Pico de Gallo
Chopped raw tomato, onion, chile, and cilantro dressed with lime and salt. Salting the tomatoes first and draining them is the difference between a chunky salsa and a bowl of pink water.
- Prep20 min
- Total45 min
- Serves8
AI-generated illustration
Ingredients
Method
- Toss the diced tomatoes with half the kosher salt in a colander set over a bowl and leave them to drain 15 minutes, then discard the liquid that collects.
- Meanwhile, put the white onion in a small strainer and rinse it under cold running water for 30 seconds to wash off the harsh sulfur bite, then shake it dry.
- Combine the drained tomatoes, rinsed onion, jalapenos, cilantro, fresh lime juice, and the remaining kosher salt in a bowl and stir.
- Let the pico stand 20 minutes before serving so the salt and lime draw the flavors together, then taste and adjust the salt and lime.
Notes
- It is best within a few hours; by the next day the tomatoes have gone soft and thrown off more liquid.
