Fresh Pico de Gallo
A good pico de gallo isn't a salad; it is a bright, acidic counterpoint to rich or roasted foods. It relies entirely on the quality of your tomatoes and the timing of your knife work.
Wait to salt until the end.
Salt draws out water, so hold off on seasoning until right before serving to keep the onions crunchy and the tomatoes firm.
- chef's knife
- cutting board
- mixing bowl
What goes in.
- 4Roma tomatoes, seeded and diced
- 1/2white onion, finely diced
- 1/2 cupfresh cilantro, leaves and tender stems, chopped
- 1serrano or jalapeño pepper, seeded and minced
- 1lime, juiced
- 1/2 tspkosher salt
Seeding the Tomatoes
Scoop the watery pulp and seeds out of the tomatoes with a spoon before dicing. This keeps the pico from swimming in liquid.
The method.
Prepare the aromatics
Mince the onion and pepper into pieces roughly the same size. If the onion is particularly sharp, rinse it under cold water for thirty seconds and pat dry.
Dice the tomatoes
Cut the seeded tomatoes into uniform half-inch cubes. Keeping the pieces consistent ensures every bite has the same balance.
Combine
Fold the tomatoes, onion, pepper, and cilantro together in a bowl. Pour the lime juice over the mixture.
Season
Add the salt and toss once more. Taste immediately to ensure the salt is enough to make the tomato flavor pop against the acidity of the lime.
Other turns to take.
Fruit Version
Add one cup of diced mango or pineapple to cut through the heat of the pepper.
Radish Crunch
Incorporate a quarter cup of thinly sliced radishes for a peppery, structural crunch.
When it doesn't go to plan.
Always use white onions; their clean, sharp bite is essential for this profile.
If your serrano pepper is mild, include some of the white pith for extra heat.
The cilantro should be chopped just enough to release its aroma, not pulverized, or it will turn black.
The ones that keep coming up.
Can I make this ahead of time?
You can prep the vegetables a few hours early, but do not combine them with salt or lime until twenty minutes before you plan to eat.
Why is my pico watery?
The tomatoes weren't seeded properly, or the salt was added too early, which causes the vegetables to sweat.
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