Colombian pico de gallo with spicy chili
The classic Colombian recipe of Pico de Gallo with spicy chili from South America. The Mexican seasoning sauce Pico de Gallo is well known in many parts of South America and is served daily. This original recipe comes from my time in Colombia and is homemade in just a few minutes. Pico de Gallo goes perfectly with barbecue and fish dishes, but also as a salsa for potato dishes.
Equipment
- 1 Bowl small
Ingredients
- 2 Tomatoes
- 1 Lime
- ¼ bunch cilantro fresh
- ½ Onion red
- Chili ground or fresh
- Salt
Instructions
- Peel the tomato and chop the pulp into very small pieces.
- Add the chopped tomato flesh to the bowl.
- Finely dice the onion and add to the tomato in the bowl.
- Pluck the cilantro leaves from the stems and then finely chop the leaves.
- Add the chopped cilantro leaves to the bowl and squeeze the juice of the lime into the bowl.
- Season the ingredients in the bowl with a pinch of salt.
- If you like, add some ground chili or finely chopped fresh chili and stir the pico de gallo well.
- Now you can serve the pico de gallo immediately or cover it with plastic wrap and let it sit in the refrigerator for a few hours.
Notes
- As a substitute for the juice of the lime, you can also use the juice of half a lemon.
- The pico de gallo keeps covered in the refrigerator for a maximum of 4 days.
- The fresh pico de gallo can rest in the refrigerator for a few hours after preparation to achieve the full flavor.