1 medium onion
Half a bunch of cilantro
1 serrano chilli (optional)
Juice of half a lime
Salt and pepper to taste
REMEMBER: The majority of these ingredients can be bought in specialized shops (in Madrid, 100% México at C/Castelló 22 or from any fruit and vegetable store throughout Spain).
Finely chop the cilantro and onion, mix in a bowl, add the lime juice and a pinch of salt and leave to marinade for 10 minutes.
Chop the tomatoes into chunks and then chop the chilli finely. Mix the tomatoes and chilli with the onion and cilantro. Combine everything well.
Pico de gallo goes perfectly with chorizo tacos (see recipe 2) or meat tacos (see recipes 5 and 6).