Pico de gallo is a fresh sauce or salsa that comes from Mexico. It can also be called salsa fresca or salsa mexicana. It is typically made with chopped tomatoes, onions, and jalapenos or serranos. Sometimes it contains lime juice or cider vinegar, cilantro, cucumber, radish, or fresh fruit like mango. This version comes from Pati Jinich of Pati’s Mexican Table on PBS.
Pico de Gallo
- 1 lb tomato, cored seeded and chopped (about 3 cups)
- 1/2 cup white onion, finely chopped
- 1 jalapeno peppers or 1 serrano chili, finely chopped (more to taste, seeding is optional)
- 1/2 cup fresh cilantro, rinsed drained lower part of the stems removed roughly chopped
- 2 -3 tablespoons fresh lime juice (to taste)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt or 1 teaspoon sea salt (to taste)
Place everything in a bowl, toss well and serve.
This salsa can be prepared up to 12 hours in advance; just cover and refrigerate.