Pico de Gallo (Authentic)
User Reviews
5
Pico de Gallo (Authentic)
Description
This authentic Pico de Gallo is a simple fresh salsa that starts with large tomatoes whose seeds and watery centers are removed to keep the salsa from becoming too watery. The tomatoes are diced and mixed with finely chopped white onion, fresh cilantro, and jalapeño chili, which provides varying heat depending on the amount used.
Lime juice adds a fresh acidity to brighten the salsa, while salt balances and enhances the overall flavor. After mixing, letting the salsa rest for 5 to 20 minutes helps marry the flavors before serving.
Pico de Gallo is a versatile condiment traditionally served with Mexican foods like tacos, burritos, enchiladas, quesadillas, and nachos. It can also be used as a fresh side salad, spooned over eggs for breakfast, or served with corn chips as an appetizer.
The recipe can be made ahead by leaving out lime juice and salt during refrigeration to prevent excess liquid from forming. Just drain before serving and add lime juice and salt then.
Ingredients
- 3 tomato large
- 1/3 cup cilantro roughly chopped, or coriander leaves
- 1/4 cup onion Note 1, finely chopped; white onion
- 1 1/2 tbsp jalapeno chili adjust to taste, or serrano chili; finely chopped
- 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
- Substitute the white onion with brown or red onion, shallots, or scallions as preferred.
- Adjust lime juice, chili, and salt to suit your taste for heat and acidity.
- Add black pepper or olive oil if serving as a side salad.
- Pico de Gallo pairs well as a topping for Mexican dishes or as a fresh side salad.
- Prepare ahead by omitting lime juice and salt, refrigerate, then add before serving to prevent excess liquid.
User Reviews
Overall Rating
5
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