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Pico de gallo. There are 7,502,231 recipes on the internet. I counted. They are all exactly the same. Chop some stuff. Mix it up. Eat. There is a better way to make pico de gallo.

It’s two really easy added steps. The first is to deflame your onions. I didn’t come up with the term. I learned that from Rick Bayless. It’s simple. Just toss your chopped white onions into a strainer and run it under cold water for 10 seconds. It takes the bite out of the onions.

Two simple tricks to make the better pico de gallo

The second is to strain your tomatoes. There are a couple advantages to this. You don’t have a pico in a puddle. More importantly, the lime and salt balance stays the same. It doesn’t all wind up in the puddle. If you deflamed your onions then your strainer is already dirty. Put it to good use. Let the pico sit for up to an hour before you do the final salt and lime tweaks. Two easy steps. Same ingredients. A better way to make pico de gallo.

Two simple tricks to make a better pico de gallo.

 

a better way to make pico de gallo
 
Prep time
Cook time
Total time
 
Deflame your onions and strain the pico to make the perfect pico de gallo every time.
Author:
Recipe type: side
Cuisine: mexican
Serves: 1 cup
Ingredients
  • 2 ripe tomatoes
  • 1 jalapeño, seeded and minced
  • ⅓ cup chopped white onion
  • handful of minced cilantro
  • salt and lime to taste
Instructions
  1. Dice the tomatoes.
  2. Seed and devein the jalapeño, then mince it finely.
  3. Chop the white onion. Place it in a strainer and run under cold water for about 10 seconds.
  4. Combine the tomato, jalapeño, onion and cilantro in a bowl. Add salt and lime to taste.
  5. Place the pico in the strainer, put it over the bowl you used to mix the ingredients and let drain for up to one hour. Discard the liquid that accumulates.
  6. Taste and adjust the salt and lime to taste.

 

9 thoughts on “a better way to make pico de gallo

  1. I love a good pico de gallo recipe! (Particularly since it’s a weekly occurrence around here.) When I worked in a restaurant, we always gave our onions a cold water bath–that is a pro tip right there. And I will definitely strain my salsa next time–I hate the puddles. 🙁 Thanks for these secrets to kick up pico de gallo a notch!

  2. This is great. I cannot STAND runny pico de gallo! Totally makes sense to strain it, thank you! I’ve never heard of deflaming onions before, sounds interesting, I can’t wait to try it!

    • I can’t stand it either. You can apply the same idea to greek salad as well. Just chop and salt the tomatoes and let them sit in a strainer. When tomatoes are at their peak you can drink the juice you collect as well!

  3. 2 simple but very useful tips! I love the onion tip especially, I’m really not into super-strong onion flavor that takes over the entire dish! I will try this next time I make pics!

  4. Pingback: 20 Best Dip and Hummus Recipes – Best Health Care Tips

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