Pico de gallo
Salsa fresca: fresh chopped tomato, onion, green chilli, coriander and lime
Pico de gallo, also called salsa fresca or salsa mexicana, is the fresh, uncooked salsa that sits on every Mexican table: diced ripe tomato, white onion, serrano chilli and coriander, brightened with lime juice and salt. It is crunchy, juicy and clean-tasting, with just enough heat, and goes with tacos, quesadillas, eggs, beans, rice and tortilla chips. It is best within an hour of making. Chef's tip: add the salt just before serving; salt draws water out of the tomatoes and leaves the salsa sitting in a puddle.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/4 doneStep 1: Quarter 1 ⅛ lb ripe tomatoes and scoop out the watery seeds if they are very juicy, then cut into 5 mm dice. Even, small dice make the salsa easy to scoop.
4 minStep 2: Finely chop ½ white onion. Rinse it in a sieve under cold water and shake dry: this takes away the harsh bite and stops it overpowering the salsa.
2 minStep 3: Finely chop 2 serrano chillies (remove the seeds and veins for a milder salsa) and ⅔ oz fresh coriander, stems included; the stems have the most flavour.
3 minStep 4: Mix everything in a bowl with 1 lime. Just before serving, stir in ¾ tsp salt and taste; add more lime or chilli if needed.
1 min
Nutrition per serving
- Calories
- 20 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pico de gallo take?
- About 10 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of white onion?
- 2 shallots per onion.
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