Here’s how to make pico de gallo, a simple Mexican tomato salsa, in just a few short steps. We’ve also included steps for how to make salsa verde aguacate, a speedy avocado taco topping that tastes really beautiful and fresh. The two salsas together create a delicious duo for dunking corn chips in, or for using to add a little extra flavour to all your favourite Mexican dishes. To make sure we got out hands on the most authentic recipe possible we asked Mexican chef Elias Silva Resinas, from London restaurant Ella Canta, to share his family recipes! Together the two salsas only take around 20 minutes to make, so they’re a great party-piece to pull out if friends pop over and you haven’t yet made anything. Simply served as a dip, pico de gallo and salsa verde are delicious!
Ingredients
For the pica de gallo:
- 1kg tomatoes
- 300g coriander
- 300g white onion
- 200g serrano chillies
- 400ml lime juice
- salt to taste
For the salsa verde:
- 4 ripe avocadoes
- 300g tomatillos
- 60g onion
- 25g coriander
- 50ml lime juice
- salt ,to taste
Step 1
For the pico de gallo cut the tomatoes into a fine dice.
Step 2
Chop the onion to the same size.
Step 3
Chop the chilli finely, too, discarding the seeds if you prefer a milder salsa.
Step 4
Chop the coriander and place it in the same bowl.
Step 5
Mix everything together with the lime juice and salt to taste.
Step 7
Serve and enjoy.
how to make salsa verde
how to make salsa verde
how to make salsa verde
Cut the tomatillos in 4 and place them in the blender with everything else and a little bit of salt. Blend everything, (you are looking for a smooth texture), taste it and add more salt if necessary. Put the salsa in a bowl and place it in the fridge until you are ready to serve.
how to make salsa verde
how to make salsa verde
