A recipe from Gemo
Pico de Gallo Fresh Salsa
A simple Mexican fresh salsa made from hand-chopped ripe tomato, white onion, green chile, cilantro, lime, and salt. Serve it as a bright topping for tacos, quesadillas, grilled meat, beans, eggs, or tortilla chips.
Method
- 01
Dice the tomatoes into small, even pieces. If they are very juicy or soft, scoop out the watery seed pulp first; for the cleanest texture, toss the diced tomato with a pinch of the measured salt and let it drain in a sieve while you prepare the other ingredients.
⏱ 10 min
- 02
Finely chop the white onion, chile, and cilantro. For a milder salsa, remove the chile seeds and pale ribs before chopping; for more heat, keep them in or add a second chile.
- 03
Combine 500 g tomato, 1/2 chopped onion, 1 chopped chile, 1/2 bunch cilantro, juice of 1 lime, and the remaining salt in a bowl. Fold gently so the salsa stays chopped and fresh rather than crushed or saucy.
- 04
Taste and adjust with more salt, lime, or chile. Serve right away at room temperature, or chill briefly and bring it out a few minutes before serving so the tomato flavor is not muted.
Nutrition
