Pico de Gallo

From Cook's Country | August/September 2013

Why this recipe works:

To create a fresh, spicy condiment with concentrated flavor, we had to get rid of some moisture from the juicy tomatoes. Salting them and letting them sit in a colander for 30 minutes draws out and drains away excess moisture, preventing watery pico de gallo. Garlic and onion provide bite,… read more

To create a fresh, spicy condiment with concentrated flavor, we had to get rid of some moisture from the juicy tomatoes. Salting them and letting them sit in a colander for 30 minutes draws out and drains away excess moisture, preventing watery pico de gallo. Garlic and onion provide bite, minced jalapeño adds heat, and lime juice and cilantro brighten up the mix. For an even hotter version, we leave the jalapeño seeds in.

less

Serves 4

To make it spicier, include the jalapeño seeds.

Ingredients

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