Pico de Gallo (Authentic)
User Reviews
5.0
33 reviews
Excellent
Pico de Gallo (Authentic)
Report
This is an authentic recipe for Pico de Gallo from "Truly Mexican", a fabulous cookbook filled with authentic Mexican recipes. Use this recipe as a base and adjust to your taste - more or less spiciness, and even add olive oil if you want! This makes enough for 8 tacos (as a topping).
Share:
Ingredients
- 3 large tomatoes
- 1/3 cup cilantro/coriander leaves , roughly chopped
- 1/4 cup finely chopped white onion (Note 1)
- 1 1/2 tbsp finely chopped jalapeno or serrano chilli (adjust to taste)
- 1 - 2 tbsp lime juice (adjust to taste)
- 1/2 tsp salt (table salt) or 3/4 tsp kosher / sea salt flakes
Instructions
- Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
- Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
- This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.
Notes
- This can be substituted with brown or red onion, eschallots/French shallots, or the white part of shallots / scallions.
- Use this recipe as a base and adjust to your taste, especially the lime juice, chilli/jalapeno and salt. Sometimes I add pepper and olive oil, especially if I serve this as a side salad which I often do.
- What to use Pico de Gallo for (Mexican dishes):- Topping/filling for tacos, burritos, enchiladas, taquitos, quesadillas, fajitas, nachos- As a side salad for any Mexican, Mediterranean or Middle Eastern dish- Top fried eggs or stuff in a folded omelette to make a Mexican breakfast!- For corn chips as an appetiser
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
Other Recipes
You'll Also Love
