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Le Chaudron recipe
Pico de Gallo
Fresh tomato and jalapeño salsa
⏱ 15 minServes 4Easy45 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6ripe Roma tomatoes, finely diced
1red onion, finely chopped
2fresh jalapeños, finely chopped
1large bunch of fresh cilantro
The juice of 2 limes
1 pinchfleur de sel (flaky sea salt)
- 6 ripe Roma tomatoes, finely diced
- 1 red onion, finely chopped
- 2 fresh jalapeños, finely chopped
- 1 large bunch of fresh cilantro
- The juice of 2 limes
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the tomatoes into even 5 mm (¼ in) dice.
- Very finely dice the red onion.
- Finely chop the jalapeños, keeping the seeds if you want more heat.
- Finely chop the cilantro with a sharp knife.
- Gently mix everything together in a stainless steel bowl.
- Add the lime juice, salt well and chill for 30 minutes.
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