Traditional pico de gallo from Colombia
Pico de Gallo seasoning sauce is served with a wide variety of dishes in much of South America. This Colombian recipe consists of few ingredients such as tomatoes, cilantro and onions and adds a fresh touch to any dish.
Equipment
- 1 Bowl
Ingredients
- 3 Tomatoes large
- 1 Onion white
- 1 Lemon
- ½ bunch Cilantro fresh
- Salt
- Pepper
- (Chili)
- (Salsa de Ajo Picante)
Instructions
- Cut the onion into fine cubes.
- Remove the stalk of the tomatoes and then cut the tomatoes into fine cubes. For pico de gallo only the pulp of the tomatoes is needed.
- Chop the fresh cilantro into small pieces.
- Mix the onions, tomatoes, cilantro and the juice of one lemon in a bowl.
- Season with salt and pepper.
- If you want your Pico de Gallo to be a little spicier you can add some chopped chilies or Salsa de Ajo Picante.
Notes
- Cut all ingredients evenly: make sure all ingredients are cut into small, even pieces so 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. Don't add too much, however, or it can become too acidic. Rather, slowly feel your way to the perfect amount and don't immediately squeeze all the lime juice into your salsa.
- Season it to taste: pico de gallo should have a balance of acidity, sweetness and salt.
- Let your pico de gallo sit for a bit: Give your homemade pico de gallo some time to combine flavors by letting it sit in the refrigerator for at least 30 minutes.