Pico De Gallo

Ingredients

• 1 large or 2–3tomato or Roma tomatoes
• ½ mediumonion, finely chopped
• 15 g (¼ cup)fresh cilantro, chopped
• 1jalapeño, deseeded and finely chopped
• 15 ml (1 tablespoon)red wine vinegar or lime juice
• 7.5 ml (½ tablespoon)olive oil
• To tastesalt and pepper

Instructions

1. 1

   Chop the vegetables

   Cut the vegetables into a small dice and put them in a bowl.

2. 2

   Season and mix

   Add salt, pepper, red wine vinegar or lime juice, and olive oil. Mix well and serve.

3. 3

   Refrigerate leftovers

   Refrigerate any pico de gallo until needed and consume it within 2 days.

What is pico de gallo?

Pico de gallo is a fresh Mexican salsa, often made with chopped tomato, onion, chilli and cilantro. Its name translates as “rooster’s beak”, though the reason for the name is uncertain.

Fresh tomato: this version keeps the ingredients uncooked, so the salsa stays crisp and lively. Vinegar or lime juice adds a tangy note, while a little olive oil rounds out the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 30 calories, 1g protein, 5g carbs, 2g fat.

Most of the carbohydrates and fibre come from the tomatoes, onion and jalapeño, while the olive oil supplies most of the fat. There is only a small amount of protein in the vegetables. Pair a serving with beans, eggs or another protein-rich dish for a more filling plate.

Choosing the ingredients

Tomatoes: use one large tomato or two to three Roma tomatoes. Choose ripe but firm fruit so the salsa has flavour without becoming too watery.

Jalapeño: removing the seeds gives a gentler heat; leave in some seeds if you prefer a hotter salsa. Chop it finely so the spice is distributed through the bowl.

Getting an even chop

Small dice: cut the tomato, onion and jalapeño into similarly sized pieces. This helps each spoonful pick up a little of everything and makes the salsa easier to scoop.

Balancing the seasoning

Acid: use either red wine vinegar or lime juice, not both. Start with the stated amount, then taste and adjust the salt and pepper to suit your ingredients.

Oil: the small measure of olive oil softens the sharp edges of the vinegar or lime. Mix just enough to coat the chopped vegetables without crushing them.

Keeping the texture fresh

Juices: tomatoes release liquid once they are cut and seasoned. If you want a less juicy salsa, remove the watery seed pockets before dicing.

Cilantro: chop it and mix it in with the other vegetables. A fine chop spreads its fresh, herbal flavour throughout the salsa.

When to serve it

Freshly mixed: the method is quick, and the salsa can be served as soon as it is seasoned. If you make it ahead, refrigerate it and use it within 2 days.

Serving ideas

With a meal: spoon pico de gallo over tacos, grilled vegetables, eggs or beans. It also works as a dip with tortilla chips.

Recipe notes & tips

• Use ripe, firm tomatoes for a balance of flavour and texture.
• Dice the vegetables evenly so they are easy to scoop together.
• Remove the jalapeño seeds for milder heat.
• Taste before serving and adjust the salt, pepper or acid as needed.
• Serve with a slotted spoon if the tomatoes have released a lot of liquid.

Variations

• Extra lime: use lime juice for a bright citrus note.
• Milder salsa: replace the jalapeño with a little finely chopped sweet pepper.
• More heat: keep some jalapeño seeds in the mix.
• Garlic note: add a small amount of finely minced garlic.
• Chunkier texture: cut the tomatoes and onion into slightly larger pieces.

Common mistakes to avoid

• Large, uneven pieces: they make the salsa harder to scoop; dice the vegetables to a similar size.
• Too much chilli: the heat can overpower the fresh ingredients; deseed the jalapeño and add it gradually.
• Watery tomatoes: excess liquid can dilute the seasoning; remove the seed pockets or drain briefly.
• Overmixing: crushed tomatoes turn mushy; fold the ingredients together gently.
• Making it too far ahead: the vegetables soften as they sit; prepare it close to serving when possible.

How to store

Keep the salsa in a covered container in the refrigerator and consume it within 2 days. Stir before serving; the tomatoes may release liquid as it sits.

Frequently asked questions