Ingredients (~6-8 servings)
- 8 ripe roma tomatoes, deseeded and diced
- 3/4 cup diced white onion (~1/2 medium onion)
- 1-2 jalapeños, finely diced (or 1 serrano for more heat)
- 3 Tbsp finely minced fresh cilantro
- Juice from 3/4 lime
- Kosher salt to taste
Preparation of the Tomatoes
Clean out the romas by cutting them in half and using a spoon to remove all seeds and core parts.
Size the tomatoes into small, even cubes of about 1/4 inch.
This will help extract most of the tomato liquid so that when added to your pico, it won’t be watery.
Dicing Other Ingredients and Mixing
Finely chop the white onions so that the size is small enough that it will not be in each mouthful.
Very finely mince the jalapeños for better heat distribution.
Add diced tomatoes, white onion, jalapeño, cilantro, and lime juice into a medium bowl.
Use a generous pinch of kosher salt and mix all the ingredients together.
Let It Blend and Then Adjust Seasoning
Leave the pico to sit for 10-15 minutes.
This will allow the salt to extract the juices from the tomatoes and allow the other flavours to blend well together.
Taste the mixture and adjust the seasoning either by adding more kosher salt, lime juice, and/or jalapeño depending on your taste preference.
Pico should taste bright and fresh, not bland or overly salted.
Serve with tortilla chips or use as toppings for tacos, nachos, or grilled meats.
Pico de Gallo
Ingredients
Ingredients (~6-8 servings)
- 8 ripe roma tomatoes deseeded and diced
- 3/4 cup diced white onion ~1/2 medium onion
- 1-2 jalapeños or 1 serrano for more heat, finely diced
- 3 Tbsp finely minced fresh cilantro
- Juice from 3/4 lime
- Kosher salt to taste
Instructions
- Halve roma tomatoes and scoop out seeds and core with a spoon.
- Dice tomatoes into 1/4 inch pieces.
- Finely dice white onion and mince jalapeño.
- Combine tomatoes, onion, jalapeño, cilantro, and lime juice in a medium bowl.
- Add a pinch of kosher salt and stir.
- Let sit for 10-15 minutes to allow flavors to meld.
- Taste and adjust salt, lime juice, or jalapeño as needed.
- Serve with tortilla chips or use as a topping for tacos, nachos, or grilled meats.
