This is an authentic recipe for Pico de Gallo from "Truly Mexican", a fabulous cookbook filled with authentic Mexican recipes. Use this recipe as a base and adjust to your taste - more or less spiciness, and even add olive oil if you want! This makes enough for 8 tacos (as a topping).
Servings: 21/2 cups
Author: Nagi | RecipeTin Eats
1/3cupcilantro/coriander leaves, roughly chopped
1/4cupfinely chopped white onion(Note 1)
1 1/2tbspfinely chopped jalapeño or serrano chilli(adjust to taste)
1 - 2tbsplime juice(adjust to taste)
1/2tspsalt(table salt) or 3/4 tsp kosher / sea salt flakes
Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.
1. This can be substituted with brown or red onion, eschallots/French shallots, or the white part of shallots / scallions.2. Use this recipe as a base and adjust to your taste, especially the lime juice, chilli/jalapeno and salt. Sometimes I add pepper and olive oil, especially if I serve this as a side salad which I often do.3. What to use Pico de Gallo for (Mexican dishes): - Topping/filling for tacos, burritos, enchiladas, taquitos, quesadillas, fajitas, nachos - As a side salad for any Mexican, Mediterranean or Middle Eastern dish - Top fried eggs or stuff in a folded omelette to make a Mexican breakfast! - For corn chips as an appetiser