Pico de gallo, or salsa fresca (fresh salsa/sauce) is incredibly easy to make and adds so much flavour to so many things. I’ll happily snack on tortilla chips loaded with pico, but I always make a batch for fish tacos, top my Mexican Strata with heaping spoonfuls and it’s an integral part of my Tex Mex Salad. And if somehow, there are leftovers, I keep them in an airtight container in the fridge and the next morning make my favorite breakfast: scrambled cheesy eggs topped with a little sour cream and heaps of pico (you can throw that in a tortilla for a breakfast burrito too!).
I will not lie to you – I cannot handle a lot of spice, so I use just one-half of a jalapeno pepper, removing all of the seeds and ribs from the inside. If you like food spicy, just add more to suit your taste!!
Pico de Gallo
- 1/2 small red onion, peeled and finely chopped (75 grams / 3 oz.)
- 2 garlic cloves, crushed
- 1/2 tsp. salt
- 1/2 jalapeno pepper, cored, seeded and finely chopped (15 grams / 1/2 oz.)
- 3 Tbsp. fresh lime juice
- 4 Roma tomatoes, cored and diced small (400 grams / 14 oz.)
- 1/4 cup finely chopped fresh cilanto (10 grams)
- 1 Tbsp. olive oil
- In a large mixing bowl, stir the onion, garlic, salt, jalapeno and lime juice together. Let this sit while you chop the tomatoes and cilantro.
- Add the tomato, cilantro and olive oil to the mixing bowl and stir everything together. Let it rest for about 10 minutes, then taste and adjust seasoning if necessary.
- Enjoy right away or refrigerate in an air-tight container for serving later. Keeps for one to two days in the fridge (it won’t go bad, but the tomatoes will give off a lot of water and the flavours will dilute if kept too long.)