RCI-SC.005.0134.002
Pico de Gallo
has two meanings in Mexican cuisine. The most familiar to North Americans is a fresh, tomato-based condiment. " This salsa is never cooked.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ripe Roma tomatoes4 largecored, seeded, and diced small
- 1/2 cup
- serrano chile1/2 mediumminced
- loosely packed1/2 cuproughly chopped cilantro leaves
- 1/2 tsp
- 1 tbsp
Method
1
Finely dice the ripe roma tomatoes into small, uniform pieces, removing excess seeds and inner pulp to prevent the salsa from becoming too watery.
5 minutes
2
Finely dice the white onion into pieces roughly the same size as the tomato, then rinse briefly under cold water to mellow any sharp bite.
3 minutes
3
Remove the stem from the serrano chile and finely mince it, keeping the seeds for more heat or discarding them for a milder flavor.
2 minutes
4
Mince the garlic clove as finely as possible, then roughly chop the fresh cilantro leaves and tender stems.
2 minutes
5
Combine the diced tomatoes, white onion, minced serrano, garlic, and cilantro together in a large mixing bowl.
1 minutes
6
Squeeze fresh lime juice over the mixture, then season with salt and freshly cracked black pepper to taste.
1 minutes
7
Gently toss all ingredients together until evenly combined, then taste and adjust seasoning, lime juice, or chile as needed.
2 minutes
8
Cover the bowl and refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
15 minutes