4) Give your pico 15 minutes to rest before serving.
This process allows the flavors to meld and brings forth their greatest qualities. The salt absorbs moisture from the tomatoes and other ingredients while they rest, condensing their flavors.
See what I mean by comparing your pico de gallo before and after marinating! You can chill the pico de gallo for several hours or even overnight if you won’t be serving it right away.
5) Use a slotted spoon while serving.
You will notice some tomato liquid pooling at the bottom of your bowl because tomatoes emit a lot of moisture. Serving your pico de gallo with a big serving fork or slotted spoon is the simplest option here.
In this manner, your pico doesn’t convey a lot of moisture. Never eat wet nachos!
Ingredients
1 small white onion, or 1 cup, coarsely chopped
If you’re sensitive to spice, reduce or delete this ingredient; if you want heat, add another medium jalapeo or serrano pepper, ribs and seeds removed.
lime juice, 1/4 cup
1/4 teaspoon fine sea salt, plus more as desired
1 1/2 pounds of diced, ripe red tomatoes (about 8 small or 4 big).
1 bunch or 1/2 cup freshly chopped fresh cilantro
Creating Pico de Gallo
Combine the minced onion, jalapenos, lime juice, and salt in a medium serving bowl. While you chop the tomatoes and cilantro, let the meat marinade for about 5 minutes.
Stir the cilantro and chopped tomatoes together in the bowl. If the flavors aren’t quite coming together, taste and add extra salt.
Allow the mixture to marinade for 15 minutes or for many hours in the refrigerator for the greatest flavor. Serve as a dip, or use a big serving fork or slotted spoon to prevent adding too much watery tomato juice to your pico. For up to 4 days, covered in the refrigerator, pico de gallo keeps well.
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