Pico de gallo

Pico de gallo, a quintessential Mexican salsa, is a vibrant addition to your culinary arsenal. Its fresh, zesty flavor enhances the taste of countless dishes, from tacos to tortilla chips, making it a must-have for any Mexican meal or party appetizer. Here’s how to craft the most flavorful pico de gallo to delight your taste buds and impress your guests.

Key Tips for the Ultimate Pico de Gallo:

Select Ripe Tomatoes: The foundation of a great pico de gallo is ripe, red tomatoes. Avoid watery variants; Roma tomatoes are ideal due to their firm texture. For off-season, cherry tomatoes are a flavorful alternative, though they require more prep work.

Finely Chop Your Ingredients: A finer chop means more flavor in every bite. It’s worth the extra effort to finely dice the tomatoes, onion, jalapeño, and cilantro for a uniform texture and enhanced taste.

Marinate for Maximum Flavor: Before adding tomatoes and cilantro, let the onion, jalapeño, lime juice, and salt marinate. This step deepens the flavors, making your pico de gallo even more delicious.

Rest Before Serving: Allowing your pico de gallo to sit for 15 minutes before serving lets the flavors meld and intensify, thanks to the salt drawing out moisture from the tomatoes.

Use a Slotted Spoon for Serving: To avoid a soggy presentation, serve your pico de gallo with a slotted spoon, leaving excess tomato juice behind.

Pico de Gallo Recipe

Servings: 4-6

1 cup finely chopped white onion (about 1 small onion)

1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped

¼ cup lime juice

¾ teaspoon fine sea salt, more to taste

1 ½ pounds ripe red tomatoes, chopped

½ cup finely chopped fresh cilantro


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