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Classic Pico de Gallo Recipe

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Pico de gallo is a fresh and flavorful Mexican salsa made with tomatoes, onions, chiles, cilantro, and lime. It's perfect as a dip for tortilla chips or a topping for tacos, grilled meats, and more.

Ingredients

1 1/2 pounds (680 g) ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups)

Kosher salt

1/2 large white onion, finely diced (about 3/4 cup)

1 to 2 serrano or jalapeño chiles, finely diced (seeds and membranes removed for a milder salsa)

1/2 cup finely chopped fresh cilantro leaves

1 tablespoon (15 ml) lime juice from 1 lime

Instructions

  1. Season the diced tomatoes with 1 teaspoon (4g) salt. Toss to combine and let sit for 20 to 30 minutes to drain excess liquid.
  2. Use a fine-mesh strainer or colander to catch the drained liquid and discard it.
  3. Combine the drained tomatoes with the diced onion, chiles, cilantro, and lime juice in a large bowl.
  4. Toss everything together until well mixed.
  5. Taste and season with additional salt if needed.
  6. Allow the pico de gallo to sit for at least 30 minutes for the flavors to meld together.
  7. Store in a sealed container in the fridge for up to three days.

Notes

  • Pico de gallo tastes best when it sits for at least 30 minutes to allow the flavors to blend.
  • You can make pico de gallo ahead of time and store it for up to three days in the fridge.
  • If you want to reduce the spiciness, remove the seeds and membranes of the chiles or use a milder variety like poblano.
  • For a more tangy flavor, use lime juice instead of lemon juice.
  • For best texture, chop the ingredients by hand instead of using a food processor.
  • Don't freeze pico de gallo, as it loses its texture and flavor once thawed.

Nutrition

Find it online: http://recipesbyjanet.com/classic-pico-de-gallo-recipe/