Salsa Fresca (Pico de Gallo)

Name: Salsa Fresca (Pico de Gallo)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexico
Ingredients: 500 g (1 lb 2 oz) ripe tomatoes, seeded and diced 5 mm (¼ in); 4 g (⅔ tsp) fine sea salt, plus more to taste; ½ white onion, finely chopped (about 60 g); 1 jalapeño or serrano chili, finely chopped; 15 g (½ cup) cilantro, chopped; 1 lime, juiced

Fresh tomato, onion, chili and lime — bright and crunchy

Makes: about 400 g (2 cups)
Hands-on: 15 min
Total: 30 min
Level: Easy

Pico de gallo is a fresh, chopped salsa that goes with almost anything grilled or fried. Salting the tomatoes and draining off their excess juice keeps it crisp and punchy rather than a watery puddle.

Ingredients

500 gripe tomatoes (1 lb 2 oz)seeded and diced 5 mm (¼ in)
4 gfine sea salt (⅔ tsp)plus more to taste
½white onionfinely chopped (about 60 g)
1jalapeño or serrano chilifinely chopped
15 gcilantro (½ cup)chopped
1limejuiced

Diet: Vegan, Vegetarian, Gluten-free, Dairy-free
Allergens: None of the EU 14
Origin: Mexico
Season: Summer

Method

Toss the tomatoes with the salt in a sieve set over a bowl and leave to drain for 15 minutes. 15 min
Meanwhile, rinse the chopped onion in a sieve under cold water and shake dry; this softens its harsh bite.
Discard the tomato liquid (or drink it). Mix the tomatoes with the onion, chili, cilantro and lime juice.
Taste for salt, lime and heat. Serve within a few hours.

Why it works

Salt draws water out of the tomato cells by osmosis, seasoning them and concentrating their flavor. Rinsing chopped onion washes away the sulfur compounds released when it was cut, which leaves the crunch but removes the harsh aftertaste.

Common mistakes

Watery salsa: always salt and drain the tomatoes.
Making it hours ahead: the onions soften and cilantro wilts.

Variations

Mango salsa: Replace half the tomatoes with diced ripe mango; good with fish tacos.

Make ahead and storage

Best within 2–3 hours.