Ingredients:

  • 5 medium Tomatoes (Firm Roma or vine-ripened, seeded and diced)
  • 1/2 cup Finely diced White Onion (75 grams)
  • 1 large Fresh Jalapeño (Finely minced, seeds and veins removed)
  • 1/2 cup packed Fresh Coriander (Cilantro)
  • 2 tablespoons Freshly squeezed lime juice
  • 3/4 teaspoon Kosher Salt or fine Sea Salt
  • Pinch Freshly ground Black Pepper

Instructions:

  1. Prep the Tomatoes: Cut the tomatoes in half and use a spoon to scoop out the watery seeds and gel (this prevents a watery salsa). Dice the remaining firm flesh into small, uniform 1/4-inch pieces.
  2. Drain the Tomatoes: Place the diced tomatoes in a colander or fine-mesh sieve set over a bowl. Sprinkle lightly with 1/4 teaspoon of the salt. Let them sit and drain for 10 minutes while preparing the other ingredients. This step is essential for a restaurant-quality texture.
  3. Process Aromatics: Finely mince the white onion and jalapeño. For a softer flavor, place the diced onion in a small bowl, cover with cold water, and let sit for 5 minutes; drain thoroughly before use. Finely chop the coriander.
  4. Combine Ingredients: Transfer the well-drained tomatoes, drained onions, minced jalapeño, and chopped coriander to a clean mixing bowl.
  5. Dress and Season: Pour the freshly squeezed lime juice over the mixture. Add the remaining 1/2 teaspoon of salt and the pinch of black pepper. Gently fold the mixture together until just combined. Avoid over-mixing, which can bruise the ingredients.
  6. The Flavor Fusion (Resting): Cover the bowl and refrigerate the Pico de Gallo for a minimum of 30 minutes. This chilling time allows the ingredients to 'marry' and the salt and lime to brighten the flavors.
  7. Final Adjustment: Just before serving, give the Pico de Gallo a final stir and taste. Adjust seasoning if necessary (a tiny splash more lime or a pinch more salt). Serve immediately.