Pico de Gallo — Downshiftology
Official original-creator YouTube video covering the same dish. No copying or rehosting of video or thumbnail files.
Official cooking video · Downshiftology · YOUTUBEFresh Mexican Roma-Tomato Pico de Gallo
Six servings of no-cook fresh chunky salsa with Roma tomatoes, onion, cilantro, serrano or jalapeño, lime and salt.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Wash tomatoes, chili, lime and cilantro under running water and prepare a clean cutting board and knife.
- 02
Remove seeds and watery centers from the four tomatoes, dice to about 7mm and add to a bowl.
- 03
Finely dice 2/3 cup white onion and one bunch cilantro; mince the chili and add it all to the bowl, removing chili seeds for less heat.
- 04
Squeeze in juice from one lime and add 1/2 tsp salt; toss evenly.
- 05
Serve at once or cover and refrigerate for 15 minutes to meld flavors; refrigerate leftovers promptly and use within two days for this recipe.
Before you cook
The six base ingredients do not deliberately include major US allergens; check labels on any chips served. Since this is served raw, wash produce, use clean utensils, never leave cut salsa unrefrigerated for more than two hours, keep at 4°C or colder and use within two days as a conservative rule. Lime juice does not sterilize it.
Image & source credits
These illustrations stand in for food photos.
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