Pico de Gallo

Pico de gallo is simple to make and easy to love. This recipe uses a variety of measurements (including weight and volume) to make consistent batches, as well as annotations and variations.

Course Pickle/Chutney/Salsa etc., Side Dish

Cuisine Mexican, North American

Keyword easy, fresh salsa, fresh tomato salsa, mexican fresh salsa, salsa, salsa fresca, vegan

Prep Time 20

Total Time 20

Servings servings

Calories 10kcal

Ingredients

450 g tomatoes (3 cups) seeded and finely diced
100 g white onion (1/2 cup) finely diced
1 medium serrano pepper (about 10 g) very finely diced
15 g cilantro (1/4 cup moderately packed) chopped
2 tbsp lime juice freshly squeezed
1/2 tsp salt or to taste

Instructions

Combine all of the ingredients and let stand for 5-10 minutes to allow the flavours to mix. If necessary, adjust the salt and lime juice to taste.
Serve alone with tortilla chips, or as a side to accompany Mexican dishes like tacos (honestly, you could put it on anything).

Notes

Roma tomatoes are ideal, but a meaty heirloom or beefsteak variety would work well too. Serrano peppers provide a distinctive flavour and mild but penetrating heat, but jalapenos will work well in their place. You can adjust the tomato, onion, or peppers to your personal preferences.

Nutrition