Pico de Gallo Recipe

Ingredients

• 10Roma tomatoes, diced
• 1 largewhite onion, diced
• 16 g (1 cup)fresh coriander, chopped
• 2jalapeños, stalks removed and finely chopped (optional)
• 1lime, juiced, or more to taste
• to tastesalt
• to tastetortilla chips

Instructions

1. 1

   Mix the salsa

   Put the tomatoes, onion, coriander and jalapeños, if using, in a bowl. Add the lime juice and salt, then stir to combine. Taste and adjust the salt, lime juice and jalapeños as needed. Refrigerate until ready to serve.

2. 2

   Serve with chips

   Serve the pico de gallo with tortilla chips.

What is pico de gallo?

Pico de gallo is a fresh Mexican salsa made from chopped vegetables, herbs and lime. Unlike a smooth, cooked salsa, this version keeps its ingredients in distinct pieces.

Roma tomatoes give it a meaty, less watery base, while onion, coriander, jalapeño and lime add sharpness and freshness. It is just as useful as a topping for tacos and burritos as it is for dipping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 34 calories, 1g protein, 8g carbs, 1g fat.

The tomatoes and onion provide most of the carbohydrates, while the vegetables and coriander contribute a small amount of protein. There is little fat in the salsa itself; tortilla chips add more fat and carbohydrates to the serving. To balance the plate, pair it with a protein-rich taco filling and plenty of vegetables.

Choosing the ingredients

Tomatoes: Roma tomatoes are a good fit because their firm flesh holds its shape when diced. Choose ripe tomatoes that still feel fairly firm.

Coriander and jalapeños: Fresh coriander brings an herbal note, while jalapeños add heat if you include them. Remove the seeds and pale inner ribs for a milder salsa.

Keep the pieces even

Dicing the tomatoes and onion into similarly sized pieces makes each mouthful more balanced and helps the mixture combine without turning mushy. Finely chop the jalapeños so their heat is distributed through the bowl.

Use a sharp knife and avoid crushing the tomatoes as you cut them. If they release a lot of juice, you can leave some behind when serving.

Season to taste

Lime and salt bring the ingredients together, but their ideal amounts depend on the ripeness of the tomatoes and your preference. Add them, stir, then taste before adding more.

For extra heat, stir in more finely chopped jalapeño a little at a time. For a brighter, sharper finish, add more lime juice.

Chilling and texture

The method calls for chilling the salsa until serving, which gives the flavours time to mingle. Keep it covered in the fridge and stir it before bringing it to the table.

Pico de gallo is best when the vegetables still look distinct and crisp. If it sits for a while, the tomatoes may release liquid; drain off any excess before serving if you prefer a less juicy dip.

How to serve it

Serve it with tortilla chips for dipping, or spoon it over tacos and burritos. Its fresh, tangy flavour also works alongside grilled or roasted dishes.

If serving with chips, put the salsa in a bowl and keep the chips separate until you are ready to eat so they stay crisp.

Recipe notes & tips

• Dice the tomatoes and onion to a similar size for an even mix.
• Taste the salsa after stirring before adding extra salt or lime.
• Add jalapeño gradually if you are unsure how much heat you want.
• Chill the salsa covered until you are ready to serve.
• Stir before serving and drain excess tomato juice if desired.

Variations

• Milder salsa: Leave out the jalapeños for a gentler flavour.
• More heat: Keep some jalapeño seeds and ribs when chopping.
• Extra lime: Squeeze in more juice to taste for a sharper finish.
• Taco topping: Spoon the salsa over tacos or burritos just before serving.
• Chip dip: Serve it in a bowl with tortilla chips on the side.

Common mistakes to avoid

• Oversized pieces: Dice the tomato and onion evenly so they are easier to scoop and eat.
• Crushed tomatoes: Use a sharp knife and cut gently to keep the pieces intact.
• Too much heat: Start with less jalapeño and add more after tasting.
• Over-seasoning: Add salt and lime gradually, tasting between additions.
• Soggy chips: Keep the tortilla chips separate from the salsa until serving.

How to store

Store leftovers in a covered container in the fridge and use within 2 days for the best texture. Stir before serving and drain off excess liquid if needed; this fresh salsa is best served chilled rather than reheated.

Frequently asked questions