This process allows the flavors to blend and reveal their best qualities. The salt absorbs moisture from the tomatoes and other ingredients while they rest, condensing their flavors.
You’ll see what I mean by comparing your pico de gallo before and after marinating! You can keep it in the refrigerator for several hours, or even overnight, if you’re not serving it right away.
5) Serve with a slotted spoon.
You’ll notice a slight accumulation of tomato juice at the bottom of the bowl, as tomatoes release a lot of moisture. Serving your pico de gallo with a large fork or a slotted spoon is the easiest solution.
This way, your pico doesn’t release too much moisture. Never eat soggy nachos!
Ingredients
1 small white onion, or 1 cup, roughly chopped
If you’re sensitive to spices, reduce or omit this ingredient; If you want more heat, add another medium jalapeño or serrano pepper, ribs and seeds removed.
1/4 cup lime juice
1/4 teaspoon fine sea salt, plus more if desired
1 1/2 pounds diced ripe red tomatoes (about 8 small or 4 large).
1 bunch or 1/2 cup freshly chopped cilantro
Making the Pico de Gallo
Combine the sliced onion, jalapeños, lime juice, and salt in a medium serving bowl. While you chop the tomatoes and cilantro, let the meat marinate for about 5 minutes.
Toss the cilantro and chopped tomatoes in the bowl. If the flavors don’t quite blend, taste and add additional salt.
Let the mixture marinate for 15 minutes or for several hours in the refrigerator for optimal flavor. Serve it as a dip, or use a large fork or slotted spoon to avoid adding too much tomato juice to your pico. Pico de gallo can be stored covered in the refrigerator for up to 4 days.
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