Pico de Gallo
- Serves
- Makes 1.5 cups.
- Difficulty
Pico de Gallo, also known as Salsa Mexicana, is used as a table condiment to sprinkle on tacos, soup or beans or as a dip. The idea is to cut all the ingredients to roughly the same small dice and to have a balance of colour, green (chilli and coriander), white (onion) and red (tomato), just like the Mexican flag.
Additional details
- 1 1/2-2 large ripe tomatoes (de-seeded)
- 1/2 a large white onion (diced & rinsed)
- 1-2 Jalapenos
- A couple of sprigs of coriander minced (including stems)
- Juice of 1 lime (or to taste)
- 1/4 - 1/2 tsp salt (or to taste)
Additional details
- Core and de-seed the tomatoes, then with a sharp knife cut into a small dice. Peel the onion and dice about half of it into similar size pieces as the tomato, rinse under cold water in a sieve until the water runs clear, this will take the sting out of the beast.
- Choose your chilli, chop likewise along with the minced coriander. Place all into a bowl with the lime and salt. Stir and re-adjust seasoning.
- Let sit for 20 mins to flavour up, but then use as soon as possible, as if left too long (more than a couple of hours) will lose it's texture and be past it's best.