Ingredients
Pico de gallo
- Tomatoes, diced120 g1 large / 3 small
- Onions, diced1/2
- Serrano peppers, diced1-2
- Cilantro, choppeda handful
- Lime juice1 lime
- Saltto taste
Method
Step 1: Prepare the ingredients
Chop all ingredients and combine in a bowl. Juice one lime and add half of it to the mixture. Set the other half of the juice aside. Mix all of the ingredients together until evenly distributed.
Step 2: Add the salt & adjust
Separate the pico into two bowls. Add a sprinkle of salt to one of the bowls, give it a stir, and allow it to sit for 30 seconds. Taste it! Continue this step and notice how the flavors change each time. Salt it until the salt is the overbearing flavor and doesn’t taste as good. To get the salsa back to the desired taste, dilute the salty salsa with the unseasoned one and balance the flavor with more lime juice. Now you should understand how to season to taste — which is bringing something just before the point of being overly seasoned. Enjoy your new powers.
“Pico de gallo is a wondrous combo of fresh diced tomato, onion, serranos, cilantro, but relies on salt and acid to bring out their flavors. It’s the perfect dish to learn how to “salt by taste." The method written here is a great technique that allows you to over season half the mix, but then rescue the salsa with the remaining amount. If you’re confident with seasoning to taste, feel free to just mix it all in one go.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 4 servings
FAQ
What does the extra lime do at the end?
The lime adds more to the pico, balancing out some of the salt added. Acid adds bright and fresh notes to the dish while also enhancing the other ingredients. It balances out the and the .
What does salt actually do to a dish?
Salt isn’t just used to make a dish taste more . It’s actually used to enhance the flavor of many foods. Salt makes most food taste better when used correctly. This recipe would taste bland without the salt as the key flavor enhancer. It brings out the juice of the tomatoes and brings balance to the pico.
What kind of tomatoes should I use?
I use an heirloom tomato in the video, but use the most fresh and ripe tomatoes you can get your hands on. Fresher tomatoes will have better flavor and all around make better pico de gallo. If there aren’t any good tomatoes in season, I would use roma tomatoes. Roma tomatoes are good for pico because they are less watery and have a firm texture.