Pico de Gallo

Ingredients

• 2 largetomatoes, diced
• 2 mediumonions, diced
• 2jalapeños, stems, seeds and pith removed, then minced
• 2limes, juiced (or 1 lemon if limes are unavailable)
• 1 bunchcoriander, finely chopped or torn by hand
• to tastesalt and pepper

Instructions

1. 1

   Mix the salsa

   Mix all the ingredients together. The recipe is flexible: swap the jalapeños for serrano chillies, add more chillies for extra heat, choose any type of onion or add crushed garlic.

What is pico de gallo?

Pico de gallo is a Mexican fresh salsa made from chopped ingredients rather than cooked into a smooth sauce. Its name means “rooster’s beak” in Spanish, though the origin of the name is uncertain.

This version keeps to a simple tomato, onion, chilli, lime and coriander combination. Served beside grilled meat, it brings a fresh, sharp contrast to the smoky flavours of a California-style barbecue.

Nutrition and macros by portion

The nutrition label shows one serving as written: 15 calories, 1g protein, 3g carbs, 0g fat.

The tomatoes and onions provide most of the carbohydrates, while the vegetables and coriander contribute a small amount of protein. The recipe contains no added oil, so the listed ingredients contribute very little fat; serve it with grilled meat, beans or another filling accompaniment to make a more substantial plate.

Choosing the ingredients

Tomatoes: Use ripe tomatoes that still hold their shape when diced, so the salsa stays chunky rather than watery.

Onions: Any type will work here. The recipe uses two medium onions, so choose one whose sharpness you enjoy.

Chillies: Removing the seeds and pith gives a milder result; leave some in or add more chillies if you prefer extra heat.

Getting the balance right

Citrus: Lime juice gives the mixture its tang, while lemon is offered as a straightforward substitute. Add the juice to the chopped ingredients and mix it through.

Seasoning: Salt and pepper are listed to taste, so start modestly and adjust after mixing. A little more salt can bring the tomato and citrus flavours into focus.

Chopping and texture

Even pieces: Dice the tomatoes and onions to a similar size so each spoonful has a balanced mix. Mince the jalapeños finely to distribute their heat.

Coriander: Chop it finely or tear it by hand, as the recipe suggests. Mix gently enough to keep the tomato pieces intact.

Serving with grilled food

Pico de gallo is particularly suited to grilled tri-tip or carne asada, where its cool, citrusy freshness offsets the browned meat. Spoon it on just before eating to keep the chopped ingredients distinct.

It also works as a table condiment alongside other barbecue dishes. Put it out with a serving spoon so everyone can add as much as they like.

Make it your own

The method is deliberately simple: combine the ingredients, taste and adjust. Serrano chillies can replace jalapeños, and crushed garlic is an optional addition.

Because the recipe uses raw ingredients, the flavour depends on their freshness and your preferred balance of heat and sharpness. Taste a small spoonful before serving and make any final adjustments.

Recipe notes & tips

• Use ripe but firm tomatoes for a chunky salsa.
• Dice the tomatoes and onions to a similar size for an even mix.
• Remove the jalapeño seeds and pith for a milder result.
• Finely mince the chillies so their heat is spread throughout.
• Taste the salsa after mixing and adjust the salt and pepper.
• Serve it alongside grilled meat as a fresh alternative to barbecue sauce.

Variations

• Use serranos: Replace the jalapeños with serrano chillies for a different heat.
• Increase the heat: Add more chillies if you like a spicier salsa.
• Change the onion: Use any variety of onion you prefer.
• Add garlic: Mix in a little crushed garlic for a more savoury edge.
• Swap the citrus: Use the suggested lemon in place of lime if needed.

Common mistakes to avoid

• Over-dicing the tomatoes: Very small pieces can turn soft and watery; keep them in distinct dice.
• Leaving too much chilli membrane: The pith can make the salsa hotter than intended; remove it for a milder mix.
• Adding too much chilli at once: Start with the listed amount and taste before adding extra.
• Skipping the final taste: Check the seasoning after mixing and adjust salt and pepper to suit.
• Mixing too roughly: Stir gently so the diced tomatoes keep their shape.

How to store

Keep leftover pico de gallo in a covered container in the fridge and use it within 2 days for the freshest texture. Stir before serving; this raw salsa is best served cold rather than reheated.

Frequently asked questions