Pico de Gallo: Fresh Tomato Salsa
- 3/4 pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups)
- 1/3 cup chopped cilantro
- 1/4 cup finely chopped white onion
- 1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste
- 1 tablespoon freshly squeezed lime juice, or more to taste
- 1/2 teaspoon fine salt, or 1 teaspoon kosher salt
Makes 2 cups
- Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.
- This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.
Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menuhe created for Epicurious. He recommends serving this salsa with hisCarnitas or Carne Adobada Tacos .
The Spanish name for this salsa means "rooster's beak," and originally referred to a salad of jicama, peanuts, oranges, and onions. But today, whether you're in Minneapolis or Mexico City, if you ask for pico de gallo, you'll get the familiar cilantro-flecked combination of chopped tomato, onion, and fresh chiles. This tart, crisp condiment (also known as salsa Mexicana) has become so common on Mexican tables that it seems like no coincidence that its colors match those of the national flag. Besides finding firm ripe tomatoes and seeding them, the key to this salsa is adding plenty of lime juice and salt, and not skimping on the chiles. Because without a burst of acidity and heat, you're just eating chopped tomatoes."
Adapted with permission from Truly Mexican by Roberto Santibañez with JJ Goode, (C) 2011 John Wiley & Sons, Inc.