Recipes..Pico de Gallo (Authentic) yummy
This is an authentic recipe for Pico de Gallo from "Truly Mexican", a fabulous cookbook filled with authentic Mexican recipes. Use this recipe as a base and adjust to your taste - more or less spiciness, and even add olive oil if you want! This makes enough for 8 tacos (as a topping).
Course: Sides
Cuisine: Mexican
Servings: 2 1/2 cups
Author: Nagi | RecipeTin Eats
Ingredients
3 large tomatoes
1/3 cup cilantro/coriander leaves , roughly chopped
1/4 cup finely chopped white onion (Note 1)
1 1/2 tbsp finely chopped jalape�o or serrano chilli (adjust to taste)
1 - 2 tbsp lime juice (adjust to taste)
1/2 tsp salt (table salt) or 3/4 tsp kosher / sea salt flakes
Instructions
Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.
Course: Sides
Cuisine: Mexican
Author: Nagi | RecipeTin Eats
Baca Juga
3 large tomatoes
1/3 cup cilantro/coriander leaves , roughly chopped
1/4 cup finely chopped white onion (Note 1)
1 1/2 tbsp finely chopped jalape�o or serrano chilli (adjust to taste)
1/2 tsp salt (table salt) or 3/4 tsp kosher / sea salt flakes
Instructions
Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.
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