A Heaping TBSP of Life


~ presenting a slightly currated collection of all things edible ~

Pico de Gallo

Pico de Gallo

I love tomatoes. I’m not sure if I’ve made that clear yet, so let me reiterate. TOMATOES ARE LIFE!

OK, now that I have that off my chest, I feel better. This recipe (of course) is all about tomatoes. Pica de gallo is a very simple creation in and of itself, so it’s incredibly important that the QUALITY of the ingredients is up to par. A grainy, out of season, supermarket tomato, will produce very subpar pico.

Also, although a yellow onion is great for cooking, when it comes to pico, I prefer shallots for their sweeter, more delicate flavor. If you can, get the tomatoes and cilantro from the garden, or the farmers market. Shallots keep much better and are fine from the supermarket.  Oh, and squeeze your own lime.  Please.

Besides quality ingredients, the cut of your pico plays a huge role. No one wants to get a big bite of shallot, no matter how delicate their flavor might be! Cut the onion into small squares, and the tomato into very slightly bigger squares, doing your best to keep them consistant. If you want more of a rustic feel you can forgo the squares and do a rough chop, but you still want the pieces to be pretty close to the same size.

One last note: I will be the first person to say that eating tomatoes fresh off the vine is an amazing experience.  This recipe however will taste much better if you allow the flavors of the cilantro, onion and tomatoes to meld in the fridge for a bit before serving. This also allows the salt to ‘sink in’ and work it’s delicious magic on everything. I’ve found if I mix it up in the morning, it’s ready to go by dinner.

 

Pico de Gallo
Prep Time
15 mins
 
Course: Side Dish
Cuisine: Mexican
Ingredients
  • 1 medium shallot
  • 1 tsp kosher salt
  • 2 large tomatos
  • 1/3 cup chopped cilantro
  • 1 small lime, juiced
Instructions
  1. Cut the shallot into even, 1/4" x 1/4" pieces.

  2. Core the tomatoes and cut into 4 wedges. Carefully cut out the pulp from each segment so that you only have the flesh of the tomato left. I typically eat the pulp right there on the spot, or you can toss it into a soup, on a salad, omelet, just don't toss it!

  3. Cut the meat of the tomato into squares about the same size as your onions and toss together.

  4. Stir the cilantro into the tomatoes and onions. sprinkle the salt over the top, stir in the lime juice, and allow to sit in the fridge at least 8 hours before serving so that the flavors can meld!



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