Pico de Gallo Fresh (Print Version)
Juicy tomatoes, onion, lime, jalapeño, and cilantro team up for a punchy Mexican salsa fresca.
# Ingredients:
→ Vegetables
01 -
1 jalapeño, minced and seeded if you like (it's optional)
02 -
Half a white onion, chopped up small (swap yellow or red if you'd rather, about 120 g)
03 -
3 or 4 Roma tomatoes, chopped up (that’s 450 g)
→ Herbs and Seasonings
04 -
Juice from one lime, freshly squeezed, about 30 ml
05 -
Pinch of black pepper, roughly 0.5 g or a fat pinch
06 -
Chopped cilantro, a big handful (about 15 g or half a cup)
07 -
Salt to your liking, about 3 g or half a teaspoon
# Steps:
01 -
Pop it in the fridge covered for later, or dish it out right now if you can’t wait. Stir again, tip off any extra juice if you want.
02 -
Splash in lime juice, sprinkle salt and black pepper, and stir everything gently. Try a spoonful and tweek the seasoning if it needs it.
03 -
In a good-sized bowl, add your tomatoes, onion, a bit of jalapeño if you’re feeling spicy, and cilantro. Mix it all up.
# Notes:
01 -
Best if eaten within 3 days. If the bowl gets watery, pour that off to keep things crisp.