Mexican Salsa pico de gallo

Pico de gallo is a very typical Mexican sauce that is prepared raw and used for what in Mexico is called snack which is the pre-meal snacking. Usually placed in the center of the table to nibble nachos, guacamole to accompany or to toss into any dish, you can even add a soup just before taking it.

Ingredients

• 4 tomatoes
• 1 onion
• 1 cup chopped fresh cilantro
• 2 lemons
• Salt to adding taste


Preparation

We itch very fine onion and bathing her will in a bowl with the lemon juice and taking a little salt. The leave macerating for a little less indigestible (a raw onion, some people may find a little heavy, a good trick is to leave some time to burn with lemon).

Meanwhile, we will cut the tomatoes into small cubes and chopping cilantro also very fine.

If we are to add chili sauce, so cut them into tiny pieces (or large if we give choice to diners who want to eat cannot remove).

Finally, we will gather all the ingredients, mix well and taste to add salt if necessary.

This sauce can be prepared up to three hours before using, tomato juice and releasing will we be a little more liquid but always rich. If it is hot, it is advisable to keep it in the fridge until serving.


Comments Recipe

Pico de gallo is a very typical Mexican salsa, preparing raw and used for what in Mexico is called snack which is the pre-meal snacking. Usually placed in the center of the table to nibble nachos, guacamole to accompany or to toss into any dish, you can even add a soup just before taking it.

The original version of the pico de gallo sauce is spicy, although the extent depends on the taste of each person. The recipe presented here is not spicy, but to pique simply add green pepper (can use canned jalapenos if green chilies are not achieved) finely chopped. Normally a green jalapeno chili or two will be a good measure of spice to the amounts presented below, although it is advisable to keep trying until we get the point we want spicy.