Pico de Gallo

Ingredients

• 4Roma tomatoes, diced
• 1 smallred onion, finely diced
• 1jalapeño, ribs and seeds removed, finely chopped
• 8 g (½ cup)fresh cilantro, finely chopped (about 1 bunch)
• 60 ml (¼ cup)lime juice
• ½ teaspoonsalt, to taste

Instructions

1. 1

   Combine the vegetables

   Put the tomatoes, red onion, jalapeño and cilantro in a medium serving bowl.

2. 2

   Season and stir

   Add the lime juice and salt, then stir everything together. Taste and add more salt if needed.

3. 3

   Let it marinate

   For the best flavour, leave the mixture to marinate for 15 minutes or for several hours in the refrigerator. Serve as a dip, or use a slotted spoon or large serving fork to avoid taking too much watery tomato juice with the salsa. Covered, it keeps in the refrigerator for up to 4 days.

4. 4

   Serve the salsa

   Wait 15 minutes for the flavours to meld. If you would rather not wait, serve it with tortilla chips straight away.

What is pico de gallo?

Pico de gallo, often called salsa fresca, is a Mexican salsa made from chopped fresh ingredients rather than a cooked, blended sauce. Its name is commonly translated as “rooster’s beak”, though the exact origin of the name is uncertain.

This version combines juicy tomatoes with sharp onion, jalapeño, cilantro and lime. Keeping the ingredients diced gives the salsa its characteristic fresh, chunky texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 18 calories, 1g protein, 4g carbs, 0g fat.

The tomatoes and onion provide most of the carbohydrates, while the small amount of fat comes mainly from the vegetables themselves. The salsa contains little protein, so serve it alongside beans, eggs or another protein-rich dish and use it to add freshness to the plate.

Choosing the ingredients

Tomatoes: Roma tomatoes are a good fit because their firm flesh holds its shape when diced. Choose ripe tomatoes that are still firm, so the bowl does not become too watery.

Jalapeño: Removing the ribs and seeds makes the chilli milder, while leaving some in gives the salsa more heat. Chop it finely so the spice is distributed through each spoonful.

Lime and cilantro: Fresh lime juice brings acidity, and chopped cilantro adds a fresh herbal note. Start with the listed salt and adjust after tasting.

Getting an even chop

Cut the tomatoes, onion and jalapeño into similarly small pieces so their flavours are balanced in each bite. Finely chopping the cilantro helps it mix through the salsa instead of clumping.

Use a sharp knife and take care when handling the jalapeño. Wash your hands after chopping it, and avoid touching your eyes.

Balancing the flavour

Stir in the lime juice and salt, then taste before adding any extra salt. The lime should brighten the tomatoes without overwhelming their flavour.

If the salsa tastes flat, a little more salt can bring the ingredients into focus. If it seems too sharp, give it a few minutes to rest before adjusting again.

Resting and texture

A 15-minute rest lets the lime and salt mingle with the chopped vegetables; a longer rest in the refrigerator deepens that effect. The tomatoes will release juice as they stand, so the mixture will become looser over time.

For serving as a dip, use a slotted spoon or large serving fork to leave excess tomato liquid in the bowl. This helps keep the salsa on chips and tacos rather than making them soggy.

Ways to serve it

Serve pico de gallo with tortilla chips as a dip, or spoon it over tacos. Its fresh, tangy flavour also works as a topping for other savoury dishes.

For a more substantial plate, pair it with a protein-rich main and a filling side such as beans or rice.

Recipe notes & tips

• Dice the vegetables evenly for a consistent texture.
• Remove the jalapeño ribs and seeds for a milder salsa.
• Taste before adding extra salt, as the lime and tomato flavours develop while resting.
• Use a slotted spoon if you want to keep excess tomato juice out of your serving.
• Chop the cilantro just before mixing it in for a fresh, fragrant flavour.

Variations

• More heat: Keep some jalapeño ribs and seeds for a spicier salsa.
• Milder version: Replace the jalapeño with finely chopped green pepper.
• Extra citrus: Add a little more lime juice to taste.
• Chunkier texture: Cut the tomatoes and onion into slightly larger dice.
• Quick serving: Skip the rest and serve it straight away with tortilla chips.

Common mistakes to avoid

• Uneven chopping: Cut the vegetables to a similar size so no one ingredient dominates a bite.
• Too much chilli: Remove the ribs and seeds, then add more heat gradually if desired.
• Over-salting: Start with the stated amount, taste after stirring and add more only if needed.
• Watery serving: Use a slotted spoon or serving fork to leave excess tomato juice behind.
• Expecting it to stay crisp: Serve soon after resting, as the tomatoes release more liquid over time.

How to store

Keep the pico de gallo covered in the refrigerator for up to 4 days. It will become more liquid as it sits; stir before serving and use a slotted spoon to drain off excess juice. Serve chilled or let it stand briefly at room temperature before eating.

Frequently asked questions