Pico de Gallo
- 1 1/2 pounds yellow or red tomatoes, seeded and chopped
- 1 small onion, chopped
- 1/2 cup chopped fresh cilantro leaves
- 3 tablespoons fresh lime juice
- 2 serrano chiles*, seeded and minced
- Pinch kosher salt and fresh ground black pepper
DirectionsWatch how to make this recipe
Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.
Cook's Note: In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, onion and green chiles and is sometimes called "salsa mexicana" or "salsa bandera," because the colors in the salsa represent the Mexican flag.
*The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.
Recipe courtesy of Marcela Valladolid, 2009