Made with just a handful of ingredients, our best pico de gallo recipe is fast and straightforward—just as it should be. Selecting the right tomatoes is key: Opt for the firmest heirlooms you can find, which balance flavour with the right texture and help avoid a watery salsa. (Outside of peak tomato season, consider a cooked salsa recipe made with broiled plum or Roma tomatoes instead.)
Also known as salsa fresca, this condiment is best when made…well, fresh. The longer it sits, the more the vibrancy of the lime, the crispness of the white onion and jalapeño pepper, and the flavour of the coriander all fade (which is why store-bought versions are never as good as homemade). To further the life of your homemade pico de gallo, rinse the diced onion in cool running water (be sure to dry it after) to remove some of its sulfuric bite before stirring it in. For maximum flavor, use your fresh salsa the day it’s made. If you have leftovers, store in an airtight container in the refrigerator for a day or two max.
Use it to top our Tex-Mex enchiladas, spoon it over layered queso, or add it to virtually any taco night or Mexican food spread. This salsa is so tasty, you could also eat it on its own with tortilla chips.
Ingredients
Makes about 2 cups
2 large tomatoes, preferably heirloom, chopped
¼ onion, chopped
2 jalapeños, finely chopped
1 garlic clove, finely grated
⅓ cup coriander leaves with tender stems, finely chopped
3 tablespoons fresh lime juice
Kosher salt
Preparation
Gently toss tomatoes, onion, jalapeños, garlic, coriander, and lime juice in a small bowl; season with salt. Let sit, uncovered, to let flavors meld, about 10 minutes.
Written by Rick Martinez
This article originally appeared on Bon Appetit US
