If you’ve read enough of my recipe posts, then you may have figured out that I have a basic formula for writing them. Typically I like to start them off with a couple of paragraphs. The first ones I use as a hook, while the latter ones are used to relay information about the dish. But today, I’m struggling to make that hook paragraph happen. Honestly, what could I possibly say about pico de gallo that either hasn’t already been said or wouldn’t sound cliche?
Sure I could write something like “It’s super refreshing!”, or maybe I could drop a lame factoid like “did you know that pico de gallo translates as birds beak?”. Yet none of those things are necessary. I mean it’s frickin’ pico de gallo folks, do I honestly need to spend time trying to convince you why you should be making this. No, I think not. So instead we’re just going to jump right into the recipe!
Tips, Tricks & Suggestions
- Traditionally you would use a white onion for pico de gallo, and in my simple opinion, you should stick with that tradition. However, if you really like red onions then as always feel free to what you like. The only thing I would recommend is that you stay away from using a sweet onion, as the purpose of the onion in this dish is to provide a sharp bite, not a sweet flavor.
- It is very important to deseed the tomatoes, because, the seeds/jelly will end up making your pico de gallo mushy. If you don’t wish to go through the trouble of doing that, then, by all means, be my guest, but trust me when I say that it just won’t be as good.
- Pico de gallo is always at its best the first day, however, it can last a couple of days in your fridge. But if you do then I would recommend that you pour out any extra liquid after the first day, or else it can become soggy.
- Try this pico de gallo with our pan fried fish tacos recipe
Pico de Gallo Recipe
Prep time: 15 to 20 minutes
Cook time: None
Servings: Creates about 2 to 3 cups of salsa
Ingredients
1 Medium white onion (finely diced)
3 Medium tomatoes (deseeded, and finely diced)
2 Jalapenos or Serranos (deseeded, and minced)
A bunch of fresh cilantro (minced)
1 Tablespoon of salt
Juice of one lime
Instructions
- Cut up the onion, tomatoes, and hot peppers: Prep the onion, tomatoes, and hot peppers as instructed in the ingredients section above. In order to deseed the tomatoes, you will first need to cut them up into thin slices.
Then you will need to take each slice and punch out the jelly/ seeds with either a knife or with your fingers.
To deseed the hot peppers, simply cut off the tops, slice them in half, and then take a knife to slice the seeds and ribs off of the outer flesh.
- Salt the ingredients and them let sit: Add those three ingredients to a large bowl or container, and pour the tablespoon of salt over top.
Use a spoon to stir everything until that the salt is distributed well. Then cover this and let it sit in your refrigerator for 15 minutes or so.
- Drain liquid: The main reason for salting the ingredients in the previous step is to both add flavor, and to release the excess water left in the onion, and tomatoes. After the 15 minute rest, you should notice that there is a significant amount of liquid that is now sitting at the bottom of the bowl. Remove this liquid by either straining it or by carefully tilting the bowl on its side over a sink and letting the liquid pour out.
- Add cilantro, and lime juice: Mince the cilantro and add it along with the juice of the lime to the ingredients. Mix these all up, and let it sit for at least 20 minutes to 2 hours before serving.
- Serve & enjoy
Pico de Gallo Recipe
Servings: 2 Cups
Ingredients
- 1 Medium white onion finely diced
- 3 Medium tomatoes deseeded, and finely diced
- 1 to 2 Jalapenos or Serranos deseeded, and minced
- 1 Bunch of fresh cilantro minced
- 1 Tablespoon of salt
- Juice of one lime
Instructions
- Cut up the onion, tomatoes, and hot peppers: Prep the onion, tomatoes, and hot peppers as instructed in the ingredients section above. In order to deseed the tomatoes, you will first need to cut them up into thin slices. Then you will need to take each slice and punch out the jelly/ seeds with either a knife or with your fingers. To deseed the hot peppers, simply cut off the tops, slice them in half and then take a knife to slice the seeds and ribs off of the outer flesh.
- Salt, and let sit: Add those three ingredients to a large bowl, and add the tablespoon of salt. Stir it all up so that the salt is distributed well. Cover this and let it sit in your refrigerator for 15 minutes or so.
- Drain liquid: The main reason for salting the ingredients in the previous step is to both add flavor, and to release the excess water left in the onion, and tomatoes. After the 15 minute rest, you should notice that there is a significant amount of liquid that is now sitting at the bottom of the bowl. Remove this liquid by either straining it or by carefully tilting the bowl on its side over a sink and letting the liquid pour out.
- Add cilantro, and lime juice: Mince the cilantro and add it along with the juice of the lime to the ingredients. Mix these all up, and let it sit for at least 20 minutes to 2 hours before serving.
Inspiration from other blogs
From Mexican Food Journal
From Tastes Better From Scratch
