Pico de Gallo
Fresh Tomato Salsa
Diced tomato, onion, and chile rest together for 10 minutes so the flavors meld, then get drained of their excess liquid so the salsa won't turn molletes or tostadas soggy.
Pico de Gallo
✦ Antes de Empezar
Before you cook
Why drain the salsa before serving?
Pico de gallo releases liquid as it rests — draining it off before spooning it onto molletes or tostadas keeps those crisp bases from turning soggy.
Ingredientes· 6View
Fresh Vegetables
- 4 largeRoma Tomatoesfirm, ripe, diced small
- 1 mediumWhite Oniondiced small
- 2Serrano or Jalapeño Chilesfinely diced (remove seeds for less heat)
- 1/2 cupFresh Cilantrofinely chopped
Seasoning
- 2-3 tbspLime Juicefreshly squeezed
- 1 tspKosher Saltor to taste
Instrucciones
4 pasosCombina las verduras
Combine the vegetables
Combine the tomato, onion, chile, and cilantro.
Añade limón y sal
Add lime and salt
Add the lime juice and salt and toss gently.
Reposa y ajusta
Rest and adjust
Rest for 10 minutes, then taste and adjust the seasoning.
Escurre antes de servir
Drain before serving
Drain off excess liquid before using on molletes or tostadas so the base stays crisp.