Pico de Gallo
15 min
total
4
people
44
calories per serving
Ingredients
4 people
- 400 gRound tomato (finely diced)
- 1 pcRed onion (minced)
- 1 pcHot chili pepper (finely chopped)
- 30 gFresh cilantro (chopped)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 1 pinchGray sea salt
Method
Firm diced tomatoes and crunchy onions swimming in a zesty, short juice. The fresh cilantro provides an immediate burst of brightness on the palate.
- 1
Cut the tomatoes into regular 5mm cubes. The juice should start to bead on the cutting board.
- 2
Finely mince the red onion and the chili. The pieces should be small enough to mix evenly without overpowering the tomato.
- 3
Roughly chop the cilantro leaves with a knife. We want to keep some texture and vibrant color.
- 4
Combine everything in a bowl. Squeeze the lime and add the salt. Mix so the salt draws out the juices from the vegetables to create the sauce.
Frequently asked questions
How do you get this dish right?
- Let it rest for 15 minutes in the fridge before serving; it's essential for the flavors to meld.
- If your tomatoes release a lot of water, don't discard it—that's where the flavor is concentrated.
How long does this dish keep?
Keep refrigerated for a maximum of 24 hours. Beyond that, the tomatoes lose their firmness.
4.1
29 reviews
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