Pico de gallo, also known as salsa fresca, is a versatile topping, dip or condiment. In Mexican cuisine, it’s made from chopped tomato, onion, coriander leaves, jalapeños or serranos, salt, and lime juice. With less liquid than many other salsas, it works well with tacos and fajitas, and will always be a favorite of mine with triangular deep-fried tortilla chips. Yum!
The recipe is best fresh, so make just as much as you need and as close to serving time as possible, as it loses its texture on standing and the pepper heat increases. The amounts indicated here are a mere reference, as you can add ingredients to your preference! It complements everything from tacos to grilled meat and cool vegetables.
For the Salsa Fresca
- 1/2 small white or red onion, finely chopped, rinsed and drained
- 2 tablespoons of lime juice
- 5 ripe plum tomatoes, seeded and finely diced
- 1/4 cup of chopped cilantro (leaves and tender stems)
- 2 jalapeño peppers (or 1 habanero pepper), seeded and minced
Combine all the ingredients in a medium-sized bowl. Taste as you add the salt to determine how much is good for you. Stir together well and serve immediately!