Pico de Gallo is a classic Mexican salsa. Flavours of chilli and lime with tomatoes and onion. It is the ideal accompaniment in a taco, burrito, or with any Mexican dish. The lime juice calms the onions and helps to balance the flavours.
Pico de Gallo
The trick to this dish is developing a wonderful balance between all the flavours. Pico de Gallo reaches its full potential when the tomatoes are well complimented by the other ingredients. However, the point at which that is achieved is entirely up to you. Some like more tomato, some prefer onion to power the dish.
Equipment
- kitchen knife
Ingredients
- 2 tomatoes, vine-ripened
- 1/2 White Onions, or red
- 1 Jalapeno chillies or green chillies
- 1/2 bunch coriander fresh
- 1 lime, for juice
Instructions
- Give the tomatoes, jalapeno, and cilantro a good rinse. Peel the onion and de-stem the tomatoes and jalapeno. Twist off and discard the bottom portions of the coriander stems, but keep the upper portion of the stems that hold the leaves together.
- Finely chop the 2 tomatoes, ½ onion, and jalapeno into small chunks. Finely dice the coriander. Start with only ½ of the jalapeno and then add more incrementally if you want more heat.
- Combine the tomato, onion, jalapeno and coriander in a mixing bowl. Add a ¼ teaspoon of salt and the juice of a single lime. Mix together well and taste for seasoning. Add additional salt and lime if necessary.
- Serve immediately or store in an airtight container in the fridge.
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