Pico de gallo has got to be one of the most popular salsas outside of Mexico. In Mexico, we also like to call it salsa Mexicana, since it has the colors of the Mexican flag: green, white, and red.This salsa is often used with grilled chicken and grilled or fried fish. Its ingredients are also commonly found in many seafood cocktail recipes. These days, some cooks customize this salsa by adding pineapple or mango, along with other peppers, like habanero.
You can prepare the ingredients ahead of time, storing them inthe refrigerator in separate containers. This salsa can be refrigerated for up to 3 days. The consistency won’t be the same as when it’s fresh, but it will be acceptable.
Excerpted with permission from The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico by Mely Martínez (Rock Point 2020). —Mely Martinez
large ripe tomato or 2 medium ripe tomatoes, finely chopped
large onion, finely chopped
serrano peppers or 1 jalapeño pepper, finely chopped
(13 grams) finely chopped fresh cilantro
Juice from 1/2 lime
Salt, to taste
Place the tomato, onion, and peppers in a medium bowl. Add the cilantro, lime juice, and salt, then gently mix until all the ingredients are coated with the lime juice. You can eat immediately or cover and refrigerate for 30 minutes before serving in order to enhance the flavors.