Best Pico de Gallo

A few tricks for making a Pico de Gallo that's flavorful and doesn't drip all over the place.

Course Appetizer, Condiments & Pickles

Cuisine Best, Mexican

Keyword condiment

Level Beginner

Main Ingredient Vegetable

Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings servings

Calories 33kcal

Remove the stems of the tomatoes and then slice them into ⅓-inch thick slices and then cut the slices into ⅓-inch thick stick, and then slice the sticks into ⅓-inch thick cubes.
570 grams tomatoes
Transfer the chopped tomatoes to a colander over a bowl and then toss with the salt. Let this rest for 15 minutes to drain the excess liquid from the tomatoes.
½ teaspoon salt
Add to the drained tomatoes to a bowl, along with the onions, jalapeño, and cilantro and stir to combine.
50 grams sweet onions, 30 grams jalapeño peppers, 15 grams cilantro
(optional) add the xanthan gum to the drained tomato juice and use an immersion blender to incorporate. Add some of this back to the pico de Gallo and stir to combine.
⅛ teaspoon xanthan gum