Mexican recipe
How to make Pico de gallo
Salsa mexicana
All of Mexico
A fresh, uncooked salsa of chopped tomato, white onion, green chilli, coriander (cilantro), lime juice and salt, served with tacos, eggs and grilled meat.
Ingredients
- 4 ripe plum tomatoes, finely chopped
- Half a white onion, finely chopped
- 1 or 2 green serrano chillies, finely chopped (fewer for a milder salsa)
- A handful of coriander (cilantro), chopped
- Juice of 1 lime
- Salt
Method
- Wash the tomatoes, chillies and coriander well, as they are eaten raw.
- Put the tomatoes, onion, chillies and coriander in a bowl.
- Add the lime juice and a good pinch of salt and mix well.
- Leave for 10 minutes so the flavours blend, then taste and adjust. Eat the same day.
Made it at home? Tick it off and it goes into your kitchen passport.
The name means 'rooster's beak'. Because it is red, white and green, it is also called salsa bandera, 'flag sauce'.
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