Pico de Gallo
Pico de Gallo - kvalifood.com
Pico de gallo is a raw Mexican salsa of chopped tomatoes, onion, chili, cilantro, and lime. Nothing is cooked, nothing is blended. Quality depends on the ripeness of the tomatoes and the balance of flavors. It comes together in about ten minutes and keeps well for a day in the fridge.
Serve it with tortilla chips, tacos, grilled meat, fish, or eggs. It is also a standard topping for tostadas and a side for fajitas.
Makes approx. 475 ml (4 servings)
Ingredients
Serves 4
- 3 medium ripe tomatoes (approx. 390 g), core removed
- 1/2 medium white onion (approx. 50 g)
- 1-2 serrano chilies (approx. 14-28 g), stem removed
- 6 g fresh cilantro (leaves, upper stems), loosely packed
- 1 lime, juiced (approx. 30 ml)
- 1/2 tsp salt, to taste
Directions
Chop the tomatoes into approx. 0.5 cm pieces. Transfer to a bowl.
Finely chop the onion. Rinse briefly under cold running water, shake dry, and add.
Halve the serranos lengthwise. Remove seeds and ribs for milder heat. Chop finely and add.
Chop the cilantro and add.
Add the lime juice and salt. Stir together.
Adjust seasoning. Let rest 15-30 minutes before serving.
Notes
- Use the ripest tomatoes available. Roma tomatoes work when regular tomatoes lack flavor.
- Rinsing the onion removes the harsh sulfur compounds.
- Start with 1 serrano and taste before adding more.
- Best eaten the same day.
See Also
Cooked Salsa Verde
Roasted Salsa Verde
Chiltomate
