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How to Make Pico de Gallo

This "beak of the rooster" salsa is great because you can make it as hot or as mild as you like. Serves a small get-together.

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    Difficulty:
    Easy

    Instructions

    Things You'll Need

    • 1/2 medium onions - peeled
    • 1 tsp. salt
    • 1 tbsp. lime juice (about 1-2 limes) or apple cider vinegar
    • 12 sprigs cilantro
    • 6 lg. very ripe plum tomatoes
    • freshly cracked black pepper (optional)
    • 3 serrano chiles (more or less depending on preference)
    • Freshly Cracked Black Pepper (optional)
      • 1

        Dice the onion and rinse in a strainer under warm water.

      • 2

        Cut the tomatoes in half crosswise and squeeze out the seeds. Dice the tomatoes and place in a large bowl with the salt.

      • 3

        Cut the stems off the serrano chiles, then slice into very thin rings. Add to the tomatoes.

      • 4

        Add the onion to the bowl of tomatoes and chiles. Roughly chop the cilantro sprigs and add to the bowl.

      • 5

        Add the lime juice or vinegar and optional pepper and stir well. Let sit for at least 30 minutes to let the flavors mingle.

      • 6

        Taste for seasoning and add more salt or lime juice if you like.

    Tips & Warnings

    • Using the freshest ingredients possible is the key to great pico de gallo.

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    Comments

    • Aug 08, 2006
      This recipe calls for lime juice, but you should use fresh limes. Not too much, though.

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