Pico de Gallo, also known as Salsa Fresca, is one of the best known Mexican recipe imports to the American food scene. It’s a versatile sauce that renders itself to a multitude of uses. It is a crisp and tart condiment which enlivens grilled meats, baked dishes and is a great sidekick to snacks. Indispensable in a summer party.
Find nice and firm tomatoes, add plenty of lime juice and cilantro. “Heat” it up with jalapenos. Additional ingredients vary. You call the shots. I prefer to serve the Pico de Gallo freshly made as tomatoes tend to gather a lot of liquid when done well in advance.
Servings: 2 cups
Preparation time: 15 minutes
Ingredients:
- 1 1/2 cups (300 g) firm, ripe tomatoes, seeded and diced
- 1/3 cup (9 g) fresh cilantro (coriander leaves), finely chopped
- 1/4 cup (35 g) red onion, finely chopped
- 1/4 cup (15 g) thinly sliced scallions
- 1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste
- 1 Tbsp freshly squeezed lime juice, or more to taste
Preparation:
Mix all the ingredients together in a bowl. Season to taste with additional jalapeno or serrano chile, lime juice, and salt. This salsa keeps in the refrigerator for up to one day.
