Originally posted October 05, 2016

Pico de Gallo (Raw Tomato Salsa)

Pico de Gallo (Raw Tomato Salsa) by MexFoodJournal


  • 2 Roma tomatoes
  • 1 white onion
  • 12 cilantro sprigs
  • 2 serrano chiles
  • 1 Mexican lime (see notes)
  • Sea salt to taste


Seed the tomatoes.
Seed the serrano chiles.
Remove the cilantro leaves and discard the stems.
Finely chop the tomatoes.
Finely chop the onion.
Mince the serrano chile.
Mince the cilantro leaves.
Add all of the ingredients to a mixing bowl.
Sprinkle with the juice of one lime.
Add sea salt to taste.
Gently mix until the ingredients are evenly dispersed.
Serve immediately.

15 minutes



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Adapted from

Mexican Food Journal
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