Traditional Pico de Gallo
If you love tortilla chips and salsa, then this Pico de Gallo recipe is for you. Its made with just a few simple ingredients- tomatoes, onion, peppers, cilantro, lime and salt.
Equipment
- 1 Chef's knife
- 1 Cutting board
- 1 Large Mixing Bowl
- 1 colander or sieve optional
Ingredients
- 6 Roma tomatoes
- 1/2 red or white onion If onion is very small, use 1 whole onion
- 1 small bunch cilantro. about 1/4 cup finely chopped
- 1 small Jalapeño or Serrano pepper. other peppers may be substituted
- juice of 1 lime Lemon may be substituted
- 1 tsp sea salt
Instructions
- Dice the tomatoes to about 1/4 inch (0.5 cm) Finely chop the onion, and dice the jalapeño pepper. If you prefer a milder Pico de Gallo, remove the seeds from the jalapeño before chopping.
- Cut the thicker stems from the cilantro and finely chop.
- Place the tomatoes, onion, jalapeño, and cilantro in a mixing bowl. Squeeze the fresh lime juice over the ingredients, sprinkle with salt and toss to combine.
- For the best flavor, marinate for at least 30 minutes in the refrigerator.
- Serve as a dip with tortilla chips or as a side dish with a slotted spoon placed into the serving bowl. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Notes
- Traditionally, Pico de Gallo is not drained of the juices that accumulate as it marinates. The salt draws water out of the vegetables, so some cooks will drain the extra liquid before adding the lime juice. So its up to you if you want to drain off the excess juices.
- Before adding the lime juice, just place the vegetable mixture into a colander or mesh wire sieve. Then return it to the bowl that you mixed it in.