Pico de Gallo

Raw diced tomato, onion, chile and lime — the one everybody already knows, still made with real chile.

Heat — Warm-Up Style — Raw

Also called salsa bandera for its red-white-green. No cooking, no blending — the knife work is the whole technique. Salt it right before serving or it turns watery.

Ingredients

Roma tomato 3, seeded and diced
White onion 1/2, diced
Chile serrano 2–3, diced, seeds left in
Cilantro a handful, chopped
Lime 2, juiced
Salt to taste

Guide

  1. Seed the tomatoes before dicing — less watery salsa.
  2. Dice the tomato, onion and chile to roughly the same size.
  3. Combine with the chopped cilantro, lime juice and salt.
  4. Taste and adjust lime and salt — it should taste brighter than feels natural, it mellows fast.

Substitutes

Roma tomato Swap half for ripe mango

or add a pinch of sugar if yours are out of season and bland

Chile serrano Jalapeño, one more than called for, seeds in

it runs milder