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3-4 roma or stem-on tomatoes, diced
1 small white, red, or sweet onion, finely diced
1/4-1/2 cup finely chopped cilantro leaves (depends on how much you like fresh cilantro, if you're not a fan you can sub flat-leaf parsley and lemon zest)
juice of 1/4-1/2 lime (depends on how sour you like it)
Optional: minced jalapeño or serrano pepper, finely chopped peeled and seeded cucumber
I usually drain and pat the tomatoes dry (using the juice for a dressing or cocktail), but you can use them as is if you prefer a wetter pico.
Mix all the ingredients together in a small bowl with a lid, taste to adjust seasoning, and set aside in the fridge for an hour or so for the flavors to meld.
The pico keeps well for close to a week in the fridge. If it starts to break down try adding it to a cooked dish rather than using it raw.
• If I can't find tomatoes I'll use other vegetables like cooked beets. They are earthier and sweeter so they take well to more assertive flavors like fresh minced garlic.
• You can also try different ingredient combination and substituting the Shabazi. Try fresh dill instead of cilantro and Isphahan N1, substitute chopped pickles for the cilantro and lime and Blue Grass N12, try adding chopped Thai bird chilies, lime zest, and fish sauce to the basic recipe and using Noga N17.
• Try adding some Greek yogurt of labneh for a creamy pico that's fantastic with breakfast tacos or on top of hummus.
• Try mixing pico de gallo into tuna or chicken salad, tossing it with hot pasta and olive oil for a fresh take on pasta, or using it to top grilled or roasted veggies.
Food image and recipe © Christian Leue.
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