Pico de gallo with homemade tostadas

2-4 servings; 25 min preparation; 15 min cooking time.

If you sit in a Mexican restaurant, you will notice that they always serve a couple of salsa’s with the meal. Guacamole is a must, but in most cases they serve pico de gallo salsa as well. This is one of the most known salsa’s in the country.

It’s unclear where the name comes from. It literally means rooster’s beak, although it’s difficult to make any association between a rooster and this salsa. One thing is clear though – wherever the name comes from, this condiment is fresh, vibrant and so delicious. Similar to guacamole, it goes well with everything, so you can put it on top of your burrito or taco. Or just eat it as it is with a piece of crunchy tostada.

Of course you can buy those from the supermarket, but I advise you to make your own at home. The taste of the fresh homemade tostadas will be so much better, trust me on that. And they are relatively easy to make.


for the salsa
4 big plum tomatoes
1/2 sweet onion, minced
2 jalapeño or serrano chili peppers
1 ancho chili pepper
20 g fresh cilantro
1 tsp ground cumin
1 tsp garlic powder
1 lime, juice
1 tbsp extra virgin olive oil
1/2 tsp white pepper
1/2 tsp salt

for the tostadas
60 g corn meal
70 g semolina flour
2 tbsp olive oil
100 ml warm water
oil to fry


Tostadas: Mix the dry ingredients in a bowl. Add the oil. Start adding the water until the dough becomes wet and easy to work with. Knead for 10 min until you get a smooth, not sticky, dough. Add more semolina flour if necessary. Form balls from the dough as big as a table tennis ball. Leave them in the bowl, cover with kitchen foil and let them rest for 15 min. In the mean time you can make the pico de gallo salsa.

Salsa: Cut the tomatoes in half and remove the seeds. Cut the tomato “meat” in brunois or very small cubs. Mince the onion. Cut the jalapeño and ancho chili peppers in half and remove the seeds. Cut them in small even pieces. Chop the cilantro very fine. Add the seasonings. squeeze the lime juice on top and finish it with a drizzle of olive oil.

Heat 1 tsp mild olive oil over medium heat. Put one dough ball between two sheets of clean foil. Use a rolling-pin to roll the dough until very thin. Take the tostada sheet and fry it until golden. Set aside on a piece of baking paper. Repeat with the rest of the balls. Serve with the salsa. Enjoy!

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