Pico De Gallo Recipe

Pico de Gallo

1. 1

   Prepare tomatoes

   Core the tomatoes, cut them in half horizontally, scoop out seeds and watery gel with a spoon, then finely dice the flesh so you have about 3 cups. Place the diced tomatoes in a medium mixing bowl and gently pour off any excess liquid — you want some moisture but not a watery salsa.

2. 2

   Dice onion

   Peel and finely dice the yellow onion to yield about 1 cup. To reduce sharpness, rinse the diced onion under cold water briefly and drain well, or soak in cold water for 5 minutes, then drain and pat dry. Add the onion to the bowl with the tomatoes.

3. 3

   Add jalapeño

   Cut the jalapeño lengthwise, remove seeds and white membranes for milder heat (leave some if you prefer spicier), then mince finely. Scrape the minced jalapeño into the bowl with the tomatoes and onion.

4. 4

   Add cilantro

   Remove large cilantro stems and finely chop enough leaves and tender stems to measure 1 cup. Add the chopped cilantro to the mixing bowl.

5. 5

   Season and dress

   Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and the optional 1 teaspoon olive oil and 1/4 teaspoon ground cumin if using. Gently toss everything together with a spoon until evenly combined. Taste and adjust salt, lime, or jalapeño as needed.

6. 6

   Rest and serve

   Let the pico de gallo rest at room temperature for 10–20 minutes to allow flavors to meld (or refrigerate up to 2 hours). Before serving, give it a final stir and drain a little excess liquid if it became watery. Serve chilled or at room temperature with tortilla chips, tacos, grilled meats, or as desired.

7. 7

   Storage: Refrigerate in an airtight container for up to 3 days. Tomatoes will lose some texture over time; for best freshness eat within 24–48 hours.