Steven Raichlen's Barbecue! Bible

Pico de Gallo

Recipe from Steven Raichlen's The Barbecue! Bible

Photo by jeffreyw

This simple salsa is a constant on Mexico’s culinary landscape. The name changes from region to region (pico de gallo in the north; salsa mexicana in the south), but the basic elements—tomatoes, crisp white onions, and fiery green and red peppers so luscious that eating them is almost carnal—remain the same.

  • Yield: Makes 2 cups

  • 2 ripe medium-size tomatoes
  • 1 medium-size or 1⁄2 large white onion
  • 2 to 8 serrano or jalapeño peppers
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice, or more if needed
  • 1/2 teaspoon salt, or more if needed

Step 1: Cut the tomatoes, onion, and peppers into 1/4-inch dice. (You can soften the bite of the peppers by scraping out the veins and seeds.) Place the tomatoes, onion, and peppers in a serving bowl.

Step 2: Add the cilantro, lime juice, and salt and toss to mix. Taste for seasoning, adding more lime juice and/or salt as necessary.

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