Equipment
* optional
Ingredients
Vegetables and Herbs
- 300 g roma tomatoes, firm but ripe
- 75 g white onion, peeled
- 20 g jalapeno pepper, fresh
- 10 g fresh cilantro, washed and dried
Seasoning
- 15 ml lime juice, freshly squeezed
- 3 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 12 kcal
- Protein
- 0 g
- Carbohydrates
- 3 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 148 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 118 mg
- Calcium
- 7 mg
- Iron
- 0.1 mg
- Magnesium
- 6 mg
- Phosphorus
- 13 mg
- Zinc
- 0.1 mg
- Vitamin A
- 6 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 14 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Core the roma tomatoes. Scoop out and discard the watery seed pulp to prevent a soggy salsa, then finely dice the remaining flesh. Place the diced tomatoes into a mixing bowl.
Finely dice the white onion to a uniform size matching the tomatoes, and add to the mixing bowl.
Cut the jalapeno in half. Remove the stem, seeds, and internal ribs if a milder flavor is preferred. Finely mince the jalapeno and add it to the bowl. Wash your hands, cutting board, and knife thoroughly with soap and water immediately after handling raw chili peppers to prevent burning your eyes or skin.
Finely chop the fresh cilantro, including the tender upper stems which hold excellent flavor, and add to the bowl.
Pour the freshly squeezed lime juice over the vegetable mixture and sprinkle evenly with kosher salt. Gently toss everything together until the ingredients are thoroughly combined and coated.
Let the salsa rest at room temperature for at least 15 minutes before serving. This resting period allows the salt to draw out the tomato juices and the harsh bite of the raw onion to mellow in the acidic lime juice.
Chef's Notes
- For an even smoother flavor profile, macerate the diced onions in the lime juice and salt for 10 minutes before adding the tomatoes, cilantro, and jalapeno. The acid lightly cures the raw onion, completely removing its sharp bite.
- Always use white onions rather than yellow or red for the most authentic Mexican flavor profile. White onions provide the correct sharp, clean crunch.
- Keep your dice uniform and relatively small. A good salsa picada should fit multiple ingredients onto a single tortilla chip without falling off.
- Roma tomatoes are preferred because they have a higher ratio of meaty flesh to watery seeds, which keeps your salsa chunky rather than soupy.
Storage
Refrigerator: 3 days — Tomatoes will soften and release water over time. Drain excess liquid before serving leftovers.
Troubleshooting
Salsa is too watery and forms a puddle on the plate
Cause: Tomatoes were very juicy and their wet seed pulp was not removed before dicing
Fix: Transfer the salsa to a fine mesh strainer and let the excess liquid drain away for 5 minutes
Prevention: Always scoop out the watery seed cavities of the tomatoes before chopping
Onion flavor is overpowering and harsh
Cause: Onion was diced too largely or salsa was not allowed to rest
Fix: Add more diced tomato and a squeeze of extra lime juice to balance the flavors
Prevention: Ensure the onion is finely diced and always allow the 15 minute resting period in the lime juice
Cultural Context
Pico de gallo, which translates to rooster's beak, is a foundational salsa fresca in Mexican cuisine. Unlike blended salsas, its defining characteristic is the distinct, hand-chopped texture of fresh, uncooked ingredients that proudly represent the red, white, and green colors of the Mexican flag.
