Fresh and spicy, it accompanies nachos, but not only. Here's how to prepare this typical tomato and jalapeno sauce and how to taste it
Tomato, hot pepper, onion, coriander: with these ingredients the sauce pico de gallo, typical of the Mexico, can only have two main characteristics: the hotness and the freshness (it is also called "fresh sauce"). In Mexican cuisine it is used as an accompaniment to nachos (and that's probably how most of us tasted it), but also as an ingredient for the filling of tacos, Burritos, quesadillas. It goes well with everything: with meat, with fish, with vegetables, with eggs, with legumes.
How to prepare pico de gallo sauce
Prepare the Mexican Sauce pico de gallo is quick and easy. It only takes fresh raw materials and the patience to cut all the ingredients into small cubes.
Ingredients
You need half a kilo of tomatoes, a white onion, 1 green pepper, the juice of a lemon, coriander and salt to taste.
Method
Wash, peel and seed the tomatoes, then cut them into cubes. Finely chop the onion and chilli too. Combine these three ingredients with lemon juice then add the chopped coriander and salt according to your taste. Let the sauce rest for about ten minutes to mix all the ingredients, but do not wait too long to serve it because it deteriorates quickly. Some recipes replace lemon juice with lime juice. If desired, you can also add garlic and extra virgin olive oil. If you don't like coriander, replace it with parsley, but it won't be the same!
Browse the tutorial now to find out how to taste this sauce from the hamburger to the bruschetta!
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