Opico De Gallo Recipe

Pico de Gallo

1. 1

   Prepare tomatoes

   Core and seed the tomatoes (to reduce excess liquid). Dice into roughly 1/4-inch pieces so the salsa has a chunky texture. Measure out 2 cups and place in a medium mixing bowl.

2. 2

   Prepare onion

   Peel and finely dice the red onion to about 1/8–1/4-inch pieces. Rinse the diced onion briefly under cold water and drain (optional — reduces pungency). Add to the bowl with tomatoes.

3. 3

   Prepare jalapeño

   Stem the jalapeño, slice in half lengthwise and remove seeds and membranes for mild heat (leave some seeds for hotter salsa). Finely mince and add to the bowl. If you want a milder heat, taste a small piece first.

4. 4

   Prepare cilantro

   Rinse cilantro, shake or pat dry, discard thick stems and finely chop the leaves and tender stems. Measure 1/2 cup packed and add to the bowl.

5. 5

   Dress and season

   Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and optional 1/8 teaspoon ground cumin to the bowl. Toss gently to combine, tasting and adjusting salt, lime, or heat as needed.

6. 6

   Rest and serve

   Let the pico de gallo rest at room temperature for 10–15 minutes to allow flavors to meld (or refrigerate up to 2 hours). Stir before serving. Serve chilled or at room temperature with tortilla chips, tacos, grilled meats, or as a condiment.