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Pico de gallo

"Roosters beak", also better known as Pico de gallo is a Mexican salsa used in many Mexican dishes. Takes 10 minutes to make, recipe for 4 people.

Pico de gallo
10 minutes 4 people Side dishes
Pico de gallo

Ingredients

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  • 8 plum red tomatoes
  • 1 yellow onion
  • Freshly ground black pepper to taste
  • Pinch of salt
  • 2 limes
  • 2 jalapeños
  • Fresh cilantro (not pictured)
Pico de gallo ingredients
↑ click on the photo to enlarge

Kitchen equipment

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  • Chef's knife + cutting board
  • Large bowl


Preparation

10 minutes 4 people Side dishes

View the original recipe via:
https://ohmydish.com/recipe/pico-de-gallo


Fun little fact: pico de gallo translates to "roosters beak". This is because originally people ate it by pinching pieces between the thumb and forefinger. It's a widely known salsa, used alongside many dishes in the Mexican kitchen. 

Preparing pico de gallo -- 5 minutes

WASH and clean out the seeds from 8 plum tomatoes, then quarter them. If you're wondering what that looks like, be sure to check out the ingredients photo.

REMOVE the seeds from the jalapeños, and finely dice them. FINELY dice the yellow onion. Check out our page on how to dice onions like a pro here. 

Pico de gallo
Pico de gallo

Finishing up -- 5 minutes

COMBINE all of the diced ingredients in the large bowl. SQUEEZE out all of the juice from the two limes, pour it over the ingredients. MIX together and season with some freshly ground black pepper and a pinch of salt.

Add a bunch of chopped fresh cilantro to make it authentic! (we didn't!) REFRIGERATE until you're ready to serve it as a side dish. The longer it sits, the better the flavours will blend together.

You can refrigerate for up to 3 days when covered with cling film. Tip: GRAB some tortilla chips and serve this pico de gallo on movie night, enjoy!


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