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The Milk Street Cookbook

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Milk Street Recipe
Milk Street Bowtie Pico de Gallo

Pico de Gallo

30 minutes

Pico de Gallo

2 Cups

Pico de gallo is a bright, fresh tomato salsa. We use grape or cherry tomatoes because they tend to be dependably sweet and flavorful even when regular tomatoes are dull, mealy and out of season. For a spicier salsa, leave the seeds in the jalapeño.

Don't make the pico de gallo too far ahead. Even after the tomatoes are transferred to a serving bowl with a slotted spoon, they will continue to release liquid and their texture will soften.

1 pint grape or cherry tomatoes, roughly chopped
1/4 small red onion, finely chopped (about 3 tablespoons)
1/4 cup lightly packed fresh cilantro, chopped
1/2 jalapeño chili, stemmed, seeded and minced
2 teaspoons white vinegar
1 1/2 teaspoons extra-virgin olive oil
Kosher salt
Ingredients
  • 1

    pint grape or cherry tomatoes, roughly chopped

  • ¼

    small red onion, finely chopped (about 3 tablespoons)

  • ¼

    cup lightly packed fresh cilantro, chopped

  • ½

    jalapeño chili, stemmed, seeded and minced

  • 2

    teaspoons white vinegar

  • Kosher salt

Directions
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