Tomato And Jalapeño Salsa (Pico De Gallo)
Here's how to make classic pico de gallo. This Mexican tomato and jalapeño is easy to prepare & perfect for nachos, burritos, quesadillas & lots more.
Servings: 6 People
Equipment
- Mixing Bowl
- Microplane/Grater
- Juicer
Ingredients
- 2 Beef Tomatoes (Or Large Plum Tomatoes)
- 1 Echalion Shallot
- 1 Garlic Clove
- 6 Pickled Jalapeño Slices
- 2 tbsp Olive Oil
- 1 tbsp Finely Chopped Coriander
- 1 Lime (Juiced)
Instructions
- Cut the tomatoes in quarters then use a sharp knife to cut out the seeds. Discard the seeds or save them to make stock!
- Finely dice the tomato flesh then place into a small mixing bowl.
- Next, peel the shallot & garlic clove. Finely dice the shallot, grate the garlic and finely chop the pickled jalapeño slices.
- Add the chopped veg into the bowl with the diced tomato then add in the olive oil, chopped coriander & lime juice. Season with salt & pepper then stir to combine. Leave to marinate for at least 15 minutes before serving. This improves the flavour of the salsa!
Notes
1. Storage - This salsa can be served straight away or stored in the fridge in an airtight container and is best eaten within 3 days.
2. Tomatoes - I used beef tomatoes for my salsa but other large tomatoes, like plum tomatoes will work too.
3. Spice Level - If you're not a fan of spice, feel free to leave the pickled jalapeños out of your salsa. Or alternatively, add in more if you'd like a bit more heat. The amount I added will give the salsa a mild level of spice.
4. Coriander Substitute - If you're not a fan of coriander, feel free to swap it out for fresh parsley, oregano or chives instead.