I hate tomatoes. I mean loath them with a passion. I think fresh tomatoes are a slimy scourge sent down from some alien planet. I can eat tomato sauce, ketchup, and salsa but have never been able to hold down a fresh tomato. I don’t know the reason why but they make me gag. I have tried to psych myself up and buckle down and force myself to avail.
The other day I tried some nachos at a local restaurant and I forgot to ask them to leave the Pico off. I wanted to ask them if they could remake it, but as it was my fault for not asking when ordering I chose to eat around the Pico. This did not work all that well, but thankfully led to my love of Pico de Gallo. I wasn’t sure at first if it was an anomaly, because everything this restaurant makes is absolutely fabulous. So, I was on a search of the internet for an authentic recipe.
It turns out that I can handle the tomatoes in Pico because of the salting process of the tomatoes draws out the excess moisture creating a tomato I find more palatable. This is an important step that keeps your Pico from becoming a mess. The cilantro in this recipe makes this homemade Pico de Gallo on of my new favorite foods. It gives it such a bright clean flavor.
I know some people hate cilantro, but it has been scientifically proven to taste like soap to some people. I am so glad I don’t fall into this category.