Pico de Gallo
If you want to learn to make just one Mexican salsa, this should be the one: It’s easy, quick and foolproof, with no cooking required. The riper and more flavorful your tomatoes are, the more delicious your pico will be. If you only have pallid Roma (plum) tomatoes, you might want to adjust up the chiles, salt and/or cilantro, and perhaps add a squeeze of lime.
No need to remove the stems from the cilantro; we like to chop the larger stems very finely and the rest of the cilantro more roughly. Make this salsa at the last minute, for maximum freshness — particularly if the tomatoes are very ripe.
Makes about 1 1/2 cups.
Ingredients
2 medium ripe tomatoes (about 10 ounces), chopped
1/4 large white onion, chopped
1 serrano chile or jalapeño, stemmed and chopped fine (no need to remove seeds)
1/4 bunch cilantro, thicker stems chopped fine and leaves chopped a little more roughly
1/2 teaspoon salt
Instructions
Combine the tomatoes, onion, serrano or jalapeño and salt in a medium bowl. Taste and adjust seasoning. Serve soon after making, if possible.
Pico de Gallo
Ingredients
- 2 medium ripe tomatoes (about 10 ounces), chopped
- 1/4 large white onion, chopped
- 1 serrano chile or jalapeño, stemmed and chopped fine (no need to remove seeds)
- 1/4 bunch cilantro, thicker stems chopped fine and leaves chopped a little more roughly
- 1/2 teaspoon salt
Instructions
- Combine the tomatoes, onion, serrano or jalapeño and salt in a medium bowl. Taste and adjust seasoning. Serve soon after making, if possible.