Pico de Gallo

Name: Pico de Gallo
Yield: Makes About 1½ Cups
Cuisine: Mexico
Ingredients: 1 to 3 jalapeño peppers, seeded and finely diced (for a hotter salsa, leave the seeds in); ½ cup coarsely chopped fresh cilantro; 1 large or 2 medium-size luscious, red ripe tomatoes, diced; ½ medium-size sweet onion, finely diced; 1 large or 2 medium-size luscious, red ripe tomatoes, diced; 3 tablespoons fresh lime juice, or more to taste

Preparation info

Makes About
1½ Cups

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Literally translated as “rooster beak, ” pico de gallo is the most basic Mexican salsa, found in one version or another from Sonora to Chiapas. Perhaps the salsa takes its name from its pugnacious bite. Because there’s no cooking, this salsa lives or dies by the quality of the raw materials.

Ingredients

1 large or 2 medium-size luscious, red ripe tomatoes, diced
½ medium-size sweet onion, finely diced
1 to 3</

Americas
Mexico
Sauce
Side dish
Central America
Vegan
Spicy
Raw
Gluten-free

Method

Combine the tomato(es), onion, jalapeño(s), cilantro, and lime juice in a mixing bowl and gently stir to mix. Taste for seasoning, adding more lime juice as necessary. You can chop the ingredients ahead of time but the salsa tastes best mixed within 15 minutes or so of serving. The salsa will be quite moist.