Pico de Gallo Salsa

Recipe for a Mexican Pico de Gallo salsa

This salsa is a classic of Mexican cuisine and is suitable as a dip for nachos or as an accompaniment to tortillas and tacos. The name "Pico de Gallo" means rooster beak, and presumably refers both to the beautiful red colour of the salsa due to the tomatoes, and the "pecking" spiciness.

Ingredients for 4 people

4 firm ripe tomatoes
1 medium-sized red onion
20 g coriander
1 fresh chili (e.g. Jalapeño)
1 fresh chili (e.g. Serrano)
1 Lime
1 untreated lemon
Salt

Preparation:

Wash the tomatoes, remove the seeds and the stems, and chop the fruit into small pieces. Peel and finely dice the onions. Wash the coriander, pat it dry and chop the leaves finely. Wash the chilies, remove the seeds and stalks, and chop finely. Half the lime and squeeze out the juice, rinse the lemon in hot water and grate the zest.

Mix all the ingredients together in a bowl, season with salt, cover it over and leave in the fridge for 1 hour.

Put the salsa in a serving bowl and enjoy it with tortillas or tacos. It tastes just as good on toasted wholemeal bread, as a dip with raw vegetables, or with cold meat platters.

The salsa tastes especially good fresh, but can also be kept for several days in the fridge without problems. You can adapt the salsa through adding other ingredients such as avocado.