ReceptnaptárPico de Gallo (Fresh Tomato Chili Salsa)
Pico de gallo is the fresh, raw salsa of the Mexican table: diced tomato, onion, cilantro, lime and chili. There is no cooking involved; only good ingredients matter. It is indispensable with tacos, nachos, roast meat or eggs.
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Ingredients
Method
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- Combine the tomatoes and onion in a bowl.
- Add the salt, pepper, chili, lime juice and garlic.
- Season with hot sauce to taste.
- Let it stand for 30 minutes so the flavors come together, then serve with tortilla chips, tacos or roast meat.
Source: Wikibooks – Cookbook – Cookbook:Pico de Gallo (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Use firm, ripe tomatoes and remove the seeds so it does not turn watery.
- It tastes best after 30 minutes of resting, when the flavors meld.
- Use freshly squeezed lime juice, not bottled.
Frequently asked questions
How long does it keep?
2 days in the fridge, after which it releases liquid.
What is the difference between salsa and pico de gallo?
Pico de gallo is raw and chunky; salsa can also be cooked or puréed.
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