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Preparation time: 15 min
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Ingredients
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Method
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2 large tomatoes, finely diced
½ white onion, finely chopped
½ green jalapeño peppers or serrano (if you like extra kick), finely chopped
1 tsp salt
¼-½ lime, only juice
A handful of coriander or parsley, chopped
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Combine all ingredients in a bowl, and add salt and lime juice. Stir and adjust the seasoning. You can swap jalapeno peppers for green serrano for a really extra kick. Transfer Pico the Gallo to a serving dish and refrigerate for at least one hour, ideally a few hours. Serve with tacos, burritos or quesadillas.
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The recipe from Rick Stein's book "The Road to Mexico"
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I like using the Serrano pepper for a little different flavour, and use chopped green onions. This recipe is quite versatile; it can be more or less spicy.
Roma tomatoes have less juice and are great if you like a drier chunky salsa like I do. This is definitely summer salsa as tomatoes are rubbish at this time of the year. Anyway, it?s great for meat, fish, hamburgers and sandwiches.
I?m one of those folks that can?t eat cilantro so I use parsley. I didn?t use the jalapeno peppers as well because I am not a fan of spicy peppers. However, I substitute for sweet bell pepper and it was great!
Substitute for red onion and add more jalape?o. I have made this recipe over and over and over again. It truly is the best.
We have made this recipe several times and it is so delicious. Used 1 jalape?os as I love some heat.