Cook and Scale
Pico de Gallo
4 servings · 10 min total
Crisp diced tomato, onion, chilli, and cilantro tossed with lime. The bright, fresh salsa that lifts any Mexican plate.
Ingredients
- 5 tomato, seeded and diced
- ½ red onion, finely chopped
- 1 fresh chilli, finely chopped
- 4 tbsp fresh cilantro, chopped
- 1 lime, juiced
- salt to taste
Method
- 1.
Dice tomatoes and onion — Dice the tomatoes and finely chop the onion, discarding excess tomato juice so the salsa stays fresh, not watery.
- 2.
Combine and season the salsa — Combine the tomatoes, onion, chilli, and cilantro in a bowl. Add the lime juice and salt, then toss.
- 3.
Rest before serving — Let the pico rest for 10 minutes so the flavors marry, then serve with chips, tacos, or grilled meats.