Pico de Gallo
Pico de gallo is the uncooked tomato salsa North Americans know best, built from chopped tomato, onion, cilantro and chile. Nothing is blended or heated, so each ingredient stays distinct and crisp. Seeding the tomatoes keeps the bowl from turning soupy, and the lime juice and garlic pull everything together during a half hour of resting. In parts of Mexico the same name refers to a dried chile and salt mix for fruit.
Instructions
Wash the tomatoes, onion, chiles and cilantro well, then chop and mince each one as listed in the ingredients. Seed the tomatoes and chiles as you go so the salsa stays chunky rather than watery.
Combine the tomato, onion and cilantro in a bowl and stir until the vegetables are evenly mixed.
Add the salt, black pepper, minced chiles, lime juice and minced garlic, and stir again so the seasonings reach every piece.
Stir in hot sauce a little at a time, tasting as you go, until the heat suits you. Skip it if the chiles are hot enough.
Let the bowl stand for 30 minutes so the flavors can blend, then serve. It is never cooked.
Make it personal.
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