Pico de Gallo Recipe | Bon Appétit

Made with only a handful of components, our greatest pico de gallo recipe is quick and simple—simply accurately. Choosing the proper tomatoes is essential: Go for the firmest heirlooms you will discover, which stability taste with the proper texture and assist keep away from a watery salsa. (Outdoors of peak tomato season, take into account a cooked salsa recipe made with broiled plum or Roma tomatoes as an alternative.)

Also called salsa fresca, this condiment is greatest when made…properly, contemporary. The longer it sits, the extra the vibrancy of the lime, the crispness of the white onion and jalapeño pepper, and the flavour of the cilantro all fade (which is why store-bought variations are by no means pretty much as good as home made). To additional the lifetime of your home made pico de gallo, rinse the diced onion in cool operating water (make sure to dry it after) to take away a few of its sulfuric chew earlier than stirring it in. For max taste, use your contemporary salsa the day it’s made. When you have leftovers, retailer in an hermetic container within the fridge for a day or two max.

Use it to high our Tex-Mex enchiladas, spoon it over layered queso, or add it to just about any taco night time or Mexican meals unfold. This salsa is so tasty, you could possibly additionally eat it by itself with tortilla chips. Wish to up the ante? Serve it alongside a bowl of BA’s Finest Guacamole for an epic appetizer for any film night time, sport day, or weeknight dangle.

Editor’s notice: This recipe was initially printed in January 2017.

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