Steve’s Wonderful and Relatively Uncomplicated Pico De Gallo

I remember the first time I truly appreciated pico de gallo. It wasn’t at some fancy restaurant, but at a sun-drenched backyard barbecue, hosted by my brother. The air crackled with the aroma of grilling meats and the lively chatter of friends. He had learned it from his work buddies, some of whom were of Mexican descent, and it became an instant hit. The simple, vibrant salsa, bursting with the flavors of fresh tomatoes, cilantro, and just the right amount of heat, was the perfect counterpoint to the richness of the carnitas. It was then I realized that sometimes, the simplest dishes are the most unforgettable.

Recipe Overview

• Prep Time: 45 minutes
• Servings: 6
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 6 large ripe firm fresh tomatoes
• ½ – ¾ small white onion (to taste)
• 14 stalks fresh cilantro (to taste)
• 1 -2 fresh jalapeno (or 2-3 pickled canned jalapenos, to taste)
• ½ small green bell pepper (optional)
• 3 tablespoons lime juice
• 2 tablespoons fresh squeezed orange juice
• 1 – 1 ½ teaspoon sugar (optional, to taste)
• 1 ½ tablespoons pickled jalapeno pepper juice, from a jar of pickled jalapenos
• ¼ teaspoon kosher salt

Equipment Needed

• Large serving bowl
• Knife
• Cutting board
• Small saucepan (for blanching tomatoes)
• Ice bath
• Juicer (optional)
• Strainer (optional)

Instructions

1. Begin by skinning the tomatoes. Bring a small saucepan of water to a rolling boil. Score the bottom of each tomato with a shallow “X.” This will help the skin peel more easily. Carefully lower the tomatoes into the boiling water for a few seconds – just until the skin begins to wrinkle at the top.
2. Immediately transfer the tomatoes to an ice bath to stop the cooking process. This rapid cooling is key to preventing the tomatoes from becoming mushy. Once cooled, the skins should slip off easily with your fingers.
3. Cut the skinned tomatoes into quarters and scoop out the seeds and any loose pulp. Removing the seeds prevents the pico de gallo from becoming too watery. Dice the tomatoes into roughly small cubes and toss them into your final serving bowl.
4. Peel and dice the white onion. The amount of onion you use is a matter of personal preference, so start with ½ and add more to taste. Add the diced onion to the serving bowl.
5. Wash and separate about 14 stalks of fresh cilantro, or roughly half a small bunch. Remove the tough center stems from the leaves with their tiny stems. (Leave attached the tiny stems on leaves).
6. Finely mince the plucked cilantro leaves and add them to the serving bowl. Don’t be shy with the cilantro; it’s a key component of that fresh, vibrant flavor.
7. Cut the top and stem off one fresh jalapeño and slice it in half vertically. If you prefer a milder pico de gallo, remove all the seeds and pale flesh, leaving only the dark green flesh. Dice the jalapeño finely and add it to the serving bowl. Remember to wash your hands thoroughly with soap and water after handling jalapeños, avoiding touching your eyes.
8. (Optional) If using, finely dice ½ small green bell pepper and add it to the serving bowl. This adds a touch of sweetness and crunch.
9. Squeeze half an orange, strain to remove any seeds and add the orange juice to the serving bowl. Also, add the fresh squeezed lime juice. Using fresh citrus juice is crucial for the best flavor. If you don’t have a juicer, you can use a fork to extract the juice.
10. Add the pickled jalapeño juice from the jar of pickled jalapeños. If you are following a low-sodium diet, you can omit this step.
11. (Optional) Add sugar to taste. Only use sugar to balance the dish if it is too sour.
12. After dicing and combining all ingredients, gently toss to mix. Be careful not to overmix, as this can bruise the tomatoes and make the pico de gallo mushy.
13. Put the pico de gallo in the refrigerator to chill before serving. This allows the flavors to meld together.

Note: Before adjusting the heat (spiciness), let the pico de gallo rest in the refrigerator for a while before adding more hot pepper. As it sits, the heat will diffuse, so don’t be fooled by the initial taste. If you add too much heat too soon, you may have to add more tomato and other ingredients to balance it again.

