Recipe taken from Mexican Food Journal
- 4 plum tomatoes
- 1 white onion
- 12 cilantro sprigs
- 2 serrano chiles
- 1 Mexican lime (see notes)
- Sea salt to taste (1/2 to 1 tsp.
- Cut the tops off the tomatoes then slice in half lengthwise. Use a teaspoon to scoop out the seeds and pulp and discard.
- With a paring knife, remove the tops of the chiles and then slice in half lengthwise. Use the tip of the paring knife to cut out the seeds and veins.
- Remove the cilantro leaves from the stems and discard the stems.
- Chop the tomato into 1/4″ inch pieces. Finely chop the onion, cilantro, and serrano chile.
- Put the chopped ingredients into a mixing bowl. Add the salt and lime juice.
- Stir until ingredients are mixed evenly.
- Serve slightly chilled or at room temperature. If you serve it really cold it tastes flat. The subtle flavor of the ingredients doesn’t shine through. If you are not convinced, do a taste test. Eat a batch that is ice cold and then eat batch that is at room temperature. You will see the difference. I guarantee it. Pico de gallo is best when eaten fresh.