I’ve made the classic salsa fresca, or pico de gallo, many times before. This recipe is very similar, but I got it from a cooking class I took at Altamira Restaurant in Tulum, Mexico with chef Eric Fischer. He called it the Mexican Mother Sauce, because it goes with everything. The thing I learned about salsa fresca from his class was that you don’t use the tomato seeds; not a big deal, but ends up being way less watery that way.
What you need:
100 grams tomato, diced, without seeds
50 grams sweet white onion, diced
5 grams cilantro, chopped
50 ml lime juice
2 grams serrano chili, finely minced
a large pinch each of salt and pepper
What you do:
1. Put everything in a bowl and stir it up. Check the seasoning and add salt and pepper to taste.
Refrigerate until you use it.
Serve with tortilla chips, or on the side of a meal with beans and rice.