Pico de gallo is a kind of Mexican salsa made with tomato, red onion, sambal oelek, fresh coriander and lime juice.
Some people would use white onion or fresh jalapeño instead, but I rather like this version, every bit as fresh and wholesome.
Its name translates as "rooster's beak" in Spanish — there are plenty of theories about where that comes from, but nobody really knows for certain.
What sets it apart from a regular salsa: salsa is usually far looser, because it is made in a food processor, while pico de gallo is coarsely chopped, with far less liquid, and always raw — never cooked or grilled.
Serve it with crisp tortilla chips, or as a flavourful topping for tacos, chicken, beef, pork and seafood — it works just as well as an appetiser on slices of bread as it does on a Mexican poke bowl or an omelette.
Pico de Gallo
A raw, chunky Mexican salsa of tomato, red onion, coriander and lime.
Prep
15 min
Cook
aucune
Total time
15 min
Course: Snack
Cuisine: Mexican
Keyword: Pico de gallo
Calories:
Ingredients
Servings:
4
servings
Instructions
- In a bowl, mix all the ingredients together.
- Adjust the seasoning as needed.
- Keep chilled.
Nutrition (per serving)
Tips
- Chop by knife, never in a processor: the chunky cut is what makes pico de gallo what it is.
- Choose a firm, ripe tomato: too juicy and it drowns the mixture.
- It is better for half an hour in the fridge, while the lime perfumes the onion.
- Serve as an appetiser with corn chips, or as a topping for tacos, poke bowls or omelettes.