Fresh Pico de Gallo

Ingredients

Equipment Needed

• •Sharp chef's knife
• •Large cutting board
• •Medium mixing bowl

Instructions

1. 1

   Core and halve the tomatoes

   Cut the Roma tomatoes in half lengthwise and use your thumb or a small spoon to scoop out the seeds and watery pulp into a bowl. You want the firm, meaty walls of the tomato. The seeds and gel make watery pico. Discard them or save for another use.

   Roma tomatoes are preferred because they have thicker walls and less juice than slicing varieties. If using beefsteak or heirloom tomatoes, seed them thoroughly and expect a wetter result.
2. 2

   Dice the tomatoes precisely

   Place each tomato half cut-side down on your board. Slice lengthwise into strips about 1/4 inch wide, then turn and cut crosswise into a uniform dice. The pieces should be small enough to scoop with a chip but large enough to maintain their identity. Uniformity matters here. Transfer to a medium bowl.

3. 3

   Prepare the onion

   Dice the white onion finely, aiming for pieces slightly smaller than your tomato dice. White onion has a clean, sharp bite that mellows as the salsa rests. Yellow onion turns sweet; red onion bleeds color. White is traditional for good reason. Add to the tomatoes.

4. 4

   Handle the chiles with respect

   Slice the serranos in half lengthwise. For moderate heat, scrape out the seeds and white membranes with your knife tip. For authentic fire, leave them in. Mince the chiles finely. The smaller the pieces, the more evenly the heat distributes. Wash your hands immediately. Touch your eyes later and you'll remember this warning.

   Serranos are hotter than jalapeños but have a brighter, cleaner flavor. Substitute two jalapeños if you prefer milder heat, but expect a different character.
5. 5

   Add cilantro and aromatics

   Gather the cilantro leaves and tender upper stems into a tight bundle. Slice through with a sharp knife, then rock the blade through the pile a few times. Don't pulverize it into paste. You want visible pieces that burst with flavor when you hit one. Add to the bowl along with the garlic if using.

6. 6

   Season and rest

   Add the lime juice and salt. Stir gently with a spoon, taking care not to crush the tomatoes. Cover and let rest at room temperature for fifteen to thirty minutes. The salt draws moisture from the tomatoes, the lime juice brightens everything, and the flavors begin to marry. Taste and adjust salt before serving.

   The resting period is not optional. Raw salsa needs time to become more than the sum of its parts. Patience transforms good pico into great pico.
7. 7

   Serve or store

   Give the pico a final stir and taste once more for seasoning. Serve immediately at room temperature for the brightest flavor, or cover and refrigerate. The salsa will release more liquid as it sits. Some cooks drain it; I prefer the juices for spooning over tacos and grilled meats.

Chef Tips

• •Buy tomatoes by smell, not appearance. A ripe Roma should perfume your hand when you hold it. Grocery store tomatoes often look perfect and taste like cardboard. Farmer's market tomatoes, ugly as they may be, will make superior pico.
• •The balance of salt and lime is everything. Start conservative with both, let the salsa rest, then adjust. You can always add more. Oversalted pico cannot be saved.
• •For a smoother salsa with deeper flavor, char the tomatoes and serranos briefly over a gas flame or under a broiler before chopping. This is technically salsa roja, but it's a worthy variation.
• •Cilantro is polarizing. For guests who carry the gene that makes cilantro taste like soap, substitute flat-leaf parsley and increase the lime slightly. It won't be traditional, but it will be kind.
• •This pico works beyond the chip bowl. Spoon it over grilled fish, fold it into scrambled eggs, pile it on hot dogs, stir it into black beans, or use it as the base for a quick gazpacho.

Advance Preparation

• •Pico de gallo is best within four hours of making but keeps refrigerated for up to three days. The texture softens and liquid accumulates, but the flavor remains honest.
• •Prep ingredients separately up to a day ahead: dice tomatoes and store with a paper towel to absorb moisture; dice onion and store submerged in cold water to mellow its bite; mince chiles and refrigerate. Combine just before serving for the freshest result.
• •Do not freeze. The tomatoes will turn to mush upon thawing. Some things cannot be preserved, and this is one of them.

Frequently Asked Questions

Nutrition Information

1 serving (about 90g)