Pico Recipe

Pico de Gallo

1. 1

   Prepare tomatoes

   Rinse tomatoes, core and dice into roughly 1/4-inch pieces. If tomatoes are very watery, gently scoop out and discard some seeds/gel so pico doesn't become soggy. Measure about 2 cups diced.

2. 2

   Prepare onion

   Peel and finely dice the onion to about the same size as the tomato dice (about 1/4-inch). Rinse diced onion under cold water for 30 seconds and drain if you prefer a milder onion flavor; otherwise use as-is. Measure about 1 cup.

3. 3

   Prepare jalapeño and garlic

   Slice the jalapeño in half, remove seeds and ribs for less heat, then mince finely. For more heat leave some seeds. If using garlic, mince very finely or grate.

4. 4

   Chop cilantro

   Wash cilantro, shake or pat dry, strip leaves from thicker stems and chop leaves and tender stems finely until you have about 1/2 cup packed.

5. 5

   Combine ingredients

   In a medium bowl combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro and minced garlic (if using).

6. 6

   Season and finish

   Add fresh lime juice, sea salt, black pepper and optional ground cumin. Stir gently to combine and taste. Adjust seasoning: add more lime, salt or jalapeño to suit your preference.

7. 7

   Rest and serve

   Let the pico rest at room temperature for 10–15 minutes (or refrigerate 30–60 minutes) to allow flavors to meld. Serve chilled or at room temperature with chips, tacos or grilled meats. Store covered in the refrigerator up to 3 days; best within 24 hours.