Pico de GalloSteven Raichlen
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.
Pico de Gallo
- 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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