Pico de Gallo
Fresh pico de gallo with charred jalapeños, lime juice, and cilantro. Raw tomato salsa ready to serve four.
4piece
1piece
2piece
1clove
15g
2piece
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 1clove | — | — | |
| 5 | | 15g | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 1tsp | — | — |
Halve each tomato through the equator.
Plum tomatoes · 4 piece
Use a small spoon or your fingers to scrape out and discard the seeds and watery pulp from each tomato half.
Cut the deseeded tomato halves into small, even dice, roughly 5 mm across.
Tip the diced tomato into a large bowl.
Slice off the top and root of the onion and pull away the papery outer skin.
White onion · 1 pieceHalve the peeled onion through the root, then finely chop both halves into small pieces.
Add the finely chopped onion to the bowl with the tomato.
Halve the jalapeños lengthways.
Jalapeño chilli · 2 pieceScrape out the seeds and white membrane from each jalapeño half and discard them.
Finely chop the deseeded jalapeño halves into tiny pieces.
Add the finely chopped jalapeño to the bowl.
Crush the garlic clove with the flat of the knife to loosen the skin, then pull it away.
Garlic · 1 cloveMince the peeled garlic clove as finely as you can, rocking the knife over it repeatedly until it is almost a paste.
Scrape the minced garlic into the bowl.
Gather the coriander leaves and roughly chop them.
Coriander leaves · 15 gAdd the chopped coriander to the bowl.
Halve the limes and squeeze their juice through the juicer into a small bowl, discarding any pips.
Lime · 2 piece
Pour the lime juice over the ingredients in the large bowl.
Sprinkle the salt evenly over the bowl.
Salt · 1 tspStir everything together gently but thoroughly so the salt and lime juice coat all the ingredients evenly.
Leave the salsa to stand at room temperature for 10 minutes so the tomatoes release their juices and the flavours come together.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Halve each tomato through the equator.⏱ 30sResultHalved plum tomatoes |
| 2 | Halved plum tomatoesstep 1 | | Use a small spoon or your fingers to scrape out and discard the seeds and watery pulp from each tomato half.⏱ 30sResultDeseeded plum tomatoes |
| 3 | Deseeded plum tomatoesstep 2 | | Cut the deseeded tomato halves into small, even dice, roughly 5 mm across.⏱ 1 minResultFinely diced tomatoes |
| 4 | Finely diced tomatoesstep 3 | | Tip the diced tomato into a large bowl.⏱ 5sResultFinely diced tomatoes |
| 5 | 1 piece | | Slice off the top and root of the onion and pull away the papery outer skin.⏱ 20sResultPeeled onion |
| 6 | Peeled onionstep 5 | | Halve the peeled onion through the root, then finely chop both halves into small pieces.⏱ 1 minResultFinely chopped white onion |
| 7 | Finely chopped white onionstep 6 | | Add the finely chopped onion to the bowl with the tomato.⏱ 5sResultFinely diced tomatoes and finely chopped white onion |
| 8 | 2 piece | | Halve the jalapeños lengthways.⏱ 15sResultHalved jalapeño |
| 9 | Halved jalapeñostep 8 | | Scrape out the seeds and white membrane from each jalapeño half and discard them.⏱ 20sResultDeseeded jalapeño |
| 10 | Deseeded jalapeñostep 9 | | Finely chop the deseeded jalapeño halves into tiny pieces.⏱ 40sResultFinely chopped jalapeño |
| 11 | Finely chopped jalapeñostep 10 | | Add the finely chopped jalapeño to the bowl.⏱ 5sResultFinely diced tomatoes and finely chopped white onion and finely chopped jalapeño |
| 12 | 1 clove | | Crush the garlic clove with the flat of the knife to loosen the skin, then pull it away.⏱ 15sResultPeeled garlic clove |
| 13 | Peeled garlic clovestep 12 | | Mince the peeled garlic clove as finely as you can, rocking the knife over it repeatedly until it is almost a paste.⏱ 30sResultMinced garlic |
| 14 | Minced garlicstep 13 | | Scrape the minced garlic into the bowl.⏱ 5sResultFinely diced tomato mixture |
| 15 | 15 g | | Gather the coriander leaves and roughly chop them.⏱ 30sResultRoughly chopped coriander |
| 16 | Roughly chopped corianderstep 15 | | Add the chopped coriander to the bowl.⏱ 5sResultFinely diced tomato mixture |
| 17 | 2 piece | | Halve the limes and squeeze their juice through the juicer into a small bowl, discarding any pips.⏱ 30sResultFresh lime juice |
| 18 | Fresh lime juicestep 17 | | Pour the lime juice over the ingredients in the large bowl.⏱ 5sResultFinely diced tomato mixture |
| 19 | 1 tsp | | Sprinkle the salt evenly over the bowl.⏱ 10sResultFinely diced tomato mixture |
| 20 | — | | Stir everything together gently but thoroughly so the salt and lime juice coat all the ingredients evenly.⏱ 20sResultTossed pico de gallo |
| 21 | — | | Leave the salsa to stand at room temperature for 10 minutes so the tomatoes release their juices and the flavours come together.⏱ 10 minResultRested pico de gallo |
| Total Time | 19 min | ||
- Spoon the pico de gallo into a serving bowl and bring it to the table straight away.
| Nutrient | Per serving |
|---|---|
| 54kcal | |
| 1g | |
| 0.6g | |
| 10g | |
| 6g | |
| 3g | |
| 585mg |
Pico de Gallo
Fresh pico de gallo with charred jalapeños, lime juice, and cilantro. Raw tomato salsa ready to serve four.
What you’ll doYou will dice tomatoes, onion, and jalapeños after removing their seeds and pulp, then mince garlic and chop coriander. Combine everything in a bowl with lime juice and salt, stir gently, and let it rest for 10 minutes at room temperature so the flavours meld.
Ingredients
- Plum tomatoes4 piece
- White onion1 piece
- Jalapeño chilli2 piece
- Garlic1 clove
- Coriander leaves15 g
- Lime2 piece
- Salt1 tsp