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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
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups


  • 570 grams tomatoes (~5 small tomatoes)
  • 1/2 teaspoon salt
  • 50 grams sweet onions (~1/4 onion, minced)
  • 30 grams jalapeno peppers (~1 pepper, seeded and minced)
  • 15 grams cilantro (~2 tablespoons, minced)
  • 1/8 teaspoon xantham gum (optional)


  1. Remove the stems of the tomatoes and then slice them into 1/3-inch thick slices and then cut the slices into 1/3-inch thick stick, and then slice the sticks into 1/3-inch thick cubes. 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.
  2. Add to the drained tomatoes to a bowl, along with the onions, Jalapexf1o and cilantro and stir to combine.
  3. (optional) add the xantham 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.