Another lil tip. Let the tomatoes, cilantro, lime, sit mixed together while you cut the onions. After adding onions and salt, put it covered in the fridge for about a half an hour. Then restir it. Best pico I've ever had
Hebu tell me why we soak the Onions? I mentioned that in the comments and he asked why. I just know i made kachumbari once and the onions were overwhelming. One of my friends asked if i had soaked the onions. Hehe
I always make two huge bowls one using purple onions and the other using white onions. I love them both but I do like the purple onion a little better. I just wash my onions afterwards to take out some of the bitterness of a raw onion.
There’s multiple ways you can make it. Some people remove the pulp and seeds from the tomato to reduce moisture levels. Roma and plum tomatoes are perfect for this
White man’s taste just as yummy. This white woman also makes tamales. The food does not have a brain. Hungry people will decide if they want garlic or not. I work in south Texas, on the border. Each household has their own preference, and makes it the way they like it.
Says who you? I’m from Guanajuato and we use either. Red gives it a prettier color and has less of a potent flavor. White/yellow onions are okay too but they’re stronger in flavor. I’ve used shallots as well. Use whatever you have in the house 😒
It’s up to you what you add to your food and what you don’t 🙌🙏 in any other recipe I’ll leave the seeds in but for this recipe it’s nice to have it smooth
Some can’t take the heat. I leave the seeds in personally. If making for group of people, I don’t put them in. I’ll even throw and cut one habenaro and add with seeds too. I like 🥵
Theres certainly not as many tomatoes in the shops at the moment but cant say I've had any problems getting them. To be honest they're not really worth eating over the winter, even coming from Spain, they lack flavour.
Thats so much tomato dude. I know people aren't used to the heat but if you're also removing the seeds add at least 3 peppers and a full Onion. It should be about equal amounts of everything.
Here in Brazil we call it vinagrete, it goes really well with churrasco (Brazilian barbecue)
Another lil tip. Let the tomatoes, cilantro, lime, sit mixed together while you cut the onions. After adding onions and salt, put it covered in the fridge for about a half an hour. Then restir it. Best pico I've ever had
Here in Kenya we call it Kachumbari
Hebu tell me why we soak the Onions? I mentioned that in the comments and he asked why. I just know i made kachumbari once and the onions were overwhelming. One of my friends asked if i had soaked the onions. Hehe
Even in India we call it kachumbar
@@cinkmootsoaking onions in cold water (I add ice cubes) lessens the bite of the onion. I leave it in the water as long as possible while I’m doing
@@fudge4016 it went to Kenya from India
I always make two huge bowls one using purple onions and the other using white onions. I love them both but I do like the purple onion a little better. I just wash my onions afterwards to take out some of the bitterness of a raw onion.
We call them as air asam in Malaysia, except we add shrimp paste and tamarind juice. Compliments well with grilled fish.
Sounds great!
Very nice, I am from Colombia. My mother additionally ads balsamic vinegar and salt
Sounds great!
I'm Austrian and we leave out the jalapeño or chilies at all but add some vinegar and oil.
@@Volgin93 gscheider tomatensalat is was feines
@@TheTH-camUser69 So schaut's aus!
Here in America 🇺🇸 we call pico ,in Mexico we call salsa .in Mexico nopales , cucumber and radish is added sometimes
In el El Salvador most people call it chimol/chirimol or pico de gallo depending on the region
Good basic recipe! I should really make this. About to start working in the office again.
Thank you so much I was going to buy the pre-made pack but now it's I know it's so much easier to do it without a food processor❤
Very easy to put together and so fresh and tasty
I've found that if you use plum or Roma tomatoes it won't be too watery and will keep longer.
There’s multiple ways you can make it. Some people remove the pulp and seeds from the tomato to reduce moisture levels. Roma and plum tomatoes are perfect for this
Mexicans generally do not use red onions in Pico. White onions are traditional.
Both are used, it just depends where in Mexico as in some places they only sell white and others only red. So I’ve been told.
@@BigTrees4ever So you don't really know. LOL
White man’s taste just as yummy. This white woman also makes tamales. The food does not have a brain. Hungry people will decide if they want garlic or not. I work in south Texas, on the border. Each household has their own preference, and makes it the way they like it.
Yeah I was thinking the same. Usually it's the colors of their flag. No idea is there's a connection there, I just think that's neat lol
Says who you? I’m from Guanajuato and we use either. Red gives it a prettier color and has less of a potent flavor. White/yellow onions are okay too but they’re stronger in flavor. I’ve used shallots as well. Use whatever you have in the house 😒
White onion fits better for this application.
Good ol pico de gallo :D
Bruschetta with lime and chillies
Delicious 🤤
I like to add finely chopped garlic.
