No surprise there’s a million recipes on the internet. Pico de gallo is damn tasty stuff. Everybody loves it. It goes with all sorts of things. A burst of bright flavour anywhere it goes. More often than not you get a big watery mess in the bottom of your bowl. And that mess is where the flavour is. The lime. The salt. Unbalanced is another problem. Onions too sharp. Lime and salt too light (it’s all in the watery mess). That wonderful harmony of flavours just not right. Once it’s all mixed up there’s not much you can do about it… Neither of these are really the end of the world but if you want to make your pico de gallo better then here’s a couple tricks. It’s two really easy added steps. That’s all. Takes a few minutes of your time and fixes things up nicely. Overall you will wait about an hour for best results but it’s completely unattended time. Get a haircut. Go golfing. It’ll keep. The first is to deflame your onions. I didn’t come up with the term. I learned that from Rick Bayless. It’s simple. A bit of genius really. Just toss your chopped white onions into a strainer and run it under cold water for 10 seconds. It takes the bite out of the onions. Can you spare 10 seconds? The second is to strain your tomatoes. There are a couple advantages to this. You don’t have a pico in a puddle. More importantly, the lime and salt balance stays the same. It doesn’t all wind up in the puddle. If you deflamed your onions then your strainer is already dirty. Put it to good use. Let the pico sit for up to an hour before you do the final salt and lime tweaks. Two easy steps. Same ingredients. A better way to make pico de gallo.
