Pico de gallo is a great condiment to keep in the fridge. The fact that it's hot, sour, salty, sweet, and bitter makes it extremely versatile, and you can tailor the balance to your tastes. I'm usually very picky about tomatoes, but this combination of ingredients allows you to use most any tomato and still get a tasty result.

Pico de Gallo

Author
Christian Leue
Category

Condiment

Ingredients

  • 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)
  • 1/2-1 teaspoon Shabazi N38 (depending on how much heat you want)
  • juice of 1/4-1/2 lime (depends on how sour you like it)
  • salt
  • Optional: minced jalapeño or serrano pepper, finely chopped peeled and seeded cucumber

Directions

  1. 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.
  2. 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.
  3. 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.

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