A Mexican salsa, pico de gallo is made with chopped tomato, onion, chili, cilantro, salt and lime juice. Enjoy it with meat, poultry or seafood.
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Pico de Gallo

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Connie Veneracion

Ingredients

  • 4 ripe tomatoes
  • 1 large onion
  • 1 habanero chili
  • 2 tablespoons cilantro (leaves only)
  • 2 limes (we used Kaffir lime)
  • salt to taste

Instructions

  • Cut the tomatoes into halves. Scoop out and discard the pulp and seeds. Cut the flesh into 1/4-inch cubes.
  • Peel the onion and chop into pieces roughly the same size as the tomatoes. Optionally, dump into a bowl of iced water for 10 minutes to remove the sharpness then drain well.
  • Split the habanero lengthwise. For less heat in your pico de gallo, scoop out and discard the seeds before chopping the habanero finely.
  • Finely chop the cilantro leaves.
  • Place the prepared tomatoes, onion, habanero and cilantro in a bowl, and toss lightly.
  • Zest the limes and add as much or as little to the vegetables.
  • Cut the limes and squeeze the juice of one lime directly over the vegetables.
  • Sprinkle in salt.
  • Toss the pico de gallo and taste. Taste, add more salt and / or lime juice and toss until you get the balance of flavor that you prefer.