Ripe tomatoes, red onion, jalapeno chilli pepper, fresh coriander and lime juice combine in this salsa that's bursting with flavour. Over the years, I have tweaked this recipe and learnt a few tricks to perfect it. The first trick is to marinate the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and coriander. The second tip is to hand chop everything and not be tempted to use a food processor. It takes a while, but it is worth it.
Delicious. Soaked the red onion in hot water for 10 minutes prior to adding to the pico de gallo. It takes the harshness out of the onion. - 06 May 2016
I made this earlier today but waited to really eat it until tonight so the flavors would meld together. There will be none of this left after tonight! I made it exactly as the recipe stated, using a red jalapeno (which I prefer) and kosher salt. The measurements are right on the money. This is great by the spoonful or as an accompaniment to something else. For those who aren't used to using jalapenos, be sure to read how to handle them, and know that each jalapeno has its own level of heat even by the kind of variety. So you may want to tread carefully. Thanks for the recipe! - 04 May 2012 (Review from Allrecipes US | Canada)
I bought one jalapeno pepper specifically for this salsa recipe. I took Marianne's suggestion and used a red jalapeno as the recipe did not specify which kind to use. I also added a couple cloves fresh garlic. I wanted a variety of textures in this salsa--I threw half of the onion, all the jalapeno, the lime juice, half of the tomatoes, the cilantro and salt in the blender and used the "ice crushing" feature to chop them into a finer consistancy. I then folded the pureed ingredients into the remaining onion and tomatoes. This was very good--the longer it sits, the better it tastes. We ate every single bit of it with our Black Bean Taco Salads. - 12 May 2012 (Review from Allrecipes US | Canada)