Yield: 4 Servings

Adapted from Mexican Food Journal

Pico de Gallo is an uncooked salsa known as a salsa fresca, or “fresh salsa,” in Spanish. It is a delicious combination of plum (Roma) tomatoes, white onion, cilantro, Serrano peppers and a splash of lime juice. Pico de Gallo translates as “rooster’s beak?”

I made this with one jalapeño, but that isn’t enough.

• 4plum tomatoes (Roma tomatoes), seeded, chopped into ¼ inch pieces
• 1white onion (optional red onion), finely chopped
• 12fresh cilantro sprigs, leaves only, finely chopped
• 1-2Serrano chilies, seeded, minced
• 1TBS lime juice
• Sea salt to taste (½ to 1 tsp)

Assemble: Add all the ingredients in a mixing bowl.

Add sea salt to taste.

Sprinkle with the lime juice.

Gently mix until the ingredients are evenly dispersed.

Serve immediately.

Preparation notes

Pico de Gallo is best eaten fresh but will keep for a day or three in the refrigerator.

To freeze, place in a sieve and drain for a while, then freeze in covered plastic dish.

Presentation counts. It such a simple dish, so make sure that the ingredients are chopped evenly.

Choose the Mexican lime, also called the Key lime when making Pico de Gallo. It is the traditional lime for making Mexican food. Standard lime doesn’t add the same bright flavor. Purdue University has some in-depth information on the Mexican Lime which is quite interesting if you want to geek out on limes.

Substitutions:

You can substitute jalapeño peppers for the Serrano’s. The taste will be similar, but the salsa won’t be as hot.