Fresh and Flavorful Pico De Gallo

Pico de gallo is a classic Mexican condiment (or salsa fresca, if you're Italian) typically made with chopped tomatoes, onions, cilantro, and jalapeños. This recipe takes the traditional template and elevates it with a few key tweaks. First, we specify Roma tomatoes, which, when ripe, have a superior combination of sweetness and acidity to other varieties. Second, we insist on finely dicing the tomatoes, since large chunks of tomato can overpower the other flavors. Third, we add a hefty amount of salt, which draws out the tomatoes' juices and flavors. Finally, we finish the pico de gallo with a generous amount of lime juice, which brightens and balances the flavors.

Pico de gallo has a long and storied history, dating back to the Aztec Empire. The Aztecs used a similar condiment, called xītomatl, made with tomatoes, onions, and chili peppers. When the Spanish arrived in Mexico in the 16th century, they brought with them their own culinary traditions, including the use of cilantro. The combination of these two cultures resulted in the creation of pico de gallo, which has become a staple of Mexican cuisine.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 2 pounds Roma tomatoes, diced
• 1 medium white onion, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh jalapeño
• 1/2 lime, juiced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Combine all ingredients in a medium bowl.
2. Stir until well combined.
3. Serve immediately or refrigerate for later use.

Why It Works

• Using Roma tomatoes ensures that the pico de gallo will have a good balance of sweetness and acidity.
• Finely dicing the tomatoes prevents them from overpowering the other flavors.
• Adding a generous amount of salt draws out the tomatoes' juices and flavors.
• Finishing the pico de gallo with lime juice brightens and balances the flavors.