Pico de Gallo

Ingredients

• 6 Roma tomatoes, diced small
• ½ Red onion, diced small
• 2 Serrano pepper, minced
• ¾ cup Cilantro, chopped
• 2 Lime
• 1 tsp Kosher salt

Method

1. Dice the tomatoes small and even — roma, because they have less water and more flesh than a slicing tomato.
2. Toss them with the salt in a colander over a bowl and leave 20 minutes. A surprising amount of liquid comes out, and that liquid is what makes homemade pico soupy.
3. Rinse the diced onion under cold water for 30 seconds and pat it dry. That takes the raw sulfurous bite out and leaves the sweetness.
4. Combine everything with the lime juice. Taste for salt.
5. Best within a couple of hours, at room temperature. Cold mutes tomato.

Notes

✨ The restaurant touch

Rinsing the onion. Ten seconds of work, and it is why restaurant pico never has that harsh raw-onion edge.

🧒 For the kids

Leave the serranos out and it becomes a tomato salad most children will eat with a spoon.

🌿 From the garden

Six roma tomatoes and a handful of cilantro in August is what this costs. Both are easy in a zone 6a garden.

🥡 Leftovers

Keeps 2 days, softening. The drained tomato liquid is excellent in a vinaigrette or a bloody mary.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.