Pico de Gallo

Description

A vibrant, uncooked Mexican salsa served as a condiment with tacos, nachos, grilled meats, or on its own with tortilla chips. Also called "salsa cruda" because nothing is cooked—the flavors are entirely raw and fresh.

Ingredients

• 6 medium ripe tomatoes (about 1.5 lbs), finely diced and seeded
• 1 white onion, finely diced
• 2 jalapeño peppers, seeds removed, finely diced
• 1 cup fresh cilantro, finely chopped
• 3 tablespoons fresh lime juice (about 2 limes)
• 1 teaspoon kosher salt, or to taste
• 1 ripe avocado, diced (optional, added just before serving)
• Pinch of ground black pepper

Instructions

1. Cut the tomatoes in half horizontally and gently squeeze out the seeds and excess liquid with your fingers. This prevents the salsa from becoming watery.
2. Finely dice the deseeded tomatoes and place them in a large mixing bowl.
3. Dice the onion as finely as possible. If you prefer milder flavor, soak the diced onion in cold water for 10 minutes, then drain thoroughly before adding.
4. Remove the stems and seeds from the jalapeños, dice them finely, and add them to the bowl (wear a glove if you have sensitive skin).
5. Add the chopped cilantro, lime juice, and salt to the bowl.
6. Gently fold everything together until evenly combined. Taste and adjust salt or lime juice as needed.
7. Let the pico de gallo rest for at least 15 minutes at room temperature so the flavors meld before serving. If adding avocado, fold it in just before serving.

Notes

• The key to great pico de gallo is ripe, flavorful tomatoes. Vine-ripe or heirloom varieties work best.
• Control the heat by adjusting the jalapeños: keep seeds for more spice, remove them for a milder version. Serrano peppers can be substituted for extra kick.
• Best eaten fresh on the day it's made. It can be refrigerated for up to 2 days but will lose its bright flavor and texture.
• Classic accompaniment for tacos al pastor, grilled steak (carne asada), fried rice (arroz frito), and elote street corn.