Note for Low-Sodium Diets: Omit the salt and pickled jalapeño juice and use fresh, not canned, jalapeño.

Makes at least 4 cups.

Expert Tips & Tricks

• Tomato Selection: Use ripe, but firm tomatoes. Roma or plum tomatoes are a good choice because they have less water content.
• Spice Control: Start with one jalapeño and taste before adding more. Remember, the heat intensifies over time.
• Onion Flavor: If you find white onions too pungent, try soaking them in cold water for about 10 minutes before dicing to mellow their flavor.
• Fresh Herbs: Always use fresh cilantro. Dried cilantro simply doesn’t compare in flavor.
• Don’t over salt: Adding too much salt draws water out of the vegetables and makes the pico de gallo watery. That won’t hurt anything but it is not as aesthetically pleasing if too much liquid.

Serving & Storage Suggestions

Serve Steve’s Wonderful and Relatively Uncomplicated Pico De Gallo chilled as a topping for grilled meats, tacos, or enchiladas. It also makes a fantastic dip for tortilla chips. To store, keep the pico de gallo in an airtight container in the refrigerator. It will last for up to 3 days, although the texture may soften slightly over time. It’s best enjoyed fresh, so try to make only as much as you’ll consume within a day or two. Freezing is not recommended, as it will significantly alter the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	44 kcal	–
Calories from Fat	3g	9%
Total Fat	0.4g	0%
Saturated Fat	0.1g	0%
Cholesterol	0mg	0%
Sodium	108.8mg	4%
Total Carbohydrate	9.9g	3%
Dietary Fiber	2.5g	10%
Sugars	6.4g	–
Protein	1.9g	3%

Variations & Substitutions

• Spicy Mango Pico: Add diced mango for a sweet and spicy twist.
• Avocado Pico: Gently fold in diced avocado just before serving for added creaminess.
• Grilled Corn Pico: Grill corn on the cob, then cut off the kernels and add them to the pico de gallo for a smoky flavor.
• Different Peppers: Experiment with different types of peppers, such as serrano or habanero, for varying levels of heat. Remember to adjust the amount to your liking.
• Red Onion: Substitute red onion for white onion for a slightly sweeter and milder flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this pico de gallo ahead of time?
A: Yes, you can! In fact, it’s best to make it at least an hour or two before serving to allow the flavors to meld together. However, keep in mind that the tomatoes may release some liquid as it sits, so you might want to drain off excess liquid before serving.

Q: How do I control the spiciness?
A: The easiest way to control the spiciness is to adjust the amount of jalapeño you use and whether or not you include the seeds. Removing the seeds and membranes will significantly reduce the heat.

Q: Can I use canned tomatoes instead of fresh?
A: While fresh tomatoes are definitely preferred for the best flavor and texture, you can use canned diced tomatoes in a pinch. Be sure to drain them well and adjust the other ingredients as needed.

Q: My pico de gallo is too watery. What can I do?
A: If your pico de gallo is too watery, you can drain off some of the excess liquid. Next time, try to use firmer tomatoes with less water content and remove the seeds and pulp thoroughly.

Q: How long will pico de gallo last in the fridge?
A: Pico de gallo is best enjoyed fresh, but it will typically last for up to 3 days in the refrigerator in an airtight container. Keep in mind that the texture may soften slightly over time.

Final Thoughts

Steve’s Wonderful and Relatively Uncomplicated Pico De Gallo is more than just a recipe; it’s an invitation to experience the simple pleasures of fresh, vibrant flavors. Don’t be intimidated by the ingredient list – the process is straightforward, and the results are incredibly rewarding. Gather your ingredients, grab your knife, and get ready to create a salsa that will elevate any dish. Feel free to experiment with the variations and substitutions to make it your own, and don’t hesitate to share your creations and feedback. This pico de gallo pairs perfectly with grilled chicken, fish tacos, or even just a simple bowl of tortilla chips and a cold margarita. Enjoy!