- Tomato4 Piece(s)medium size
- Avocado2 Piece(s)
- Coriander1 Bunch(s)fresh
- Onion1 Piece(s)
- Lemon1 Piece(s)
- Olive Oil1 Tablespoon(s)
- SaltAs needed
Pico de gallo or “salsa fresca” is a sauce from Mexico, ideal as an aperitif, it can also be used as an appetizer. Very easy to make, it consists of tomatoes, fresh chopped cilantro, white onion, lime juice and chilli. A sauce full of flavors, typical of Mexican cuisine, which will delight your guests during the summer!
Prepare the condiments
Cut the tomatoes and the avocados (not too ripe the avocados, they shouldn’t turn into mash).
Then chop the coriander, let it in a glass of 20 cl once chopped.
Finely chop the onion and mix it all in a bowl.
Season your Pico de Gallo
Season directly in the bowl with the juice of half a lemon, a tablespoon of olive oil and salt to your liking.
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Keep in the fridge so that the salad is fresh.
In summer, with grills, it’s simply divine, for those who love coriander of course.
To make more, count 1 avocado for two medium tomatoes.
Benefits of this recipe
Cancer prevention agent Rich
Pico de gallo is pressed with cancer prevention agents, which battle the hurtful free radicals that cause cell transformations.
The onions and garlic in this salad go about as blood thinners that may help with securing your body against coronary illness.
Devouring pico de gallo may give your body antibacterial properties. Garlic and onions contain antibacterial operators that may help with securing against specific microscopic organisms that cause stomach ulcers.
Here is a very simple salad which comes to us from Mexico, the translation is "rooster beak"