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Pico de gallo – fresh Mexican salsa recipe | NordMad
Snack

Pico de gallo – fresh Mexican salsa recipe | NordMad

Fresh and crunchy pico de gallo with ripe tomatoes, onion, cilantro and lime. The classic Mexican salsa cruda that pairs with everything from tacos to grilled meats.

TraditionalEverydayGatheringSummerSnackSide Dish
Shopping List
Rate:
15 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Pico de gallo

    • 4 stk ripe tomatoes, deseeded and diced
    • 0.5 stk red onion, finely diced
    • 1 stk jalapeño, seeded and finely diced
    • 3 tbsp fresh cilantro, roughly chopped
    • 2 tbsp fresh lime juice
    • ½ tsp salt

Instructions

  1. 1

    Dice the vegetables

    1. Halve the tomatoes, remove the seeds and cut into small, even dice.
    2. Finely dice the red onion, jalapeño and roughly chop the cilantro.
    10 min
    KnifeCutting Board
  2. 2

    Mix and season

    1. Combine all ingredients in a bowl. Add lime juice and salt.
    2. Let the salsa rest for 10-15 minutes at room temperature for the best flavour.
    5 min
    Bowl

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Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge. Drain excess liquid before serving.

Tips

Preparation

  • • Use the best tomatoes you can find — the fresh flavour is the foundation.

Cooking

  • • No cooking required — it's a raw salsa.

Serving

  • • Serve at room temperature for best flavour. Goes with tacos, nachos, grilled meats and eggs.

Author

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Nordmad

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Author

N

Nordmad