Southern Arizona I add avacado to mine
That’s guacamole.
Perfect 😋
Thank you 😋
I have been making it for years to go with our Mexican spread and had no idea it had a name cheers enjoy
Haha it’s so good 😊
You can also put some black sauce in it.
Thanks man!!
I dice up an avocado and tossed out in as well it's great
In the South Asian community, we call this a salad.
Basically😂
Salad? 😂 hahahaha
@@alexrodriguez3914 Yep, salad.
In Ireland, we call this pico de gallo
?
That’s looks so good! Also I’m first :)
Legend!
I add a bit of olive oil and habanero, it really does go great with anything.
Hey Chef Jack, what can you substitute for the corridor /cilantro, because my wife and I have that gene where it tastes like soap for us, great recipe
Hey! You can chuck some parsley in there and a little mint to freshen it up.
@@ChefJackOvens thank you
I’m the same. I didn’t know it was a genetic thing!
@@bcent5758 sadly it is a thing, and it spoils food
🇲🇽🇲🇽
Yummy 😋
As someone who worked in a mexican taqueria, this is legit. When i make at home, i like to add garlic because i love garlic lol.
👌👌👌
thank you for sharing, this looks 👏
Absolute pleasure ❤️
What kind of knife is that?
Idk if it’s just me but whenever I try to dice a tomato it just doesn’t work out, any tips??
You need a really sharp knife
@@ChefJackOvens okay, thanks
Un basic rougail tomate en bon réunionnais.
in India we call this a Kachumbar - and we don't finely chop, we slice. Everything else is the same. - lemon, S & P
I really don't understand why people take the seeds out of chill's 🤷♂️
It’s up to you what you add to your food and what you don’t 🙌🙏 in any other recipe I’ll leave the seeds in but for this recipe it’s nice to have it smooth
Because they burn!
@@eloise6729 then don't eat chilli's
Some can’t take the heat. I leave the seeds in personally. If making for group of people, I don’t put them in. I’ll even throw and cut one habenaro and add with seeds too. I like 🥵
If they are not Mexican, because they die of spice
If they are Mexican because they don't want it spicy
Get some olive oil in there STAT
Even captain crunch
Don’t knock it till you’ve tried it 😬
Dude straight up Sounds like Tristan Tate
You should try adding some grapes
You forgot to add garlic, and the game changing secret ingredient.... WHITE VINEGAR! Thank me later👍
Soooooo uhhhhh basically salsa
Well yes, it’s Pico de gallo
Removing the seeds 😢
nice unless you live on plague island aka the UK we have a shortage
Theres certainly not as many tomatoes in the shops at the moment but cant say I've had any problems getting them. To be honest they're not really worth eating over the winter, even coming from Spain, they lack flavour.
What if I told you spicy pico de gallo is called oll salsa
I eat this with Biriyani
You took the heat out of the pico....
Why you taking the seeds out of the jalapenos
It’s optional. You can put them in if you prefer
Great, only tomatoes are valuable property these days. I paid my rent with Tesco’s Finest on the vine last month
I know the feeling. My favorite breakfast was eggs and pico de gallo.
@@reubensandwich9249 I need to try that!
I like to add a bit of cumin to it.
Or as normal people say, an ordinary tomato salad
Not at all. It’s Pico de gallo which is an incredibly popular salsa
Thats so much tomato dude. I know people aren't used to the heat but if you're also removing the seeds add at least 3 peppers and a full Onion. It should be about equal amounts of everything.
😂. Looks like salad had a fancy name already
This is Pico
It’s a Mexican salad basically.
You lost me at spicy jalapeño because everyone knows they have no spice. Especially after the lime hits it
WHERE'S THE LIME JUICE?!!!
Garlic bub
Use canned, bizarrely, its better.
Not on Chinese/Japanese food. That would be weird
Hear me out: put it on Mac n cheese
Soak those onions. Damn
Why?
@@ChefJackOvens rids of the overwhelming onion taste.
There’s no need but each to their own
@@ChefJackOvens true. Everyone taste buds are different.
White onion. And why put jalapenos if you gonna take the seed out 🤦
Because I can 🫠
Are you Ausie?
English but live in Australia
Boku no pico de gallo
Weak, you need to put some heat in there
You do what you want
as a mexican pico de gallo is the WORST:..
Horizontal cut makes absolutely no difference, except making it harder to cut
You forgot to add beans and Mexican rice
It’s how to make Pico de gallo
@@ChefJackOvens but i like it with bean and Mexican rice
@@fromra8569 Pico de gallo with beans and rice? Unless that shits on the side you're weird
@@eldon9735 it’s poco de gallo
This goes on tacos mainly.