Pico de Gallo
Pico de Gallo is a fresh, uncooked Mexican salsa made primarily from chopped tomatoes, onions, cilantro, and lime juice. The dish features a vibrant, chunky texture with a balance of acidity and herbal aroma, showcasing the raw ingredients' natural flavors. It is typically served as a topping or dip with a visually colorful and appetizing appearance.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Lime squeezer
Ingredients
- 2 cups chopped tomatoes preferably ripe and firm
- 1/2 cup diced onion white or red onion
- 1/4 cup chopped cilantro fresh and lively
- 1 lime lime juice freshly squeezed
- 1 teaspoon salt to taste
Instructions
- Wash and dry the tomatoes, onion, and cilantro. Place the tomatoes on a cutting board and chop into small, uniform cubes, approximately 1/4 inch in size, until they are evenly diced and visually vibrant.
- Peel and dice the onion into small pieces, about the same size as the tomatoes, ensuring fine, clean cuts. Transfer the diced onion to the mixing bowl.
- Rinse the cilantro thoroughly under cold water, then finely chop the leaves, including tender stems if desired. Add the chopped cilantro to the bowl with the other ingredients.
- Cut the lime in half using a lime squeezer or by hand. Squeeze the juice directly over the chopped ingredients until you have about 2 tablespoons of lime juice, producing a bright, citrus aroma.
- Add salt to the mixture and gently stir all the ingredients together with a spoon until well combined and the flavors meld. The pico should appear juicy with a fresh, colorful look.
- Taste the mixture and adjust with additional salt or lime juice if needed. Serve immediately for maximum freshness or refrigerate covered for up to 1 hour before serving.
