Pico de gallo, or salsa fresca, is a type of raw salsa commonly used in Mexican cuisine. It is made with five (seven if you count the salt and pepper) simple ingredients: chopped tomatoes, onion, peppers, salt, pepper, a generous squeeze of lime juice and coriander (or parsley if you’re not a fan of coriander) and it is really easy to make.
In my pico de gallo, I like to use hot peppers, such as jalapeño, and I do leave the seeds in – but you can, of course, leave the seeds out or opt-in for a milder pepper for a milder pico. I like mine spicy!
You can use this pico de gallo to top salads, burritos and tacos.
Pico de Gallo
- 300 g Roma tomatoes, chopped
- 1/2 onion, chopped
- 1 jalapeno pepper
- 1/2 cup fresh coriander or parsley, finely chopped
- 2 tbsp lime juice
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- In a large bowl, combine the tomatoes, onion, jalapeno, coriander and lime juice. Season with salt and pepper, taste and adjust the seasoning as required.
- Refrigerate for a couple of hours before serving.