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Milk Street Recipe
Pico de Gallo
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.
2
Cups
30 minutes
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
-
1½
teaspoons extra-virgin olive oil
-
Kosher salt
Directions
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01In a medium bowl, stir together the tomatoes, onion, cilantro, chili, vinegar, oil and ½ teaspoon salt. Cover and let stand at room temperature for 15 minutes. Using a slotted spoon, transfer to a serving bowl, letting the liquid drip away. Taste and season with salt.See It
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