Original Pico de Gallo from Mexico
Enjoy a fresh, homemade pico de gallo full of flavor! With just a few ingredients such as ripe tomatoes, onions, jalapeños, coriander and lime juice, you can conjure up a Mexican salsa that tastes much better than any store-bought one. Perfect as a dip or topping for your favorite dishes!
Ingredients
- 6 Roma tomatoes ripe, firm
- 1 Onion white
- 2-3 Jalapeño chilies
- 1 bunch cilantro
- 2 Limes
- 1 tbsp Salt Sea salt
Instructions
Preparing the ingredients
- Wash the tomatoes, remove the seeds and cut into small cubes.
- Finely dice the white onion.
- Deseed and finely chop the jalapeños.
- Pluck the coriander leaves from the stalk and chop finely.
- Halve the limes.
Mixing
- Mix all the diced ingredients together in a bowl.
- Squeeze the limes into the ingredients in the bowl.
- Add salt and stir.
Resting time
- Cover the mixture and leave to rest in the fridge for at least 30 minutes, ideally 4 hours, to allow the flavors to develop.
Season to taste
- Taste before serving and add more salt or lime juice if necessary.
Notes
- Cut all ingredients evenly: Make sure that all ingredients are cut into small, even pieces so that they mix well and have a consistent texture.
- Use the right amount of lime juice: Lime juice is an important ingredient in pico de gallo, adding acidity to the salsa and enhancing the flavors. However, do not add too much as it can become too acidic. It's better to approach the perfect amount slowly and not squeeze all the lime juice into your salsa straight away.
- Season to taste: pico de gallo should have a good balance of acidity, sweetness and salt.
Leave your pico de gallo to infuse: Give your homemade pico de gallo some time to marry the flavors by letting it sit in the fridge for at least 30 minutes. - You can find more useful tips and information further down in the article.