• Camille Bergerson

Serrano Pico De Gallo

Updated: Mar 18


I Mexican food.

As a native Los Angeleno, I’ve been eating all types of Mexican food since I was a kid. I really enjoy cooking Mexican food too. I like to make mole, enchiladas, carnitas, carne asada, tacos, chilaquiles, and tres leches cake, so you can expect to see those recipes here eventually… but before we get into all those fancy dishes, I thought we should start with the simplest of recipes- Pico de gallo. It’s easy, tasty, and goes well on top of nearly everything (except maybe chocolate cake, but I haven’t tried that, so for all I know it could actually work).

Since I like it a little spicy, I add serrano chilis to my pico de gallo. Or, if I'm feeling especially masochistic, thai chilis… but if you don’t particularly like things very spicy, feel free to add a jalapeño instead, or just leave out the chili altogether.

What you’ll need: 3 large tomatoes on the vine, 1/4 cup of fresh cilantro, 1 serrano chili, 1 lime, 1/2 Tbs of kosher salt, 1 small onion, and 2 tsp of lemon juice.

First, quarter the tomatoes. Then scoop out the seeds with your fingers and cut off any green parts from where the stem used to be. Chop the tomato and place it in a bowl with the kosher salt sprinkled on top.

Next, cut your serrano in half and take out the seeds/pith. I generally do this with a small spoon. Be sure when you do this step to not touch your eyes or face… it will burn.

Finely chop the serrano, onion, and cilantro, then add them to the tomatoes.

Now, squeeze the lime over the top, add the lemon juice, and stir. You can either make it ahead and refrigerate it, or serve immediately.

All done!

SERRANO PICO DE GALLO

Servings: 6-8

Time: 10 mins

Difficulty: easy

INGREDIENTS
  • 3 Large Tomatoes on the Vine

  • 1/4 cup Fresh Cilantro Leaves

  • 1 Serrano Chili

  • 1 Lime

  • 1/2 Tbs of Kosher Salt

  • 1 Small Onion

  • 2 tsp Lemon Juice

METHOD
  • Quarter the tomatoes. Scoop out the seeds and cut off any green parts from where the stems used to be.

  • Chop the tomato and place it in a bowl with the kosher salt sprinkled on top.

  • Cut the serrano in half and take out the seeds/pith.

  • I generally do this with a small spoon. Be sure when you do this step to not touch your eyes or face… it will burn.

  • Finely chop the serrano, onion, and cilantro, then add them to the tomatoes.

  • Squeeze the lime over the top, add the lemon juice, and stir.

  • Refrigerate or serve immediately.

#Tomato #spicy #mexican #salsa #picodegallo #serrano #onion #dairyfree #vegan #whole30 #vegetarian #paleo #jalapeno #food