Pico de Gallo
You can adjust any of the amounts to your taste. Don't be afraid to season boldly.
- 3
Ingredients
- 5 large ripe Roma tomatoes
- 6 cilantro sprigs, stemmed
- 1 small white onion
- 2 fresh serrano chiles (optional)
- 2 tsp. kosher salt, or to taste
- Juice of 1 lime
Preparation
Step 1
On a large cutting board, core the tomatoes and slice thinly. Push to one side. Roughly chop the cilantro and push it beside the tomatoes. Cut the onion into the smallest dice you can manage and push aside. Chop the chiles.
Use the side of your knife to push the onion and chiles back into the middle of the board. Chop by holding the tip of your knife with one hand and pivoting the blade back and forth, occasionally sweeping the pile back into the center with the edge of your knife. Chop until the onions are a little more finely diced.
Scoop up the tomatoes and cilantro, put them on top of the onions, and keep chopping back and forth-sweeping into a pile-until all the ingredients are finely chopped and blended together.
When the salsa is a rosy, juicy heap, scoop everything, including the juices, into a serving bowl. Season with the salt and lime juice. Let the flavors mellow for at least 30 minutes before serving.