A classic and delicious recipe for the iconic fresh salsa.
Fun fact:’pico de gallo’ translates to ‘rooster’s beak.’ Some say that this is because people we naturally peck at it with their fingers (like a chicken) or because the chili pepper traditionally used looks a bit like the beak of a very spicy rooster.
With less liquid and more tasty diced vegetables than the widely used store-bought salsa in a jar this fresh salsa is a tasty and easy to make topping for your fredags taco. Bursting with fresh flavor it is a great addition any taco.
Pico de Gallo salsa recipe.
Tip for scaling recipe up or down: you want roughly 3 parts fresh diced tomato for every 1 part of diced onion and 0.5 parts diced coriander.
600 g fresh ripe tomatoes – diced small
1 medium white onion – finely diced
1 or 2 fresh green chilies (preferably serrano, but the more widely available jalapeño or habanero are great alternatives) – very finely diced, and you can remove the seeds and inner membrane to make it less spicy.
50 g fresh coriander (cilantro) – finely chopped
- Add a half tablespoon of salt to the freshly diced tomatoes and give it a quick toss to mix. Strain in a sieve or colander for about 10-15 minutes (great time to chop up your other ingredients and figure out what you want to do with your chilis). Discard any drained liquid.
- Combine the drained tomatoes with your diced onion, coriander, chili. Take your lime and squeeze the juice on your salsa. Celebrate taco fredag by giving it a firm but considerate toss so everything is mixed well.
This will make about 1 liter of delicious fresh salsa. Open a cold CB and serve salsa as a topping with your favorite taco or as a fantastic dip for your tortilla chips.
Best served fresh, but will definitely keep in a closed container in your refrigerator for weekend (ok maximum for 3 days).