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Pico de gallo

Name: Pico de gallo
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: MX
Ingredients: 500 g ripe tomatoes (such as plum or vine); 1 small white onion; 1–2 serrano chillies (or 1 jalapeño); 1 small bunch fresh coriander (cilantro); 1 lime, juiced; ½ tsp salt

Photo : remcoosculiflowers / Pixabay

15m

Prépa

Cuisson

Portions

Facile

Difficulté

Salsa mexicaine fraîche de tomates, oignon blanc, piment serrano, coriandre et citron vert.

#mexican#salsa#tomato#no-cook#fresh#tacos

Portions

Ingrédients

Nutrition

calories25

protein1g

carbs6g

fat0g

fiber2g

Par portion

Étapes

Chop the tomatoes

Cut the tomatoes in half and scoop out the watery seeds with a teaspoon. Dice the flesh into small, even cubes of about 1 cm.

Chop the onion and chilli

Finely chop the onion. Remove the seeds from the chillies if you want it milder, then chop them very finely.

Chop the coriander

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Mix and season

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Chop the tomatoes

Cut the tomatoes in half and scoop out the watery seeds with a teaspoon. Dice the flesh into small, even cubes of about 1 cm.

Chop the onion and chilli

Finely chop the onion. Remove the seeds from the chillies if you want it milder, then chop them very finely.

Chop the coriander

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Mix and season

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History & Culture

The Story Behind the Dish

📍 Jalisco and central Mexico📅 Traditional🍅 MX

Pico de gallo, also called salsa mexicana or salsa bandera, is the simplest and freshest of all Mexican salsas: raw ingredients chopped by hand, never blended or cooked.

It is on the table at taquerías across the country, spooned onto tacos, grilled meats, eggs and tostadas to add crunch and brightness.

⭐ Why It's Famous

Its red tomato, white onion and green chilli and coriander match the colours of the Mexican flag, which is why it's also called 'salsa bandera', flag salsa.

💡 Fun Fact

Pico de gallo means 'rooster's beak'. Nobody is sure why; one theory is that it was once eaten by pinching it between the thumb and finger, like a pecking beak.

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