Pico de Gallo

Name: Pico de Gallo
Yield: Makes about 4 cups (960 g)
Ingredients: 2 pounds (910 g) tomatoes (8 plum or 3 large beefsteak), seeded and chopped; ¼ teaspoon freshly ground black pepper; ½ white onion, finely chopped; 1 or 2 jalapeño or serrano chiles, finely chopped; Juice of 1 lime; 1 teaspoon kosher salt; ¼ cup (10 g) chopped fresh cilantro

Preparation info

Makes about
4 cups

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

I am always shocked that people buy store-bought versions of pico de gallo when it is so easy to make it at home. The key to a really great relish is using tomatoes that are overripe and flavorful.

Ingredients

2 pounds (910 g) tomatoes (8 plum or 3

Side dish
Gluten-free

Method

In a medium bowl, combine the tomatoes, chile, onion, lime juice, salt, and black pepper. Fold in the cilantro and let sit at room temperature for at least 15 minutes before serving to allow the flavors to meld. The relish will keep, tightly covered in the refrigerator, for up to 3 days.