This recipe appears in:The Food Lab Rapido: Pico de Gallo
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Note: Use the ripest tomatoes you can find. In the off-season, this generally means smaller plum, Roma, or cherry tomatoes.
- 1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups, see note above)
- Kosher salt
- 1/2 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 leaves
- 1 tablespoon lime juice from 1 lime
Season tomatoes with 1 teaspoon 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.
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.