Pico de Gallo

Ingredients

• 4 to 5Roma tomatoes, seeds removed and diced
• 53 g (⅓ cup)white onion, finely diced
• 45 ml (3 tablespoons)fresh coriander, finely chopped
• 1 smalljalapeño, diced, or to taste
• 1 large, plus more to tastelime
• to tastesalt and pepper

Instructions

1. 1

   Combine the vegetables

   Put the diced tomatoes, onion, coriander and jalapeño in a large bowl.

2. 2

   Season and serve

   Squeeze in the lime juice and season with salt and pepper to taste. Mix thoroughly. Serve straight away, or leave at room temperature for 15 minutes to let the flavours meld.

What is pico de gallo?

Pico de gallo is a fresh, uncooked Mexican salsa made from chopped vegetables, herbs and lime. Unlike a blended salsa, it keeps its distinct pieces and crisp texture.

Here, seeded Roma tomatoes give the salsa a less watery base, while jalapeño adds adjustable heat. Lime and coriander bring a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 11 calories, 0g protein, 3g carbs, 0g fat.

Most of the carbohydrates come from the tomatoes and onion; the small amount of fat and protein comes mainly from the vegetables and herbs. Pair a serving with beans or another protein-rich filling and a portion of wholegrain rice or tortillas for a more substantial plate.

Choosing the ingredients

Tomatoes: Choose ripe but firm Roma tomatoes so the salsa has plenty of flavour without becoming too wet. Removing the seeds helps keep the chopped mixture tidy.

Jalapeño: Start with a small amount if you prefer mild salsa, then add more to taste. The chilli’s heat can vary.

Getting the texture right

Even pieces: Dice the tomatoes, onion and jalapeño into similarly small pieces so each spoonful is easy to scoop and has a balanced mix.

Gentle mixing: Fold the ingredients together rather than crushing them. This helps the tomatoes hold their shape.

Balancing the flavour

Lime: Add the juice gradually and taste before squeezing in more. It should lift the tomatoes and onion without overpowering them.

Seasoning: Salt brings out the ingredients’ flavour, while pepper adds a little warmth. Taste once everything is mixed and adjust as needed.

Serve now or let it rest

Immediate serving: The salsa is ready as soon as it is mixed, with a crisp, freshly chopped texture.

Short rest: Leaving it for 15 minutes at room temperature gives the lime and seasonings time to mingle with the vegetables. Stir before serving.

Ways to serve it

For dipping: Serve pico de gallo with tortilla chips as a fresh, colourful appetiser.

As a topping: Spoon it over tacos or alongside other Mexican dishes. It also adds a crisp contrast to richer fillings.

Recipe notes & tips

• Remove the tomato seeds to help prevent excess liquid in the bowl.
• Dice the ingredients evenly so they are easy to scoop with chips.
• Taste the jalapeño before deciding how much to add.
• Squeeze the lime in gradually and adjust after mixing.
• If resting the salsa for 15 minutes, stir it once more before serving.

Variations

• Milder salsa: Remove the jalapeño seeds and membranes before dicing.
• More heat: Add extra jalapeño a little at a time, tasting as you go.
• Extra lime: Squeeze in more juice to taste for a sharper finish.
• Chunkier texture: Cut the tomatoes into slightly larger pieces.
• Herb change: Use a little less coriander if you prefer a subtler herbal flavour.

Common mistakes to avoid

• Watery salsa: Remove the tomato seeds before dicing.
• Uneven pieces: Keep the vegetables a similar size for a balanced mix.
• Too much chilli: Begin with less jalapeño and add more only after tasting.
• Overmixing: Stir gently so the tomato pieces do not break down.
• Overly sharp flavour: Add lime gradually and taste between additions.

How to store

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

Frequently asked questions