Ingredients

Adjust Servings:

	680 g Tomato ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups)
	Kosher Salt
	1/2 Allium (Onion) Large white onion, finely diced (about 3/4 cup)
	2 Serrano Chili 1 to 2 serrano or jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
	1/2 cup Cilantro Finely chopped fresh cilantro leaves
	1 tablespoon Lime Juice (15ml) lime juice from 1 lime

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Fresh Tomato Salsa – (Pico de gallo)

Name: Fresh Tomato Salsa – (Pico de gallo)
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: Mexican,Universal
Ingredients: Tomato: 680 g; Kosher Salt; Allium (Onion): 1/2; Serrano Chili: 2; Cilantro: 1/2 cup; Lime Juice: 1 tablespoon

Cuisine:

Mexican

It’s a fresh, uncooked mixture of chopped tomatoes and onions, cilantro, fresh chiles, lime juice, and salt.

30 Minutes
Serves 8
Easy

Ingredients

680 g Tomato
ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups)
Kosher Salt
1/2 Allium (Onion)
Large white onion, finely diced (about 3/4 cup)
2 Serrano Chili
1 to 2 serrano or jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
1/2 cup Cilantro
Finely chopped fresh cilantro leaves
1 tablespoon Lime Juice
(15ml) lime juice from 1 lime

Directions

“Pico de gallo” translates to “rooster beak,” but what it refers to is the classic Mexican condiment made from fresh tomatoes, raw onion, chopped chilies, herbal cilantro, and vibrant lime juice. Pico de gallo keeps for up to three days in the refrigerator in a tightly sealed container.

Steps

1 Done	Season tomatoes with 1 teaspoon (4g) salt and toss to combine. Transfer to a fine-mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.
2 Done	Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.