Salsa Pico de Gallo

Name: Salsa Pico de Gallo
Prep time: 5 min
Total time: 5 min
Yield: about 3 cups (700 ml)
Cuisine: Latin
Ingredients: 500 ml (2 cups) seeded tomato small dice + 15 ml coarse salt to degorge Tomato; 125 ml (½ cup) white onion cubes White Onion; 60 ml (¼ cup) finely chopped shallots Shallot; 1 jalapeno Jalapeno; ½ bunch fresh cilantro, snipped (15 g) Cilantro; juice of 2 limes (60 ml) Lime Juice; 45 ml (3 tbsp) EVOO Olive Oil; salt (2 g) Salt; pepper (0.5 g) Pepper

Independent adaptation of a publicly published Jérôme Ferrer recipe. Not affiliated with, sponsored by, or endorsed by Jérôme Ferrer.

A table salsa for tacos, chips, and grilled meats.

Ratio

Tomato 480 mlWhite Onion 120 mlShallot 60 mlLime Juice 60 mlOlive Oil 45 ml

Ingredients

Tomato500 ml (2 cups) seeded tomato small dice + 15 ml coarse salt to degorge
White Onion125 ml (½ cup) white onion cubes
Shallot60 ml (¼ cup) finely chopped shallots
Jalapeno1 jalapeno
Cilantro½ bunch fresh cilantro, snipped (15 g)
Lime Juicejuice of 2 limes (60 ml)
Olive Oil45 ml (3 tbsp) EVOO
Saltsalt (2 g)
Pepperpepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Tomato, White Onion, Shallot, Lime Juice, Olive Oil.
Add finishing notes: Jalapeno, Cilantro, Salt, Pepper.
Cap the jar and shake until emulsified.

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2 kitchens · 2 stars · 2 national awards

Salsa Pico de Gallo★ STARRED KITCHENOn the jar: SALSA
Salsa Tomato Tropical★ STARRED KITCHENOn the jar: SALSA
Vierge-Pepper Sauce★ STARRED KITCHENOn the jar: VIERGE
Mexican-Garlic-Serrano Salsa★ STARRED KITCHENOn the jar: SALSA

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / Radio-Canada Mordu).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jérôme Ferrer / Radio-Canada Mordu (published as “Salsa Pico de Gallo”). Full citation lives in Provenance.

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