Fresh Tomato Pico de Gallo
This is a simple preparation where the quality of your produce defines the end result. It relies on the balance between acid, heat, and the clean snap of raw vegetables.
Salt is your timer
Salting early draws moisture out of the tomatoes, turning them from dry blocks into a cohesive, seasoned salsa base.
- Chef's knife
- Large cutting board
- Mixing bowl
What goes in.
- 4large, firm Roma tomatoes, seeded and diced
- 1/2 cupwhite onion, finely diced
- 1/2 cupfresh cilantro, leaves and tender stems, chopped
- 1serrano chile, seeded and minced
- 2 tbspfresh lime juice
- 1/2 tspsea salt, or to taste
Seeding for Texture
Scoop out the watery seed-filled cores of the Roma tomatoes before dicing. This prevents your salsa from turning into a soupy puddle after ten minutes of sitting.
The method.
Seed and dice
Cut the tomatoes in half lengthwise and use a spoon to scrape out the internal pulp. Dice the remaining firm flesh into uniform 1/4-inch squares.
Macerate the onion
In your mixing bowl, toss the diced white onion with the lime juice and salt. Let this sit for 5 minutes; the acid softens the sharp raw bite of the onion.
Combine
Fold in the diced tomatoes, minced serrano, and cilantro. Stir gently so the tomatoes don't bruise.
Rest
Let the mixture sit at room temperature for at least 15 minutes before serving so the flavors integrate.
Other turns to take.
Extra Heat
Include the seeds from the serrano chile, or substitute with a habanero for a sharper, fruitier sting.
Jicama Crunch
Fold in 1/2 cup of finely diced jicama for a cooling, crisp contrast to the soft tomatoes.
When it doesn't go to plan.
Use a sharp knife to avoid bruising the tomato flesh, which keeps the dice clean rather than pulpy.
White onion is traditional here for its sharp, clean punch, but red onion works if you prefer a milder, sweeter flavor.
If you must store this, keep it in an airtight container for no more than 24 hours; after that, the texture of the tomatoes degrades.
The ones that keep coming up.
Why use Roma tomatoes?
They have a higher flesh-to-water ratio than larger beefsteak varieties, meaning they hold their shape better when chopped.
Can I make this ahead of time?
You can prep the ingredients, but do not combine them with salt and lime until about 20 minutes before you plan to eat.
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