Pico de Gallo

Evenly cut ripe tomatoes, white onion, jalapeño, cilantro, lime, and salt make a crisp fresh salsa with juices adjusted to suit the tomatoes.

25 min

3 cups

Ingredients

1 1/2 lb ripe tomatoes

1/2 cup white onion, finely diced

1 medium jalapeño

1/2 cup fresh cilantro leaves and tender stems, chopped

2 tbsp fresh lime juice

3/4 tsp kosher salt

Sharp chef’s knife · Cutting board · Mixing bowl · Spoon

Protect the texture

Keep the tomato dice even and handle them gently; remove only loose, watery seed gel rather than scooping out firm flesh.

Serve at its freshest

Adjust the seasoned juices just before serving, keeping a little in the bowl so the salsa stays bright and moist.

01. Core and dice tomatoes into even, pea-size pieces; squeeze away loose seed gel only from tomatoes that are unusually watery.

02. Finely dice white onion to match the tomato pieces so it seasons each bite evenly.

03. Mince the jalapeño, removing seeds and ribs for a milder salsa, and finely chop the cilantro leaves and tender stems.

04. Combine the vegetables with lime juice and salt, folding gently so the tomato pieces stay intact.

05. Rest for 10 minutes to draw out seasoned tomato juices, then drain a little or fold some back in to reach the texture you like.

06. Taste after adjusting the liquid, add a pinch of salt only if needed, and serve while the cuts are crisp.