Pico de Gallo - Taco's Best Friend
A solid, no-fail recipe for pico de gallo. A raw tomato salsa with chilis, herbs, shallots and fresh lime juice that's ready to go for your next taco night.
Equipment
- Strainer
- Bowl
Ingredients
- 500 g tomatoes the best, ripe tomatoes you can find
- 1 tsp sea salt
- ½ medium shallot or white onion if you prefer
- 1 bunch parsley you can use coriander if you like
- 1 whole lime zest and juice
- 1 whole red chili or serrano chili, or green chili
- 1 tbsp olive oil
- 1 tsp fresh cracked black pepper
Instructions
- Core the tomatoes and cut into small pieces. Add the salt and cure over a strainer for about 10 minutes.
- Next, cut the shallot very finely and place in a bowl. Zest and juice the lime into the diced shallots.
- Cut the parsley finely and place in a big mixing bowl. Slice the chili finely or into a small dice like in the picture. If you like a lot of chili add it all, if you're not sure, start with half of the chili. You can always add more later.
- Add all the ingredients together and mix. Let it sit for 10 minutes so all the flavours come together. Check for seasoning. Serve with tacos or tortilla chips.
Notes
If there is still a lot of liquid at the bottom you can strain it again if you like. You can save this tomato water and add it to carnitas or any Mexican meat dish.