Tomatillo Pico de Gallo

Ingredients

• 4–5tomatillos
• 1/2 smallonion
• 1serrano pepper (or jalapeño)
• 15–20 sprigscoriander
• juice of 1/2lime, plus more to taste
• 1/4 teaspoonsalt, plus more to taste

Instructions

1. 1

   Prepare tomatillos

   Remove the papery husks from the tomatillos and rinse them well. Remove the stems too, if you like.

2. 2

   Rinse coriander

   Rinse the coriander thoroughly. Discard the thicker lower parts of the stems if you prefer, keeping the upper stems that hold the leaves together.

3. 3

   Prepare pepper

   Rinse and remove the stem from the serrano. For a milder salsa, begin with only 1/2 of the pepper.

4. 4

   Chop and season

   Chop the tomatillos, serrano, coriander and peeled 1/2 onion. Put them in a mixing bowl with 1/4 teaspoon salt and the juice of 1/2 lime. Taste, then add more salt or lime until it suits you.

5. 5

   Serve or store

   Serve straight away, or transfer the salsa to an airtight container and refrigerate.

What is tomatillo pico de gallo?

Pico de gallo is a fresh, uncooked salsa made from chopped ingredients. This version uses tomatillos, the tart, husked fruits often used in Mexican cooking, rather than tomatoes.

The tomatillos bring a lively acidity, while onion, coriander, lime and chilli round out the flavour. Keeping everything raw makes this a quick salsa with a crisp, fresh texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 37 calories, 1g protein, 7g carbs, 0g fat.

The tomatillos provide most of the carbohydrates, while the onion contributes a smaller amount; the coriander, lime and chilli add flavour. This serving contains very little fat and only a modest amount of protein, so serve it with a protein-rich main and a filling side such as beans or grains to make a more balanced plate.

Choosing and preparing the ingredients

Tomatillos: remove the papery husks and rinse the fruit well, as the surface can feel sticky. Removing the stems makes the pieces easier to chop.

Coriander: wash the leaves and stems carefully. The tender upper stems can be chopped with the leaves; discard the thicker lower ends if you prefer.

Chilli: a serrano gives the salsa its heat, while a jalapeño is an alternative. Starting with half lets you keep the spice level in check.

Getting the chop right

Cut the ingredients into small, fairly even pieces so each spoonful has a mix of tomatillo, onion, coriander and chilli. A sharp knife helps keep the juicy tomatillos neat rather than crushing them.

The mixture should remain chunky, not turn into a smooth purée. Chop the chilli finely so its heat is spread through the bowl.

Balancing lime, salt and heat

Lime and salt bring the tart tomatillos into balance. Add the specified amounts first, then taste before adjusting either one.

Heat: chilli strength varies, so add less at the start if you are unsure. You can chop and mix in more after tasting.

Serving it fresh

This salsa is best served soon after mixing, while the chopped ingredients still have their crisp texture. Spoon it over quesadillas or serve it alongside other savoury dishes.

Use a clean spoon when serving so the portion left in the bowl stays fresh for storage.

Timing and texture cues

The recipe takes about 10 minutes, with the time mainly spent washing and chopping. There is no cooking step.

Look for juicy, distinct pieces rather than a watery mixture. If the tomatillos release liquid as they sit, give the salsa a gentle stir before serving.

Recipe notes & tips

• Rinse the tomatillos after removing their husks to wash away any sticky residue.
• Taste the salsa before adding extra lime or salt.
• Use only half the serrano at first if you want a gentler heat.
• Chop the chilli finely so the heat is distributed evenly.
• Serve the salsa soon after mixing for the freshest texture.

Variations

• Use jalapeño: swap it for the serrano for a different chilli flavour.
• Make it milder: start with half the chilli and add more only if needed.
• Add more lime: squeeze in a little extra for a sharper finish.
• Boost the coriander: chop in more leaves for a more herb-forward salsa.
• Serve with quesadillas: spoon it over the top or offer it on the side.

Common mistakes to avoid

• Skipping the tomatillo rinse: wash off the sticky residue after removing the husks.
• Adding all the chilli at once: begin with half for a milder result and adjust after tasting.
• Over-processing the salsa: chop by hand to keep the mixture chunky.
• Seasoning without tasting: add salt and lime gradually, checking the flavour as you go.
• Leaving it uncovered: store leftovers in an airtight container in the fridge.

How to store

Refrigerate leftovers in an airtight container and use within 2 days for the best texture. Stir before serving; this fresh salsa is best served cold rather than reheated.

Frequently asked questions