Homemade Pico de Gallo
Tomas Kauer - News Writer and Moderator 
My roommate in college was from Guadalajara and she made pico de gallo for every gathering, every party, every Tuesday. Her method was a knife and a cutting board. No food processor. She said the texture had to be chunky or it was not pico. I have been making it her way for fifteen years. (Mostly.)
This version uses a food processor, which she would disapprove of, but the instruction to pulse until chunky rather than smooth is the right idea. Fresh tomatoes, white onion, cilantro, garlic, and jalapeno, rough chopped and pulsed. Salt and pepper. Then you let it sit for thirty minutes before serving so the flavours blend.
Tips for Making Pico de Gallo
Pulse, do not puree
You want chunky pieces, not salsa liquida. Three or four pulses in the food processor. Check the texture after each one.
If you over-process it, the tomatoes release too much liquid and you end up with a watery sauce. Drain it through a sieve if that happens, but better to stop early.
Let it rest for thirty minutes
The salt draws juice from the tomatoes and the flavours meld. Pico made and served immediately tastes like separate chopped vegetables. Pico that has rested tastes like a single thing.
Taste it after resting and adjust the salt. The tomatoes release liquid that dilutes the seasoning.
Homemade Pico de Gallo
-
Total Time: 10 minutes -
Yield: Serves 4 -
Diet: Gluten-Free, Vegetarian
Print Recipe
Pin RecipeDescription
Fresh, vibrant pico de gallo perfect as a dip or topping. Easy to make with simple ingredients.
Ingredients
- 1 bunch cilantro
- 1 white onion
- 1 clove garlic
- 1 jalapeno
- 1/2 lbs (227 g) fresh tomatoes
- Salt
- Pepper
Instructions
- Rough chop all ingredients and pulse in a food processor until chunky.
- Add salt and pepper. Stir to combine.
- Let sit for 30 minutes before serving.
Notes
- For a smoother pico, finely dice the ingredients instead of pulsing in a food processor.
- To reduce the spiciness, remove the seeds and membranes from the jalapeno before chopping.
- Store leftover pico in an airtight container in the refrigerator for up to 3 days; the flavors will meld and deepen over time.
- Prep Time: 10 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 5
- Sodium: 200
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 3
- Protein: 2
Frequently Asked Questions
Should I remove the jalapeno seeds?
That depends on how much heat you want. The seeds and the white membrane inside are where most of the capsaicin lives. Remove them for mild pico. Leave them in for spicy. Start with seeds out and add heat from there.
What kind of tomatoes work best?
Ripe, in-season tomatoes. Roma tomatoes have less liquid and make a chunkier pico. Heirloom tomatoes have more flavour but more juice. Cherry tomatoes work in a pinch.
How long does pico de gallo last?
Up to three days in the fridge in an airtight container. It gets more liquid as it sits. Drain off the excess before serving on day two or three.
If You Liked This Recipe, You’ll Love These
- 48-Hour Lamb Shoulder Nachos
- 5 Recipes to Celebrate National Guacamole Day
- A Breakfast of Mexican Chilaquiles
- Tipsy Shrimp Cocktail with Tomatillo Salsa
The post Homemade Pico de Gallo appeared first on Honest Cooking and Travel.
