Authentic Pico de Gallo with Crisp White Onion and Fresh Lime

Choose firm Roma or other new garden tomatoes for pico de gallo. Fresh tomatoes will provide liquid juices but not soften significantly when chopped and served. Pico de gallo is a layered, raw Mexican salsa containing tomatoes, onions, cilantro, jalapenos, and lime juice. Serve pico de gallo as a topping or dip with tortilla chips. Pico de gallo has a juicy consistency.

Equal quantities of tomato and onion are main ingredients. White onion is recommended over other types of onion for a less sweet flavor. Other ingredients that can be added include seeded, diced jalapeno for heat and diced cilantro and lime juice for other flavors. Salt and pepper can be added to taste after combining all ingredients in a bowl to make chunky salsa with strong flavor.

Salsa can be eaten immediately after preparation. Allowing salsa to stand overnight is an important part of traditional salsa preparation. Standing helps the tomatoes release juice and enhances flavor. Glass and other nonreactive containers are best for preparing salsa. A common problem with refrigerated salsa is excess juice. To make refrigerated salsa thicker without changing other ingredients, drain some juice from the salsa before eating it.

Serve pico de gallo as a side on tacos, burritos, nachos, breakfast foods, and enchiladas or as a snack with tortilla chips. Make two or three batches to share with others at meals. The recipe makes six appetizer servings. To serve leftovers, keep them refrigerated and well covered, and drain before serving.