Mexican
Pico de Gallo
Ripe Roma tomatoes, white onion, serrano chile, cilantro, and lime cut into a bright Mexican salsa whose juices stay lively rather than watery.
6 servings · 20 minutes prep
Ingredients
Lime-Seasoned Aromatics
- 1/2 small white onion, cut into 1/4-inch dice
- 1 serrano chile, stemmed and finely chopped; seed according to desired heat
- 2 tablespoons fresh lime juice
- 3/4 teaspoon Diamond Crystal kosher salt
Tomato and Cilantro
- 1 1/4 pounds ripe Roma tomatoes, cored, loose seed gel removed, and cut into 1/4-inch dice
- 1/2 cup loosely packed cilantro leaves and tender stems, chopped once, not minced to a paste
Directions
Macerate the Aromatics
- Combine the white onion, serrano chile, lime juice, and kosher salt. Stir and rest for 10 minutes so the onion loses its harshest edge.
Prepare the Tomatoes
- While the aromatics rest, halve the Roma tomatoes and shake or scoop only the loose seed gel into a sieve. Dice the firm walls evenly and let them stand on the board for a minute; leave behind any large puddle rather than pressing the tomato dry.
Fold and Rest
- Fold the tomatoes and cilantro into the lime-seasoned aromatics. Rest for 5 minutes, then taste with a piece of tomato and adjust only salt, lime, or serrano if the whole bite needs it.
- Serve the same day at cool room temperature, including a little of the seasoned tomato juice with each spoonful. Refrigerate promptly if holding longer than 2 hours.
