Pico de gallo – fresh tomato salsa Recipe
Pico de gallo is a fresh, chopped salsa made from tomatoes, onion, chili and cilantro that in Mexico appears on the table almost as often as salt and pepper. It’s used for tacos, eggs, grilled meat or simply as a dip for nachos. The taste is similar to a very fresh salad, but chopped so finely that you can spoon it on like a sauce.
To jedna z najbardziej podstawowych sals stołowych w Meksyku, często stawiana na stół obok tortilli jak u nas pieczywo. W wielu domach robi się ją „na oko”, dopasowując ilość chili i limonki do tego, co akurat ląduje w tacos.
Pico de gallo is the essence of the Mexican table – it sits next to tortillas and limes, ready to brighten absolutely any dish. The combination of juicy tomatoes, hot chili, crunchy onion and fresh cilantro creates an ultra-fresh, almost salad-like salsa that you spoon on like a sauce. Thanks to the simple ingredient list, every element is distinct, and the whole thing tastes like summer in a bowl.
Dlaczego ta wersja działa
- Drobne krojenie sprawia, że salsa dobrze trzyma się tortilli i łatwo nabiera się łyżką.
- Osuszanie kolendry i ograniczenie gniazd nasiennych zmniejsza ilość wody w misce.
- Krótki odpoczynek w temperaturze pokojowej łagodzi cebulę i łączy smaki.
Chef's tips
The key is very fine chopping – the smaller the pieces, the better the ingredients combine and the more “sauce-like” the salsa becomes. Use the ripest, firmest tomatoes you can; if they’re very watery, remove some of the seeds and juice, otherwise the pico de gallo will quickly become runny. Don’t skip the resting step – those 10–15 minutes on the counter really make a difference to the flavor.
How to serve
I most often put this salsa on the table for a home “taco night” – everyone spoons it into their tortilla with chicken, beans or vegetables. It also works great as a quick appetizer with beer or margaritas, served with nachos or crispy oven-baked pita. On hot days I like to serve it alongside scrambled or fried eggs instead of classic pan-fried tomatoes.
Na co uważać
- Zbyt grube kostki pomidora i cebuli sprawią, że salsa będzie wypadać z tacos.
- Łatwo przesolić – po 10 minutach odpoczynku smak soli i limonki staje się intensywniejszy.
Zamienniki
- Zamiast soku z limonki możesz użyć cytryny, dodając jej odrobinę mniej i próbując na bieżąco.
- Jeśli nie lubisz kolendry, połącz natkę pietruszki z odrobiną szczypiorku dla świeżego efektu.
- Świeże chili zastąp szczyptą płatków chili lub ostrej papryki, dosypując stopniowo.
Ingredients
- tomato ripe, firm - 4 piece
- white or red onion medium - 0.5 piece
- fresh chili pepper e.g. jalapeño; remove the seeds for a milder version - 1 piece
- fresh cilantro chopped - 1 handful
- lime juice freshly squeezed - 2 tablespoons
- salt to taste
Preparation
- Wash the tomatoes, remove the hard stems and cut into very small dice. If the tomatoes are very juicy, you can remove some of the seeds so the salsa isn’t too watery.
- Peel the onion and cut it into the smallest dice you can so its flavor is well distributed throughout the salsa.
- Slice the chili pepper lengthwise, remove the seeds (if you want a milder version) and chop finely.
- Rinse the cilantro, pat dry and chop it together with the more tender stems.
- In a bowl, mix the tomatoes, onion, chili and cilantro. Add the lime juice and a pinch of salt.
- Gently but thoroughly mix everything with a spoon. Taste and, if needed, add more salt or lime juice.
- Let the pico de gallo sit for 10–15 minutes at room temperature so the flavors meld. Serve immediately or slightly chilled.
Storage
Store any leftovers covered in the fridge and eat within 1 day – over time the tomatoes will soften and release more juice, so drain off excess liquid before serving again.
I make a double batch before football matches – before the second half starts, the bowl of pico de gallo is always empty. I also sometimes quickly toss some avocado into the leftover salsa and have instant “almost guacamole.”
