Pico de gallo
2 servings
15 minutes
Pico de gallo is a traditional Mexican salsa known for its fresh and vibrant flavor. The name translates to 'rooster's beak,' possibly related to the finely chopped ingredients. This salad-salsa combines juicy tomatoes, spicy cilantro, hot jalapeño, and refreshing lime juice, creating a perfect balance of heat and acidity. The addition of avocado and sweet corn adds creaminess and a hint of sweetness to the dish. Pico de gallo is used as a dip for nachos, as a garnish for meat dishes, or simply as a light salad. Its freshness makes it an essential element of Mexican cuisine, perfect for summer evenings and friendly gatherings.
1
In a bowl, mix diced tomatoes without seeds, finely chopped onion, finely chopped cilantro, lime juice, vinegar, diced avocado, salt, and finely chopped jalapeños.
- Tomatoes: 340 g
- Red onion: 60 g
- Cilantro: 20 g
- Lime juice: 2 tablespoons
- Red wine vinegar: 2 teaspoons
- Avocado: 1 piece
- Salt: 0.5 teaspoon
- Jalapeno pepper: 2 pieces
2
Cut the kernels off the corn and mix with the salad. Mix well and serve immediately.
- Corn on the cob: 1 piece
