Pico de gallo is one of those no-nonsense, simple, classic foods that is delightfully tasty, fresh, and basically makes everything it touches turn to flavor gold. I always feel a little tear rising up in my eye when I see someone buying pre-made pico at the store because it takes about 2 minutes to make fresh, and much better, pico at home.
In my version of pico de gallo, I choose to squeeze out the excess water that is produced from chopping the veggies before serving because who wants soggy tacos? I also opt for green onions because I enjoy the milder flavor, but feel free to sub out stronger onions if that’s your thing. Either way, it’s going to be so much better than someone else’s pre-made pico.
4-5 large tomatoes
1 bunch green onions (or 1 cup white onion)
Juice from 2 limes
½ cup fresh cilantro
1 jalapeno or serrano, ribs and seeds removed
Salt to taste
Combine all ingredients except for the salt into a food processor. Pulse very quickly until the ingredients are finely chopped. Remove the blade from the food processor and set a bowl to the side. Scoop up the pico with your hands one handful at a time and gently squeeze out the excess liquid. Place the squeezed pico into the bowl. Repeat. Season with salt to taste and for best results, let the pico rest for 30 minutes prior to serving.