Pico de Gallo
Ingredients:
- 492 g (4 medium) ripe tomatoes
- ½ small white onion, finely diced
- 14 g (1) jalapeño
- ⅓ cup (15 g) fresh cilantro, leaves and tender stems, finely chopped
- 30 ml (2 tbsp) fresh lime juice
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 3 g (1) garlic clove
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Let the diced tomatoes drain in a strainer for a full 5 minutes before mixing — skipping this step is what leaves pico de gallo watery instead of vibrant and chunky.
Instructions:
- Dice the Tomatoes: Cut the tomatoes into a fine, even dice — about ½ cm (¼ inch). For the cleanest pico, use a very sharp knife. After dicing, transfer to a fine mesh strainer or colander and let drain for 5 minutes — this removes excess juice and prevents a watery salsa. Don’t skip this step.
- Dice the Onion and Jalapeño: Finely dice the white onion to roughly the same size as the tomato pieces — uniform size means a better bite in every scoop. For the jalapeño, remove the seeds and white membrane for a milder heat, or leave them in for a spicier result. Dice finely.
- Chop the Cilantro: Finely chop the cilantro, using both the leaves and the tender upper stems — the stems are full of flavor. Avoid the thick lower stems.
- Combine: In a medium bowl, combine the drained tomatoes, onion, jalapeño, cilantro, and garlic (if using). Add the lime juice, salt, and black pepper. Toss gently to combine — don’t over-mix or the tomatoes will break down.
- Taste and Rest: Taste and adjust — add more lime juice for brightness, more salt to bring out the tomato flavor, or more jalapeño for heat. Let the pico rest for at least 10 minutes at room temperature before serving — this allows the flavors to meld and the salt to draw out the tomato juices into the dressing. It improves significantly within the first 15–30 minutes.
- Serve: Serve with tortilla chips, spooned over tacos, burritos, grilled corn, guacamole, or any Mexican-inspired dish. Serve at room temperature for the best flavor — cold pico de gallo mutes the tomato and lime.
Notes: Pico de gallo is all about the tomatoes — use the ripest, most flavorful ones you can find. In summer, heirloom or vine-ripened tomatoes make an extraordinary pico. In winter, Roma (plum) tomatoes are the most reliable choice. White onion is traditional and gives the sharpest, cleanest bite. Red onion can be used for a milder, slightly sweeter flavor.
Tips: Draining the diced tomatoes is the single step most home cooks skip — don’t. Even 5 minutes in a strainer removes enough liquid to make the difference between a watery salsa and a thick, scoopable one. Use a very sharp knife — a dull blade crushes the tomato and releases far more juice than necessary. Let it rest — pico after 15–30 minutes of resting is remarkable.
Storage: Refrigerate in an airtight container for up to 3 days. The pico will release more liquid over time — drain it briefly before serving. Do not freeze.
Swaps: No jalapeño? Use serrano pepper for more heat, or poblano for a very mild fruity flavor. Swap lime juice for lemon juice if lime isn’t available. Add ½ ripe mango, finely diced, for a sweet mango pico de gallo. Stir in 1 diced avocado for a chunky guacamole-pico hybrid.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ripe tomatoes adds bright acidity and juicy body. The fresh lime juice adds acidity that brightens and balances the dish. The garlic clove builds a savory, aromatic base. The ½ small white onion adds sweetness and depth as it cooks down.
Pico de Gallo
Ingredients:
- 492 g (4 medium) ripe tomatoes
- ½ small white onion, finely diced
- 14 g (1) jalapeño
- ⅓ cup (15 g) fresh cilantro, leaves and tender stems, finely chopped
- 30 ml (2 tbsp) fresh lime juice
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 3 g (1) garlic clove
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ripe tomatoes adds bright acidity and juicy body. The fresh lime juice adds acidity that brightens and balances the dish. The garlic clove builds a savory, aromatic base. The ½ small white onion adds sweetness and depth as it cooks down.
Prep:
Let the diced tomatoes drain in a strainer for a full 5 minutes before mixing — skipping this step is what leaves pico de gallo watery instead of vibrant and chunky.
Instructions:
- Dice the Tomatoes: Cut the tomatoes into a fine, even dice — about ½ cm (¼ inch). For the cleanest pico, use a very sharp knife. After dicing, transfer to a fine mesh strainer or colander and let drain for 5 minutes — this removes excess juice and prevents a watery salsa. Don’t skip this step.
- Dice the Onion and Jalapeño: Finely dice the white onion to roughly the same size as the tomato pieces — uniform size means a better bite in every scoop. For the jalapeño, remove the seeds and white membrane for a milder heat, or leave them in for a spicier result. Dice finely.
- Chop the Cilantro: Finely chop the cilantro, using both the leaves and the tender upper stems — the stems are full of flavor. Avoid the thick lower stems.
- Combine: In a medium bowl, combine the drained tomatoes, onion, jalapeño, cilantro, and garlic (if using). Add the lime juice, salt, and black pepper. Toss gently to combine — don’t over-mix or the tomatoes will break down.
- Taste and Rest: Taste and adjust — add more lime juice for brightness, more salt to bring out the tomato flavor, or more jalapeño for heat. Let the pico rest for at least 10 minutes at room temperature before serving — this allows the flavors to meld and the salt to draw out the tomato juices into the dressing. It improves significantly within the first 15–30 minutes.
- Serve: Serve with tortilla chips, spooned over tacos, burritos, grilled corn, guacamole, or any Mexican-inspired dish. Serve at room temperature for the best flavor — cold pico de gallo mutes the tomato and lime.
