Pico de gallo is a vibrant and refreshing addition to any meal, bursting with flavor and nutrition. By mastering its balance of ingredients, you can elevate your dishes with this classic Mexican salsa.
Understanding the Art of Perfect Pico de Gallo
Pico de gallo used to be a mystery to me. It looks simple and easy to make, and its simplicity led me to believe that I could load up on the veggies I liked best while giving the other veggies a lesser role. But what I have discovered is that there is a ratio between the items in it. Once you strike the right balance, the pico is perfect!
Chopping Vegetables for Pico de Gallo
From my own experience, the best pico has hand-chopped veggies. You can use an electric chopper, but it will extract a lot of juice from the vegetables, which can become foamy. Chopping by hand with a sharp knife produces the least amount of liquid, and you can also control the finished chop size.
Tomatoes and Onions for Pico de Gallo
I prefer using Roma tomatoes for pico de gallo because they have lower water content compared to other varieties, making them an ideal choice for this salsa. The key, however, is to ensure that the tomatoes are exceptionally ripe; fresh, red tomatoes truly create the best pico.
For the onions, I lean towards sweet onions due to their mild flavor. That said, after trying this recipe, you might find that you prefer a stronger-flavored onion. If that’s the case, feel free to use your favorite type!
Jalapeno, Cilantro, and Lime Juice
Jalapeno
This pico boasts a mild yet delightful flavor. It isn’t too spicy, as the seeds and membranes are removed before chopping the jalapeños. If you prefer a hotter pico, feel free to leave the membranes and seeds intact to add more heat!
Cilantro
For this recipe, be sure to use very fresh cilantro, chopping it into small pieces. It’s best to measure the cilantro after chopping rather than before. I believe cilantro adds a delightful flavor to this pico, but I understand that it may not be to everyone’s taste. If you’re not a fan of cilantro, simply omit it and proceed with the other ingredients!
Lime Juice
In this recipe, the size of the lime isn’t a critical factor. I typically extract about two tablespoons of juice from an average-sized lime. Whether you end up with a bit more or a bit less won’t significantly affect the overall flavor.
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Pico de Gallo
Ingredients
- 3 Roma tomatoes, seeded and chopped
- ½ cup sweet onion, chopped
- 1 jalapeno minced with membranes & seeds removed
- 1 lime, juiced
- â…“ cup cilantro, chopped (measure after chopping)
- ¼ teaspoon salt
Instructions
- Add tomatoes, onion, jalapeno, lime juice, cilantro, and salt. Stir.
- Let marinate for 30 minutes before serving.