Pico De Gallo Salsa

This simple fresh salsa is often called salsa fresca or salsa cruda.  It takes just a few minutes to make and can be used as a garnish for tacos and fajitas, or simply scoop it up with freshly fried tortilla chips.  Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈgaʎo]lit. ’rooster’s beak’) typically includes a little finely chopped jalapeno or serrano chilli for an added kick, but I’m a fan of hot sauces and so prefer to keep my fresh salsa on the milder side for balance.  If you’d like your pico de gallo to have a little kick, add the chilli as indicated below.

Pico De Gallo
Prep Time
5 mins
Total Time
10 mins
 
Course: Condiment, Side Dish, Snack
Cuisine: American, Mexican
Keyword: dip, dipping sauce, pico de gallo, salsa
Servings: 1 portion
Ingredients
  • 1 red onion finely chopped
  • 2 teaspoons fresh lime juice
  • 2 salad tomatoes finely chopped
  • 1 serrano or jalapeno chilli finely chopped (optional)
  • 1 small handful fresh coriander finely chopped
  • Pinch sea salt
Instructions
  1. In a bowl, add chopped red onion and fresh lime juice. Mix well and set aside for 5 minutes.

  2. Add the chopped tomatoes, chilli (if using), fresh coriander and sea salt. Mix well, cover and set aside in the fridge for 1 hour. Bring back to room temperature before serving with freshly fried tortilla chips.

Recipe Notes

This salsa tastes best the same day but will also keep well in the fridge for 2 days.


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