Must make this summer and every summer - perfect Pico de Gallo

Must make this summer and every summer - perfect Pico de Gallo

Healthy, delicious, crowd-pleaser pico de gallo with vibrant colours and crisp fresh flavours that will get you invited back to anywhere you bring this to!

Pico De Gallo, also known as salsa, is one of those classic dishes that contain just a few simple ingredients. But as with other classic and simple dishes, the success of your pico de gallo will come down to the quality of your ingredients and your technique.

I’m using the same technique I use in bruschetta as well as some salads. I dice and seed tomatoes, sprinkle them with kosher salt and let them sit in a colander for about half an hour. This will infuse them with some flavour while drawing out some of their juices. Trust me when I tell you – your salsa will still have plenty of juice in it, but this step will help prevent the ingredients from swimming in liquid, while intensifying the flavour. While that’s happening, your onions will sit in a pinch of salt and lime juice, to take some of their potency away and infuse them with flavour.

Result? Perfect, delicious, flavourful and less watery Pico de Gallo.

The pico de gallo on the right was made without jalapenos for someone who prefers non-spicy foods

CategoryDifficultyBeginner

pico de gallo

Yields6 Servings

 6 large tomatoes, approximately, or 10 small tomatoes, finely diced
 ½ cup onion, chopped finely (I prefer yellow, but red onion could be used)
 1 to 2 jalapenos, finely minced (remove the membranes and the seeds for a milder version)
 ½ bunch cilantro, chopped (replace with parsley if you don't like cilantro)
 1 tbsp lime juice, from 1 lime (although not authentic, you can replace this with lemon juice, if needed)
 1 bell pepper, chopped finely, optional
 kosher salt, to taste

1

Sprinkle tomatoes with a pinch of kosher salt and place in a non-reactive colander to drain. I usually do this in my salad spinner. Allow this to sit at room temperature for 15-30 minutes, this will drain some of the juices from tomatoes, making the salsa less runny, while gently infusing them with the salt.

2

In the meantime, place your onions in another bowl and squeeze the lime juice over the onions and sprinkle with a pinch of kosher salt. This will take some of the potency away from the onions and infuse them with flavour. Allow to sit at room temperature for 15-30 minutes.

3

Add your drained tomatoes to the bowl with the onions. Fold in cilantro or parsley, jalapenos and optional bell pepper, if using. Season to taste with kosher salt. Serve right away or store in the fridge until needed.

Ingredients

 6 large tomatoes, approximately, or 10 small tomatoes, finely diced
 ½ cup onion, chopped finely (I prefer yellow, but red onion could be used)
 1 to 2 jalapenos, finely minced (remove the membranes and the seeds for a milder version)
 ½ bunch cilantro, chopped (replace with parsley if you don't like cilantro)
 1 tbsp lime juice, from 1 lime (although not authentic, you can replace this with lemon juice, if needed)
 1 bell pepper, chopped finely, optional
 kosher salt, to taste

Directions

1

Sprinkle tomatoes with a pinch of kosher salt and place in a non-reactive colander to drain. I usually do this in my salad spinner. Allow this to sit at room temperature for 15-30 minutes, this will drain some of the juices from tomatoes, making the salsa less runny, while gently infusing them with the salt.

2

In the meantime, place your onions in another bowl and squeeze the lime juice over the onions and sprinkle with a pinch of kosher salt. This will take some of the potency away from the onions and infuse them with flavour. Allow to sit at room temperature for 15-30 minutes.

3

Add your drained tomatoes to the bowl with the onions. Fold in cilantro or parsley, jalapenos and optional bell pepper, if using. Season to taste with kosher salt. Serve right away or store in the fridge until needed.

Salsa

Happens to be Vegetarian, Vegan, Dairy-Free and Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

Leave a reply

Your email address will not be published.