Pico de gallo, or salsa fresca (fresh salsa/sauce) is incredibly easy to make and adds so much flavour to so many things. I’ll happily snack on tortilla chips loaded with pico, but I always make a batch for fish tacos, top my Mexican Strata with heaping spoonfuls and it’s an integral part of my Tex Mex Salad. And if somehow, there are leftovers, I keep them in an airtight container in the fridge and the next morning make my favorite breakfast: scrambled cheesy eggs topped with a little sour cream and heaps of pico (you can throw that in a tortilla for a breakfast burrito too!).

I will not lie to you – I cannot handle a lot of spice, so I use just one-half of a jalapeno pepper, removing all of the seeds and ribs from the inside. If you like food spicy, just add more to suit your taste!!

Pico de Gallo

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Pico de gallo is easy to assemble and packs a big punch of flavor to anything you add it to. My favorite ways to eat it are scooped up with tortilla chips, topping fish tacos, Mexican strata, cheesy scrambled eggs or as part of a Tex Mex Salad.

Ingredients

• 1/2 small red onion, peeled and finely chopped (75 grams / 3 oz.)
• 2 garlic cloves, crushed
• 1/2 tsp. salt
• 1/2 jalapeno pepper, cored, seeded and finely chopped (15 grams / 1/2 oz.)
• 3 Tbsp. fresh lime juice
• 4 Roma tomatoes, cored and diced small (400 grams / 14 oz.)
• 1/4 cup finely chopped fresh cilanto (10 grams)
• 1 Tbsp. olive oil
  

Directions

1. In a large mixing bowl, stir the onion, garlic, salt, jalapeno and lime juice together. Let this sit while you chop the tomatoes and cilantro.
2. Add the tomato, cilantro and olive oil to the mixing bowl and stir everything together. Let it rest for about 10 minutes, then taste and adjust seasoning if necessary.
3. Enjoy right away or refrigerate in an air-tight container for serving later. Keeps for one to two days in the fridge (it won’t go bad, but the tomatoes will give off a lot of water and the flavours will dilute if kept too long.)