Mexican Sauce “Pico de Gallo” Recipe
Pico de Gallo sauce is a traditional Mexican cold sauce, sometimes called simply Salsa (which means sauce in Spanish). Pico de Gallo is served separately – as an appetizer or salad, as well as as a side dish to such wonderful Mexican dishes as fajitos, tacos, etc. Pico de Gallo translates as the beak of a rooster, and indeed – this sauce has a fresh, rather intense, piquant taste – an indispensable seasoning for lovers of spicy, although you can make it not so spicy – if desired. Also traditionally – in Mexican dishes, this sauce is served in combination with sour cream and black bean pasta, which neutralize the sharpness of the sauce and make the “arrival” of sharpness in the mouth – gradual.
Servings
6
Cook Time
15minutes
Servings
6
Cook Time
15minutes
Ingredients
  • 3pieces Tomatoestomato cream or any other fleshy variety
  • 1piece Red onion
  • 2teaspoons Sugar
  • 1teaspoon Salt
  • 1tablespoon Lime juice
  • 2pieces Red hot pepperoptionally, you can take the peppers of various degrees ostrosti, from Chile pepper, censkogo pepper, jalopeno to very spicy, habanero
  • 3tablespoons Olive oil
  • 2cloves Garlic
Instructions
  1. Cut the red onion into 5 mm thick cubes. To do this, cut the onion in half lengthwise – from the tip to the roots, make incisions (not to the end) parallel to the flat side, then put it on the flat side and make vertical incisions (not to the end) with an interval of 5 mm. Then cut across the vertical incisions and get cubes.
  2. Put the red onion in a bowl. Add salt, sugar and lime juice. Stir and let it brew. Salt and sugar will pull the juice out of the onion and compensate for the bitterness
  3. Finely chop the garlic and add it to the onion.
  4. Make transverse incisions on the tomatoes to remove the skin.
  5. Put it in boiling water for 1-2 minutes (so that the tomatoes do not boil).
  6. After that, immediately dip in very cold water for 1-2 minutes, remove and peel.
  7. Remove the stalks from the tomatoes and cut them into cubes 5 mm thick. To do this, first cut the tomatoes into plates of 5 mm, then cut the plates into cubes of 5 mm, and the cubes, in turn, cut into cubes. It is very important not to make the cubes too large – 5 mm is an excellent size.
  8. Finely chop the hot pepper and add to the tomatoes.
  9. Mix the contents of both bowls.
  10. Season with olive oil, stir and serve.
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