The Best Method for Making Pico de Gallo
Here are my best recommendations for creating the finest pico de gallo you’ve ever tasted.
Use red, ripe tomatoes.
To make superb pico de gallo, ripe tomatoes are a must. Pico de gallo is not well-made with sad pink tomatoes. However, select the most stunning red, ripe tomato species that is readily available. Roma tomatoes are a fantastic option because they are less watery. Before chopping, core and remove the seeds from your tomatoes. Utilize every last piece of the inside red tomato flesh!
You can utilize cherry tomatoes in the winter because they often have wonderful flavor all year long. Since cherry tomatoes tend to be firmer than others, be ready to slice them into little pieces and possibly give the finished dish more time to marinade.
2) Make very fine cuts with your ingredients.
You will get more flavor in each bite if you finely chop your tomato, onion, jalapeo, and cilantro. The extra work is worthwhile for this!
3) While you chop the tomatoes and cilantro, let the onion, jalapeno, lime, and salt marinade.
This recipe taught me how to do this trick. Both methods of making pico de gallo (marinating the onion and jalapeo vs. mixing everything together at once) have been put to the test. My favorite flavorful batches were the marinated onion/jalapeo ones.
Full disclosure: I’m not 100% certain that the procedure made a difference because it’s likely that my tomatoes for those batches were superior. But since this “step” doesn’t require any additional time, I advise doing it.
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