Pico de gallo

Pico de gallo is a fresh Mexican salsa of tomatoes, onion, cilantro, lime and chilli – nothing is cooked, just chopped and mixed. NMSU’s Chile Pepper Institute features it with serrano peppers.

Ingredients (about 3 cups)

Following the University of Illinois recipe:

• 6 Roma tomatoes
• 1 medium onion
• 1 cup chopped cilantro
• 1 tablespoon lime juice
• ¼ teaspoon salt
• 1 green chilli – serrano per NMSU, or jalapeño

Method

1. Dice the tomatoes, onion and chilli (wear gloves for the chilli) and chop the cilantro.
2. Mix with the lime juice and salt.
3. Add the chilli and cilantro gradually and taste as you go – Mississippi State University advises adjusting them to taste.

Storage: refrigerate and use within 4 days (University of Illinois).

Mississippi State’s version is milder: for 4 cups of tomatoes, just half a jalapeño and 2 tablespoons of cilantro, but 3 tablespoons of lime juice.

Safety: wear gloves when cutting hot chillies and do not touch your face. If you do not wear gloves, wash your hands thoroughly with soap before touching your eyes.

Sources

1. NMSU Chile Pepper Institute: NuMex CaJohn’s Serrano – pico de gallo
2. University of Illinois Extension: Pico de gallo
3. Mississippi State University Extension: How to make pico de gallo
4. NCHFP: guidance on handling hot peppers