The Best Method for Making Pico de Gallo
Here are my top recommendations for creating the best pico de gallo you’ve ever tasted.
Use ripe, red tomatoes.
For a successful pico de gallo, it’s essential to use fully ripe tomatoes. Pico de gallo won’t be perfect with dull, pink tomatoes. However, choose the most beautiful and readily available varieties of ripe, red tomatoes. Roma tomatoes are a great option because they’re less watery. Before cutting them, deseed and core them. Use every last bit of red flesh!
You can use cherry tomatoes in the winter, as they often taste delicious year-round. Since cherry tomatoes are generally firmer than others, prepare them in small pieces and let the finished dish marinate if desired.
2) Chop your ingredients very finely. You’ll get more flavor in every bite by finely chopping the tomatoes, onions, jalapeños, and cilantro. The extra work is worth it!
3) While you chop the tomatoes and cilantro, marinate the onion, jalapeño, lime, and salt.
This recipe taught me how to do this trick. Both methods of preparing pico de gallo (marinating the onion and jalapeño or mixing everything together) were tested. My favorites were the onion and jalapeño marinated ones.
In all honesty, I’m not entirely sure this procedure had any impact, as it’s likely my tomatoes for those batches were superior. But since this “step” doesn’t require any extra time, I recommend following it.
4) Let your pico rest for 15 minutes before serving.
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