Pico de Gallo - Fresh tomatoes, onions, cilantro
Pico de Gallo, also known as salsa fresca, is a fresh and vibrant Mexican condiment that typically accompanies a variety of traditional dishes. This simple yet flavorful recipe consists of diced ripe tomatoes, onions, and cilantro tossed together with fresh lime juice, jalapeño peppers for a touch of heat, and seasoned with salt. It’s known for its bright colors and fresh taste, providing a balance of acidity and spice that enhances the flavors of tacos, burritos, grilled meats, and nachos. Every scoop of Pico de Gallo promises a burst of freshness that’s both healthy and invigorating. Description by ChatGPT.
Join Brian Skibicki in the kitchen as we whip up a batch of vibrant and zesty Pico de Gallo. Perfect for meal prep or as a fresh condiment for your favorite dishes, this recipe comes straight from Brian's YouTube channel. We're focusing on knife skills and keeping our Pico de Gallo as fresh as possible with a few simple tricks. Let's get chopping!
Ingredients:
- 10 Roma tomatoes
- 1 red onion
- 2 jalapeños
- 1 bunch of cilantro
- 2 limes
- Kosher salt (to taste)
- Black pepper (to taste)
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4-6
Equipment: Knife, cutting board, bowl for mixing, optional lime squeezer
Instructions:
1. Begin by prepping your red onion. Slice off both ends, halve it, and peel off the outer layer. Remove the little white piece at the base to assist in an even dice. Using a knife, make vertical cuts along the onion's natural lines, taking care not to slice all the way through. Next, make horizontal slits on the onion, followed by vertical cuts to complete the dice. Set diced onion aside in a large bowl.
2. For the Roma tomatoes, start by quartering them lengthwise. Using your knife, remove the seeds by cutting them out towards the stem. This keeps your Pico de Gallo from becoming too soggy. Turn the deseeded quarters flat-side down and slice them into matchsticks, then turn and dice them. Add the tomato dice to the onion.
3. Prepare your jalapeños by slicing off the tops and halving them. For less heat, remove the veins and seeds using the tip of your knife. Slice the halves into thin strips, then crosswise into small dices. Include them with your diced onions and tomatoes.
4. Take your bunch of cilantro, and after giving it a good rinse, chop it up, avoiding the stems to the best of your ability. You want it finely chopped to evenly distribute throughout the Pico de Gallo. Mix the chopped cilantro into your developing salsa.
5. Juice your limes, which can be made easier by rolling them on the countertop before cutting. If you have a lime squeezer, use it to add the juice straight to the bowl. Alternatively, squeeze them by hand, taking care to not let the seeds fall in.
6. Season your Pico de Gallo with kosher salt and black pepper. Start with a light sprinkle, mix, taste, and adjust seasonings as necessary.
7. Give everything a good toss, ensuring that all ingredients are well incorporated.
Cooking Tips:
- Keep your knives sharp for safer and more efficient chopping.
- Use your knuckle as a guide while cutting to protect your fingers from the blade.
- For a more intense flavor, let the Pico de Gallo sit for a few hours in the fridge.
Attribution: Special thanks to Brian Skibicki for this amazing recipe. For more deliciousness, visit his YouTube channel at https://www.youtube.com/@BrianSkibicki
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