Pico de Gallo
Servings: 6
Calories: 20kcal
Ingredients
- 1 serrano pepper, finely minced (use jalapeño for a milder version or de-seed the pepper)
- 3/4 cup diced red onion (100g)
- 2 ½ tablespoons fresh lime juice, plus more to taste
- 3/4 teaspoon kosher salt, plus more to taste
- 12 ounces good-quality tomatoes, diced*
- 1 fat garlic clove, grated or crushed (optional)**
- 1/2 cup fresh cilantro, chopped
- Freshly cracked black pepper to taste
Instructions
- Combine the serrano pepper, onion, salt, and lime in a large bowl and allow to marinate for 10 minutes.
- Place the tomatoes in a colander or strainer and sprinkle with a pinch or two of salt. Let rest for 10 minutes, while the onion mixture is marinating. This is done to drain excess water from tomatoes and avoid a watery salsa.
- Add the tomatoes to the onion mixture, along with the garlic and cilantro. Mix to combine, then season to taste with salt and pepper. Toss again, and adjust seasonings accordingly, adding more salt or lime juice as needed. Allow to rest for 5-10 minutes to allow the flavors to meld.
Notes
* I used cherry tomatoes here, but good-quality whole tomatoes work well too. You can chop the tomatoes by hand or pulse a few times in a food processor.
** I don't think the salsa needs the garlic when combined with a bunch of other flavors and used in burritos or nachos, but if making this salsa on its own for serving with another recipe, I like to add the garlic.