The pico de gallo sauce is perfect to give a touch of color to the typical dishes of Mexican traditions. For example, it is excellent to accompany taco or tostadas (toasted bread). You can also serve it to dip tortilla chips in at aperitif time. Contrary to the bought sauce, the pico de gallo is fresh, therefore it requires the use of fresh tomatoes instead of canned.
Ingrediants
- 4-6 San Marzano tomatoes
- ¼ medium white onion
- 15 g of coriander
- 1 clove of garlic (optional)
- 2-4 jalapeño or serrano peppers
- Salt and Pepper To Taste.
- 1 lime
Steps
Part 1 of 2: Prepare the Ingredients
Step 1. Cut the tomatoes into small cubes and place them in a large bowl
The most suitable tomatoes to prepare the pico de gallo sauce are those of San Marzano. They are in fact tasty and pulpy, and they also contain less water than other types of tomatoes.
- Look for bright red San Marzano tomatoes that are firm to the touch. Don't use overripe ones, as they contain large amounts of liquid and will water down the sauce.
- If you can't find San Marzano tomatoes, dry-grown tomatoes are an equally good option.
- Cut the tomatoes into small cubes using a sharp knife.
Step 2. Cut the onion into cubes
Chop it finely using a sharp knife.
- In Mexican cuisine, white onion is usually used to prepare sauces, as it has a stronger taste than red or yellow onion. Its flavor creates a good balance with the tomatoes inside the pico de gallo.
- If you can only find red or yellow onions, you can still use them with peace of mind.
- Put the diced onion in a bowl and pour in the juice of half a lime. The acid of the lime slightly attenuates the strong taste of the onion.
Step 3. Chop the garlic
Finely chop the garlic clove using a sharp knife. Put it in the same bowl as the onion.
- If possible, you can also use a garlic press.
- Not all pico de gallo sauce recipes require this ingredient. If you don't like the taste of raw garlic, you can safely rule it out.
Step 4. Cut the cilantro
Remove the leaves from the stems and chop them finely.
Not everyone likes cilantro. However, since it's a key ingredient in making pico de gallo, be sure to use at least some of it. If you don't like it or are not used to using it, halve the dose indicated by the recipe and replace the other half of the cilantro with parsley
Step 5. Remove the seeds from the peppers and chop them
It is important to get rid of the seeds, as they can be very hot.
- You can use a minimum of 2 chillies and a maximum of 4, depending on the degree of spiciness.
- Remember that serrano is spicier than jalapeño.
Part 2 of 2: Mix the Ingredients
Step 1. Mix the cilantro, chillies and tomatoes
Then, stir in the garlic, onion, and lime juice. Gently mix all the ingredients together using a wooden spoon.
Step 2. Season to taste
Taste the pico de gallo and, if necessary, add salt, coriander or lime juice.
Step 3. Cover the bowl and place it in the refrigerator
If you leave the ingredients to rest for a few hours in a cool place, the taste of the pico de gallo will be much better.
- If possible, use the salsa to accompany a taco, toast, or tortilla chip on the day it's made.
- Pico de gallo can be stored in the refrigerator for up to 5 days using an airtight container.
