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.