Pico de Gallo (Authentic)
This is an authentic recipe for Pico de Gallo from "Truly Mexican", a fabulous cookbook filled with authentic Mexican recipes. Use this recipe as a base and adjust to your taste - more or less spiciness, and even add olive oil if you want! This makes enough for 8 tacos (as a topping).
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
- 3 large tomatoes
- 1/3 cup cilantro/coriander leaves (, roughly chopped)
- 1/4 cup finely chopped white onion ((Note 1))
- 1 1/2 tbsp finely chopped jalapeño or serrano chilli ((adjust to taste))
- 1 - 2 tbsp lime juice ((adjust to taste))
- 1/2 tsp salt ((table salt) or 3/4 tsp kosher / sea salt flakes)
Steps
Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.
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