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Fluffy Buttermilk Pancakes
Source: Home cook
25 min4350 kcal
Vegetarian
Pico de Gallo (Fresh Tomato Salsa)
The uncooked 'rooster's beak' salsa: diced tomato, white onion, serrano, cilantro and lime, chopped fine and tossed together raw. Crunchy, fresh and bright, it goes on tacos, grilled meat, eggs and tortilla chips.
Source
Recipe by Mexican home kitchens · 🏺 Traditional
Mexican, fresh salsa — Pico de gallo ('rooster's beak'), also called salsa fresca or salsa mexicana, is a fresh, uncooked Mexican salsa of chopped tomato, white onion, serrano or jalapeño chilies, cilantro, lime juice and salt. Its red, white and green colours mirror the Mexican flag.
Watch it being made · 3 videos
⏱ 15 min🍽 6 servings🔥 30 kcal🇲🇽 Mexico🌶️
VeganVegetarianHalalDairy-freeGluten-free
Steps
Dice the tomatoes small and even, into pieces roughly the size of the diced onion so every spoonful is balanced. Tip them into a bowl.
💡 Keep the knife work even and fine. Pico de gallo has no cooking to blend the flavours, so the only thing making it a salsa rather than a chopped salad is that every piece is small enough to catch a bit of everything.
Add the onion, serrano and cilantro. Squeeze in the lime and add the salt.
Toss everything together and let it sit 10 minutes for the flavours to come together and the onion to soften slightly in the lime. Taste and adjust salt and lime before serving.
💡 Tips
- Salt draws water out of the tomatoes, so pico de gallo turns watery if it sits too long. Make it within an hour or two of eating, and drain off any pooled liquid before serving.
- The same technique makes a whole family of picos: swap the tomato for diced mango, pineapple or cucumber, keeping the onion, chili, lime and cilantro, for a fresh fruit salsa alongside grilled fish or tacos.
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