Pico de Gallo

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🍅 Pico de Gallo

Servings: 6 (approx. 3 cups) | Prep Time: 15 mins | Chill Time: 15 mins

Ingredients

  • 4-5 Roma Tomatoes: Firm, seeded, and finely diced.

  • 1 Small White Onion: Finely chopped (white onion is traditional for its sharp bite).

  • 1/2 cup Fresh Cilantro: Chopped (stems are okay, they have tons of flavor!).

  • 1-2 Jalapeños: Seeded and minced (keep seeds for more heat).

  • 1-2 Limes: Juiced (about 2 tablespoons).

  • 1/2 tsp Salt: To taste (sea salt or kosher salt works best).

  • Optional: A pinch of cumin or a minced garlic clove.

Instructions

  1. Prep the Tomatoes: Dice the tomatoes and place them in a fine-mesh strainer over a bowl for 5 minutes. This prevents your salsa from becoming “soupy.”

  2. Combine: In a medium glass bowl, toss the tomatoes, onion, jalapeño, and cilantro together.

  3. Season: Drizzle with fresh lime juice and sprinkle with salt.

  4. Marinate: Toss well to combine. Let the mixture sit at room temperature for at least 15 minutes. This is the “magic” step where the salt draws out the juices and the flavors meld.

  5. Serve: Give it one last stir and enjoy!

💡 Chef’s Tips & Notes

  • Tomato Choice: Roma (plum) tomatoes are best because they have a higher flesh-to-seed ratio, making them less watery.

  • The Uniform Dice: Aim for a consistent, small dice. You want a bit of every ingredient in every single bite.

  • Control the Heat: The heat in peppers lives in the white pith and seeds. Remove them for a mild salsa, or leave them in if you like a kick.

  • Glass is Best: Avoid mixing in metal bowls, as the acid in the lime juice can sometimes react and give the salsa a faint metallic taste.

🥗 Nutritional Info (Per Serving)

  • Calories: 20 kcal

  • Total Fat: 0g

  • Carbohydrates: 4g

  • Fiber: 1g

  • Sugar: 2g

  • Vitamin C: 15% DV

✨ Benefits

  1. Low Calorie: It’s a flavor-packed way to dress up a meal without adding fats or heavy sugars.

  2. Hydrating: High water content from the fresh veggies.

  3. Antioxidant Rich: Tomatoes provide lycopene, and onions/garlic offer anti-inflammatory properties.

❓ Common Questions (Q&A)

Q: How long does it last in the fridge? A: It’s best the day it’s made. It will stay safe for 2-3 days in an airtight container, but the tomatoes will soften and release more liquid over time.

Q: Can I use lemon instead of lime? A: You can, but lime provides that specific “Mexican” citrus profile. Lemon will make it taste a bit more like a Mediterranean salad.

Q: Why is my Pico de Gallo watery? A: Salt draws out moisture. If you don’t de-seed your tomatoes or let them drain before mixing, the bottom of the bowl will get soggy. Just use a slotted spoon to serve!

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