Pico de Gallo
Tip:
Salsa can be refrigerated hours before an event, which often makes the flavors set and taste even better later on.
Pico de Gallo Salsa
by: Christina Pugh
Pico De Gallo Salsa
450g Roma tomatoes, diced (about 6 tomatoes)
150g white onion, diced (about 1/2 small-med onion)
1 healthy bunch cilantro
1 lime, for juicing
fine ground sea salt
Serve with: tortilla chips
Serves: 3-4 people for snacking/an appetizer
Prep time: 15 minutes
Dice tomatoes and the onion by creating a deep grid, then turning the vegetable on it’s side and slicing the length. Cut the sizes to your desired level of consistency.
Mix tomatoes and onion together in a bowl and let sit.
Use kitchen shears to cut the leaves off of the cilantro bunch. Try to avoid including any stems in your mixture. Once you have a handful-sized pile of leaves, roughly cut or chop to your desired consistency. Add cilantro to the mixture until the desired ratio* is achieved.
Squeeze the juice of half of the lime into the mixture. Sprinkle with sea salt; taste. Add more salt and lime juice to taste*.
Enjoy with tortilla chips, friends, and a cold margarita.
(*Leftover cilantro leaves and lime wedges are great taco toppings on their own; don’t throw away unless you’re not having tacos! And if you’re not having tacos, I don’t even know how to help you.)
Note: If you like spicy, add finely diced jalapeño, too!