Pico de Gallo
By Groceree
Also known as Salsa Fresca · Salsa Bandera
Chopped, not blended: tomato, white onion, serrano and coriander, salted early and drained so it stays a salsa and not a soup.
Last updated
- Servings
- 6 servings
- Prep
- 15 min
- Total
- 25 min
Ingredients
tomatoes6
white onion1- serrano chillies2
coriander1 large handful
limes2
salt1 tsp
Instructions
- 01
Halve the and scoop out the seeds and watery centres. Dice the flesh small and even.
- 02
Toss the with half the in a sieve set over a bowl and leave for 10 minutes. A surprising amount of liquid comes out, and that is liquid your salsa will not be swimming in.
- 03
Finely dice the , rinse it under cold water for a few seconds and pat dry, which takes the raw burn off without losing the crunch.
- 04
Finely chop the (seeded for less heat) and the , and squeeze the . Mix the , , and with the lime juice.
- 05
Taste and add the rest of the as needed. Serve within 2 hours, while everything is still distinct.
Notes
- White onion, not red. Red is sweeter and bleeds pink into the tomato; white gives the clean bite the salsa is built on.
- Serrano over jalapeño if you can get it: hotter, grassier and thinner-walled, so it disappears into the mix.
- Never blend it. Blended, it becomes a thin table salsa, a different thing.
Nutrition per serving
- Calories
- 35 kcal
- Protein
- 1 g
- Carbs
- 7 g
- Fat
- 0 g
Estimated from the ingredients.
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