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classic pico de gallo recipe

5.0

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www.seriouseats.com

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Total: 30 minutes

Servings: 1

Cost: $8.60 /serving

Author : J. Kenji López-Alt

condiment onion pico de gallo

Ingredients

Remove All · Remove Spices · Remove Staples

1 1/2 pounds (680 grams) ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups); see noteKosher salt1/2 large white onion, finely diced (about 3/4 cup)1 to 2 serrano or jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)1/2 cup finely chopped fresh cilantro leaves1 tablespoon (15 milliliters) lime juice from 1 lime

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Instructions

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Step 1

Season tomatoes with 1 teaspoon (4g) salt and toss to combine. Transfer to a fine-mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.

Step 2

Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.