Pico de gallo
🌶️ The pico de gallo that completes my mexican trio I love pico de gallo. It’s just so damn good. A fresh raw salsa with big chunks of Roma tomatoes, generous cilantro, jalapeño that packs just the right heat, and lime that wakes everything up. This is the recipe that completes my essential Mexican trio with my homemade guacamole and my traditional mexican salsa. You’ve got all three on the table next to a bowl of corn chips, your guests are in a trance, your party is already won. 🧄 My signature twist: microplane-grated garlic What sets my version apart from all the classic recipes you see online is the addition of one garlic clove grated on a microplane. Garlic is good in everything, so I added some. The microplane allows the garlic to distribute evenly throughout the salsa without leaving big chunks that dominate each bite. It brings a subtle umami depth that elevates the pico de gallo above the classic tomato-onion-cilantro. Combined with my secret of draining the tomato juice beforehand and letting it rest 30 minutes in the fridge, you get a fresh salsa that doesn’t make water in the bottom of the bowl and tastes deeply. 🍅 Fresh salsa in 10 minutes, ultra flavorful pico de gallo is the fastest side dish to make and one of the most versatile that exists. 10 minutes of prep, 30 minutes in the fridge, and you have a condiment that elevates absolutely everything it touches. Serve it on grilled fish, on a beautiful BBQ meat cut, in tacos, fajitas, nachos, on scrambled eggs at breakfast or simply with corn chips as an appetizer. It’s mind-blowing how something so simple can transform an ordinary meal into a Mexican feast.
Ingredients
- 5 Roma tomatoes, diced (juice drained)
- 1/2 white onion, chopped
- 1 cup (250 ml) fresh cilantro packed, chopped
- 1/2 jalapeño, seeded and finely chopped
- 1 garlic clove, grated on microplane
- 1/4 tsp (1 ml) salt
- Juice of 1 lime
Instructions
- 1
--- Préparation ---
- 2
Cut the Roma tomatoes in half and drain the water that runs out. Collect the liquid that remains on the cutting board by gently shaking the tomatoes to extract it. Then cut the tomatoes into small dice.
- 3
In a bowl, combine the drained tomatoes, onion, cilantro, jalapeño, grated garlic, salt and lime juice. Mix gently.
- 4
Taste and adjust salt as needed.
- 5
Refrigerate for at least 30 minutes before serving to let the flavors develop.
Cook it from the original
This recipe comes from lecoupdegrace.ca. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lecoupdegrace.ca