Allowing your pico de gallo to sit for 15 minutes before serving lets the flavors meld and intensify, thanks to the salt drawing out moisture from the tomatoes.
Use a Slotted Spoon for Serving: To avoid a soggy presentation, serve your pico de gallo with a slotted spoon, leaving excess tomato juice behind.
Pico de Gallo Recipe
Servings: 4-6
Ingredients:
1 cup finely chopped white onion (about 1 small onion)
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped
¼ cup lime juice
¾ teaspoon fine sea salt, more to taste
1 ½ pounds ripe red tomatoes, chopped
½ cup finely chopped fresh cilantro
Instructions:
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