Name: Pico de Gallo
Prep time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 350 g ripe plum tomatoes, finely diced; 60 g white onion, finely diced; 1 serrano chilli, finely chopped; 15 g fresh coriander, chopped; 20 ml fresh lime juice; 3 g fine salt

Pico de gallo depends on ripe tomatoes and a good knife. White onion, serrano, coriander, and lime season the tomato without hiding its freshness. Chop everything small enough to share a tortilla, then give the salsa a few minutes for the salt to draw out just enough juice.

Sauces and Dips

TypeCondiments

Prep15 minutes

Cook0 minutes

Rest10 minutes

Total25 minutes

YieldAbout 450 g

Servings6

ServingAbout 75 g

DifficultyEasy

CuisineMexican

Ingredients

Batch

Instructions

Mix the tomato, onion, serrano, and coriander in a bowlMix the tomato, onion, serrano, and coriander in a bowl. Include the tomato flesh and a little juice, but leave behind a large watery puddle on the board.
Add the lime juice and saltAdd the lime juice and salt. Fold gently and leave for 10 minutes.
Taste a spoonful with some tomato in it, adjust theTaste a spoonful with some tomato in it, adjust the seasoning, and serve with a slotted spoon if there is excess liquid.

Serving Ideas

Spoon into tacos, serve with quesadillas, or set beside tortilla chips.

Substitutions

Jalapeño gives a milder heat. Leave out the chilli seeds and white ribs to reduce the heat further.

Chef Tips

The flavour changes with the tomatoes. Add lime gradually if they are naturally acidic.

Storage

Refrigerate covered at 4°C or below and use within 2 days. It is best within a few hours of chopping.

Allergen Notes

No common major allergens in the listed ingredients.