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Pico de Gallo

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Pico de Gallo

Pico de Gallo – we show you how to easily make the authentic Mexican salsa at home. The recipe with tomatoes, onions, garlic and coriander goes well with tacos, burgers and more.


2 beef tomatoes (2 pieces = approx. 500 g)

1 jalapeno

1 bunch of coriander

2 organic limes

1 white or red onion

1 clove of garlic

Sea salt


1. Wash and drain the tomatoes, jalapeno and coriander. Remove the stalk from the tomatoes, halve and dice. Halve the jalapeno, remove the seeds and chop finely. Pick off the coriander leaves and cut into fine strips.

2. Rinse the limes with hot water, pat dry, finely grate 1 teaspoon (applies to the basic recipe for 4 portions) of the peel and squeeze out the juice.  Peel the onion and garlic, halve the onion, dice it and finely grate the garlic.

3. Mix all the ingredients together, season with salt and leave to stand for at least 10 minutes. The salsa will keep in the fridge for about 1 day. Serve Pico de Gallo with tacos or nachos. Enjoy!

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