Pico de Gallo – Traditional Mexican Tomato Salsa
Always served fresh, you can easily adjust the recipe to your desired heat level.
Servings 8 people
Calories 10kcal
Ingredients
- 4-5 plum or Roma tomatoes (chopped in cubes, about 3 cups)
- ½ white onion (finely chopped, about 1 cup)
- 1 medium jalapeno or serrano pepper (finely chopped, leave seeds in for spicy, remove for mild)
- ½ cup cilantro (fresh coriander, finely chopped)
- 3 tbsp lime juice (1 small lime)
- ½ tsp sea salt (or to taste)
Instructions
- In a mixing bowl, combine the onion, pepper, lime and salt. Allow to marinate as you clean and chop the tomatoes.
- Stir in the tomatoes and cilantro
- Transfer to a serving dish a serve with nacho chips and limes
Notes
Serrano peppers are hotter than jalapenos and are typically used in the parts of Mexico where they are grown, especially Jalisco and Nayarit. The trick to a less watery salsa is to use only the meaty flesh of the tomatoes and remove the inner section containing the seeds. To do this, slice the Roma tomatoes in half, lengthwise, then scoop out the runny liquid and seeds from the middle, leaving just the meatier part of the tomato. Lightly press the halves flat, skin side down, on your cutting board, and finely dice them with a sharp chef’s knife.