0 0
Fresh Tomato Salsa – (Pico de gallo)

Share it on your social network:

Or you can just copy and share this url

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

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Fresh Tomato Salsa – (Pico de gallo)

Cuisine:

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

  • 30 Minutes
  • Easy

Ingredients

Directions

Share

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.

Chef

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
20120115-guacamole-variations-06 (1)
previous
Basic Guacamole Recipe
Braised-beef
next
Braised Beef
20120115-guacamole-variations-06 (1)
previous
Basic Guacamole Recipe
Braised-beef
next
Braised Beef

Add Your Comment