Pico de gallo

I enjoy most salsas but prefer a more chunky, less soupy, salad style pico. This recipe and method of preparation are what work for me. Like most recipes, you can vary the ingredients and process to your preferences. Adding lime, or using different peppers are a couple of examples.

Ingredients

Tomatoes on the vine (4664), Sweet onion (4159), Jalapeno (4693), Cilantro (4889), Tony Chachere's Creole seasoning, and black pepper. A colander and bowl are used to capture the moisture that is drawn out by the salt in the Tony's. The Tony's seasoning has jokingly been called a family "secret ingredient", I'm blabbing it here.

Preparation

Tomatoes

I have tried several tomato slicing approaches, each has their pros and cons. In order to rapidly remove the seeds with minimal loss of tomato meat, and dice into large chunks, I do the following:

After removing vines, stickers, and rinsing, slice the tomato in half and wedge cut the core for easy removal.

I like to "batch" process rather than completing each tomato separately. Here is the batch with cores removed.

Just push out the seeds and goop - some consider this messy part one of the cons to this approach. Others think disposing of this is wasting deliciousness. Depending on where the tomato was sliced in half, there may be a hidden pocket of seeds you have to find. Note the use of the produce bags to catch the waste.

Lots of good healthy tomato (a few seeds remain but are not noticeable in the final results).

Wide cuts for large chunks.

It's at this point I remember I have a better knife...

Once the tomatoes are all cut and in the colander, liberally add the secret ingredient (make sure the bowl is under or it eventually makes a mess - first hand knowledge speaking)

and the black pepper.

Gently mix. I slide the spoon along the sides of the colander and get under the tomatoes, lift, and flip repeatedly.

The juice begins coming out almost immediately.

Onions

Similar to tomatoes, I have tried several onion chopping techniques, I like this for practically no tears/stinging. I think it works because the onion is held together most of the time so minimal vapors reach the eyes. That said, your results may vary.

Slice the tip for a flat surface.

Remove the outer skin.

Leaving the root intact helps hold it together as you slice, working your way around.

If you cut too narrow or close to the root, it may come apart. Perhaps try a thinner knife. It might take practice (I'd be happy to taste test some of the practice pico :)

Cut to your preferred chunk size.

To save the fingers I finish off this way, rotating the onion.

Make sure the onion pieces break apart as you mix, and don't the colors look great?

Jalapeno

For the jalapeno I remove the seeds, leave them in if you prefer the heat.

For the jalapeno and cilantro, since they are more finely chopped, a food processor is an option, especially for larger batches. I'm usually already on a roll and having fun with the knife, also there is the added cleanup (I may try the magic bullet next time).

Very very thin.

Rock'n the knife (literally and figuratively) \m/

I go for the small chop here to spread the heat around and so no one gets surprised by a large chunk. The amount and size is again of course adjusted to taste.

More color!

Once it's mixed in, visually it's hardly noticeable, the flavor on the other hand...

Cilantro

I really like the flavor of Cilantro, so to make sure I get some in every bite, I use almost an entire bunch for this batch size.

Gently squeeze

and shake.

Get rid of most of the stalks.

More knife rocking \o/

Mmmmm hmmmmm, the smell is amazing.

Look at all that moisture we've extracted. Note: the slurry makes a good additive to cook your taco meat in instead of plain water!

Taste test and add more seasonings as needed. But remember it will marinate and flavor will change as it does so. Also, the amount of salt on the chips you use will affect flavor. Look around for local-made and exotic chips to try! It usually only keeps in the fridge a few days before the tomatoes get mushy, but usually that is not a problem due to how quickly it gets eaten! I recommend making it the day of, or night before, if it is for an event.

easy cleanup, ready for trash or compost...