Pico de Gallo

Ingredients

• 300 g (2 cups; about 8 whole)plum tomatoes, chopped
• 1–2jalapeños, seeded and finely chopped, depending on your heat preference
• ½white onion, finely chopped
• 15 g (½ cup), or more to tastecilantro, chopped
• 1lime, juiced
• ½ teaspoonkosher salt

Instructions

1. 1

   Chop and juice

   Chop the vegetables and juice the lime.

2. 2

   Combine ingredients

   Put all the ingredients in a bowl and stir to combine.

3. 3

   Adjust the seasoning

   Taste and add more kosher salt, lime juice or cilantro as needed.

4. 4

   Chill the salsa

   Refrigerate for 1 hour or up to 2 days to let the flavours meld.

What is pico de gallo?

Pico de gallo is a fresh Mexican salsa, often served alongside tortilla chips or spooned over other dishes. Its name is widely used for a chunky mixture of raw vegetables, rather than a cooked or blended sauce.

This version keeps the ingredient list simple: ripe tomatoes bring juiciness, while onion, jalapeño, cilantro and lime give it a crisp, lively flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 13 calories, 1g protein, 3g carbs, 0g fat.

The tomatoes and onion provide most of the carbohydrates, while the small amount of fat comes mainly from the vegetables themselves. This salsa has very little protein, so serve it alongside a protein-rich dish or beans to make a more balanced plate.

Choosing the ingredients

Tomatoes: Plum tomatoes are a good fit because their flesh is relatively firm, helping the salsa stay chunky rather than watery. Choose ripe tomatoes for the best flavour.

Jalapeños: Remove the seeds before chopping, then decide how much pepper to use according to your preferred heat level.

Cilantro and lime: These add freshness and acidity. Start with the listed amounts, then adjust them after tasting.

Getting an even chop

Cut the tomato, onion and jalapeño into small, similar-sized pieces so each spoonful has a balanced mix. Finely chopped onion and pepper distribute their sharper flavours throughout the bowl.

A sharp knife helps cut cleanly without crushing the tomatoes. If the tomatoes release a lot of juice, stir gently to keep the mixture chunky.

Balancing the flavour

Seasoning: Salt brings out the flavour of the vegetables, while lime adds a tangy edge. Add extra salt or lime a little at a time, tasting as you go.

Heat: The recipe allows for 1–2 jalapeños, so start with one if you are unsure. You can finely chop and stir in more to increase the heat.

Why chilling helps

The method gives the salsa at least 1 hour in the fridge, with the option to chill it for up to 2 days. This resting time lets the lime, salt and chopped ingredients mingle.

Give the salsa a stir before serving, since some tomato juice may collect at the bottom of the bowl.

Serving ideas

Serve pico de gallo with tortilla chips as a dip, or spoon it over Mexican-inspired favourites. Its fresh, tangy flavour also makes a lively contrast to richer or savoury dishes.

For an easy plate, pair it with beans or another filling accompaniment and serve the salsa on the side.

Recipe notes & tips

• Use ripe but firm plum tomatoes to keep the salsa juicy without making it mushy.
• Chop the onion and jalapeño finely so their flavours are spread evenly through the mixture.
• Begin with one jalapeño if you prefer a milder salsa.
• Add extra lime juice and salt gradually, tasting after each addition.
• Stir the salsa again just before serving to redistribute any pooled tomato juice.

Variations

• Milder salsa: Use one jalapeño and remove its seeds and inner ribs.
• Extra heat: Add the second jalapeño, finely chopped, and taste before serving.
• More cilantro: Stir in additional chopped cilantro to taste.
• Sharper finish: Add a little more lime juice after tasting.
• Chunkier texture: Cut the tomatoes into slightly larger pieces while keeping the onion and jalapeño finely chopped.

Common mistakes to avoid

• Over-chopping the tomatoes: They can turn mushy; cut them into small, distinct pieces instead.
• Adding too much chilli at once: Start with one jalapeño and add more only after tasting.
• Skipping the taste check: Salt and lime vary in intensity; adjust them gradually before serving.
• Serving without stirring: Tomato juice can settle at the bottom, so mix the salsa again before serving.
• Using unripe tomatoes: They can taste bland; choose ripe plum tomatoes for a fuller flavour.

How to store

Keep the salsa covered in the fridge for up to 2 days, as directed in the method. Stir before serving; this fresh salsa is best enjoyed cold and is not intended to be reheated.

Frequently asked questions