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
- kitchen knife
- 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
- 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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