Pico de gallo
Fresh, chunky pico de gallo with ripe Roma tomatoes, white onion, jalapeño, cilantro and lime. Ready in 10 minutes for chips, tacos and eggs.
- Prep
- 10 min
- Cook
- No cooking
- Serves
- 6
- Per serve
- 20 kcal
Ingredients
Method
Halve the tomatoes and scoop out the watery seeds with a teaspoon, then cut the flesh into 1/4-inch dice. Put them in a bowl.
Finely dice the onion. If it's very sharp, rinse it in a sieve under cold water and shake dry. Add to the bowl.
Finely mince the jalapeño and chop the cilantro, and add both.
Stir in the lime juice and salt. Taste and add more salt, lime or jalapeño until it's bright and balanced.
Serve right away, tipping off any liquid that pools in the bowl.
Tips
- Use firm, ripe Roma tomatoes and scoop out the seeds; that keeps the pico chunky and stops it from turning into soup.
- Cut everything the same small size so each scoop gets a bit of tomato, onion, chile and cilantro.
- Pico is best within a few hours. It keeps for a day in the fridge but releases liquid, so drain it and re-season before serving.
