Recipe: Pico De Gallo
Like salsa verde, pico de gallo (literally, “rooster’s beak”) is one of the condiments that is found on almost every Mexican table almost every day. It goes onto tacos, grilled foods, and enchiladas, or anything else -you’d like to serve it with, such as our “charro” beans on page 221. The seasonings—onion, cilantro, jalapeño, and lime—can be adjusted to suit your taste. Some Mexican cooks add a drizzle of olive oil to this salsa for richness—you can too.
- 2 ripe medium tomatoes (about 12 ounces)
- 1⁄4 cup finely chopped white onion, or to taste
- 12 large fresh cilantro sprigs, thick stems removed, remaining stems and leaves finely chopped (about 1⁄4 cup)
- 1 medium jalapeño or 1 small serrano, finely chopped (about 11⁄2 tablespoons), or to taste
- 1 teaspoon salt, or to taste
- Juice of 1 lime, or to taste
- 1 teaspoon olive oil (optional)
Core the tomatoes and cut them in half. Gently squeeze out most of the seeds, and cut the tomatoes into 1/4 inch (no larger) dice. Toss the diced tomatoes, onion, cilantro, and jalapeño together in a mixing bowl. Add the salt and lime juice, then stir in the oil, if using. Let sit for a few minutes. The salsa can be made and kept at room temperature for up to 4 hours—no longer—before serving. Stir and taste again before serving.
Makes about two cups