Pico De Gallo

It’s funny that I’ve shared so many Mexican recipes with pico de Gallo as an Add On or side, but never as a post by it self. Pico de Gallo is perhaps one of the simplest Mexican side/dip to make, it always comes to the table first in a Mexican restaurant and universally loved. So let’s make pico de gallo while the best summer tomatoes are still here. You will need only six ingredients if you count the salt as well. Ripe tomatoes, onion, jalapeño/serrano, cilantro, lime and kosher salt. That’s it!

My tips for the best Pico de Gallo.

• Always start with the best ripe tomatoes. In the summer I love heirlooms or for year round Campari, Roma are the next best choice, cherry tomatoes or any red, ripe tomato will work.
• This salsa needs a lot of chopping. Start with onion, jalepeno and lime juice. Allow the three ingredient to marinate, this helps soften and tone down the sharpness of the onions.
• With salt present the tomatoes will release a lot of moisture. And before you know the bowl is half full of tomato juice.
• I recommend drain the juice before serving, specially if serving with chips. The juice is perfectly delicious and healthy so don’t toss it out.
• For the best flavor, allow the mixture marinate for 15 minutes at least in the refrigerator before serving as a dip, or drain with a slotted spoon to avoid transferring tomato juice with your pico. 
• In terms of spiceness Serrano is hotter than Jalepeno.
• Pico de Gallo stays well in the refrigerator, covered, for up to 4 days.

INGREDIENTS

• 1 pound ripe tomatoes, about 3-4 large, chopped
• 1-3 medium Jalapeño or Serrano pepper, finely chopped (ribs and seeds removed, if sensitive to spice or omit altogetherggt, or add another if you love heat) Serrano is hotter than Jalepeno
• 3-4 tablespoons lime juice
• 3/4 teaspoon fine sea salt, more to taste
• 1 small-medium finely chopped onion, red or white are the best choice
• ½ cup finely chopped fresh cilantro

INSTRUCTIONS

1. In a medium serving bowl, combine the chopped onion, jalapeño or Serrano, lime juice and salt. Allow it marinate for about 5 minutes while you finish chopping the tomatoes and cilantro.
2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if needed, It has to be properly seasoned to taste the best.
3. See my best tips above for more suggestions.