Fresh Tomato Salsa (Pico de Gallo-Style)

Name: Fresh Tomato Salsa (Pico de Gallo-Style)
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1½ lb (about 6 medium) (680 g) ripe Roma (plum) tomatoes, cored and cut into ¼-inch dice; ½ tsp (3 g) kosher salt, for tossing with the tomatoes (Diamond Crystal; use less if using fine salt); ½ cup (80 g) white onion, finely chopped (about ¼ medium onion), rinsed under cold water and drained well; 2 medium (50 g) jalapeño peppers, stemmed, seeded and ribbed for milder salsa (leave some seeds in for more heat), finely minced; ¼ cup, packed (10 g) fresh cilantro, leaves and tender stems, roughly chopped; 1 clove (3 g) garlic, finely grated or minced; 3 tbsp (from about 2 limes) (45 ml) fresh lime juice, freshly squeezed; kosher salt, to taste, for final seasoning (start with ¼ teaspoon); ¼ tsp (½ g) ground cumin (optional)

From the MyKitchenBank Kitchen

A bright, chunky salsa made with ripe tomatoes, crisp white onion, jalapeño, cilantro, and lime. Salting and draining the tomatoes keeps it scoopable instead of watery, and a short rest lets the flavors come together.

Prep: 20 min
Cook: —
Wait: 45 min
Total: 1 hr 5 min
Makes: About 3 cups (8 servings of ⅓ cup)

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Ingredients

8 servings

1½ lb (about 6 medium) (680 g) ripe Roma (plum) tomatoes, cored and cut into ¼-inch dice
½ tsp (3 g) kosher salt, for tossing with the tomatoes (Diamond Crystal; use less if using fine salt)
½ cup (80 g) white onion, finely chopped (about ¼ medium onion), rinsed under cold water and drained well
2 medium (50 g) jalapeño peppers, stemmed, seeded and ribbed for milder salsa (leave some seeds in for more heat), finely minced
¼ cup, packed (10 g) fresh cilantro, leaves and tender stems, roughly chopped
1 clove (3 g) garlic, finely grated or minced
3 tbsp (from about 2 limes) (45 ml) fresh lime juice, freshly squeezed
kosher salt, to taste, for final seasoning (start with ¼ teaspoon)
¼ tsp (0.5 g) ground cumin (optional)

Equipment (7)

Sharp chef's knife
Cutting board
Medium fine-mesh strainer
Large mixing bowl (at least 2-quart/2 L)
Small bowl or measuring cup for the juice
Citrus juicer or fork for squeezing limes
Airtight container (1-quart/1 L) for storing

Steps

Before you start

Use fully ripe, fragrant tomatoes at room temperature; cold or underripe tomatoes taste bland.
Wash and dry the tomatoes, jalapeños, and cilantro before you start so the salsa doesn't get diluted.
Wear gloves or wash your hands well after handling jalapeños, and avoid touching your eyes.
Plan about 45 minutes of resting time: 15 minutes for draining the tomatoes and 30 minutes for the flavors to blend.

1
Dice the tomatoes
- Cut out the core of each Roma tomato and halve lengthwise.
- Scoop out and discard the watery seed pockets with a spoon if very juicy, then cut the flesh into ¼-inch (6 mm) dice.
- You should have about 3 cups.
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Ready when: Pieces are fairly uniform, about ¼ inch across.
Tip: Use a sharp or serrated knife; a dull knife crushes tomatoes into mush.
2
Salt and drain
- Place the diced tomatoes in a fine-mesh strainer set over a small bowl.
- Toss with ½ teaspoon kosher salt and let drain for 15 minutes, gently stirring once halfway through.
- Discard the liquid, or save 1 tablespoon to stir back in later if the salsa seems dry.
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Ready when: About ¼ cup (60 ml) of liquid has collected in the bowl.
Tip: Don't press the tomatoes; just let gravity do the work so they keep their shape.
3
Prep the onion
- While the tomatoes drain, finely chop the white onion into pieces about ¼ inch.
- Rinse in a strainer under cold running water for 20 seconds, then shake well and pat dry with a paper towel to mellow the sharp bite.
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Ready when: Onion pieces are small and no longer smell harshly pungent.
4
Prep the chiles and herbs
- Halve the jalapeños lengthwise, scrape out the seeds and white ribs for milder heat, and mince finely.
- Roughly chop the cilantro, including tender stems.
- Grate or mince the garlic.
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Ready when: Jalapeño is in pieces no larger than ⅛ inch (3 mm).
Tip: Taste a tiny piece of jalapeño first; heat varies a lot. Add more later if you want it spicier.
5
Combine everything
- In a large bowl, combine the drained tomatoes, onion, jalapeño, cilantro, and garlic.
- Add the lime juice and the cumin, if using.
- Stir gently with a spoon until evenly mixed.
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Ready when: Ingredients are evenly distributed and coated in lime juice.
Tip: Fold gently; vigorous stirring breaks down the tomatoes.
6
Rest and season
- Let the salsa sit at room temperature for 30 minutes so the flavors blend.
- Stir, then taste with a chip.
- Add kosher salt ¼ teaspoon at a time until the tomato flavor tastes bright, and add more lime juice or jalapeño if needed.
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Ready when: Salsa tastes balanced: bright, lightly salty, with gentle heat and no raw onion bite.
Tip: Season after resting, since the flavors change as it sits.

Good to know

Tips

Draining the salted tomatoes is the key to a chunky, scoopable salsa that doesn't pool on the plate.
Rinsing the chopped onion removes harsh sulfur compounds, giving a cleaner, milder flavor.
Cut everything to a similar small size so every scoop has tomato, onion, and heat.
For a smoky variation, char the jalapeños under a broiler or over a gas flame until blistered, then peel, seed, and mince.

Make ahead

"Make up to 1 day ahead and refrigerate in an airtight container. Hold back the cilantro and stir it in just before serving for the freshest color and flavor. Let it come to cool room temperature for 20 minutes and re-season before serving."

Storage & reheating

"Room temperature: up to 2 hours (1 hour if outdoors above 90°F/32°C). Refrigerator: airtight, up to 4 days; it will release more liquid, so drain off excess and re-season before serving. Freezer: not recommended, as the tomatoes turn mushy. No reheating needed; serve cool or at room temperature."

Substitutions

ripe Roma (plum) tomatoes → Ripe vine tomatoes or heirloom tomatoes, or halved cherry tomatoes. Use the same weight. Seed and drain juicier tomatoes well; they may need longer draining.
white onion → Red onion or finely sliced scallions (green and white parts). Red onion is slightly sweeter; scallions are milder and need no rinsing.
jalapeño peppers → Serrano peppers (1 to 2) for more heat, or ½ cup diced green bell pepper with a pinch of chile flakes for less. Serranos are noticeably hotter, so start with 1.
fresh lime juice → Lemon juice or 2 tablespoons white wine vinegar. Lime is traditional; lemon is a closer match than vinegar, which is sharper.