PICO DE GALLO
Are you a fan of pico de gallo like I am? This timeless Mexican tomato dip or sauce brings a burst of fresh, healthy, and low-calorie flavor to virtually any Mexican dish.
Pico de gallo is a fantastic choice for a party appetizer with tortilla chips or as a topping for tacos. It's always a hit in my household!
Steps to Perfect Pico de Gallo
Check out my essential tips to ensure you create the most delightful pico de gallo ever.
Opt for ripe red tomatoes.
Using ripe tomatoes is crucial for crafting exceptional pico de gallo. Unripe, pink tomatoes won't cut it. While Roma tomatoes are less watery and a good option, choose the most vibrant and ripe tomato variety available. Remove seeds and core the tomatoes before chopping, making the most of every bit of the red tomato flesh!
During winter, consider using cherry tomatoes for their consistently good flavor. Be prepared to dice them into small pieces and perhaps allow some extra marinating time since cherry tomatoes are generally firmer.
Finely chop all ingredients.
For maximum flavor in every bite, finely chop your tomatoes, onion, jalapeño, and cilantro. The extra effort is well worth it!
Marinate onion, jalapeño, lime, and salt while chopping tomatoes and cilantro.
I picked up this trick from a reliable recipe. I've experimented with pico de gallo both ways (marinating onion/jalapeño vs. combining all ingredients at once), and the marinated batches were consistently more flavorful.
Full disclosure: It's possible that the tomatoes for those batches were better, so I'm not entirely convinced the method made the difference. Nevertheless, since this "step" requires no extra time, I recommend trying it.
Allow your pico to rest for 15 minutes before serving.
This step allows the flavors to mingle, bringing out their best. As the tomatoes and other ingredients rest, the salt draws out moisture, intensifying their flavors.
Try your pico de gallo before and after marinating to experience the difference! If not serving immediately, refrigerate for several hours or overnight.
Serve with a slotted spoon.
Due to the moisture released by tomatoes, you may notice some pooling at the bottom of your bowl. The solution is simple—serve your pico de gallo with a slotted spoon or large serving fork.
This way, you avoid transferring excess moisture with your pico. Say goodbye to soggy nachos!
Ingredients
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