Pico de Gallo, pictured here used as a dressing atop shrimp tostadas, is a classic Mexican table salsa, rich with tomatoes, onions, cilantro, the nippiness of chiles and fresh lime juice. You may adjust the proportions of tomatoes and other ingredients to your liking, or leave the chiles out altogether for a mild salsa fresca, but ripe tomatoes are a must. Be generous with the lime juice to get a great burst of flavor. Use it in tacos, atop scrambled eggs, inside cheesy quesadillas…anywhere a piquant jolt helps bring the taste buds to life!
- 4 large Roma tomatoes, seeded and diced 1/4 -inch
- 1 small jalapeño or serrano chile, seeded and minced (optional)
- 1/2 cup finely diced white or red onion*
- 3 tablespoons chopped fresh cilantro leaves
- 2 tablespoons fresh lime juice, or more to taste
- ⅛ teaspoon sea salt, or to taste
*White onion is the traditional choice in Mexico.
Combine all ingredients and let stand 30 minutes before serving. This recipe makes about two cups of pico de gallo. Enjoy!