This is Drew’s recipe for Pico de Gallo. And is loved by everyone who tries it.
- Makes: 1 medium-sized bowl.
- Time: 1 hour (10 minutes of preparation, 50 minutes to let sit)
Ingredients for Pico de Gallo
- 1 Red onion
- 1 tomato
- Juice of 2 limes
- 1 tbsp Salt
- 2 tbsp fresh chopped cilantro (or to taste)
- Jalapeño pepper (optional)
- Chop the onion in half lengthwise, then in very thin slices crosswise
- Put onion, salt, and some of the lime juice in a bowl and let sit for 10 minutes
- After 10 minutes, cover with room temperature water and let sit for another 10 minutes, stirring occasionally
- Meanwhile, cut the tomatoes the same as the onion, (or a bit smaller, whatever you like) and chop the cilantro
- After 10 minutes, the onions will be softer and a little limp (it’s a good thing ). Rinse them well in cold water and drain the water as much as possible
- Add the rest of the lime juice and some salt to taste. Let sit for 30 minutes, stirring occasionally
- Add the tomatoes and cilantro. You could also add some more salt. Some people also add a bit of olive oil here (2 tsp) but I haven’t tried it.
- Optional: To make it spicy, you could also finely chop some jalapeño
This goes great with encebollado, rice, eggs, chips, and plantain chips/tostones. Just about any savor dish is better with a little pico de gallo.