Pico de gallo
A classic fresh Mexican salsa in the colours of the flag: red, white and green, which is why in Mexico it is also called salsa mexicana. Finely diced ripe tomatoes, white onion, green chilli and coriander, seasoned with lime juice and salt. It is neither cooked nor blended — the flavour depends entirely on fresh, truly ripe tomatoes and a sharp knife. It is served with tacos, grilled meat and fish, eggs, beans and simply with tortilla chips. It is best within a few hours of making.
Your own work in that: 0 min.
- Chopping 15 min
- Resting 15 min
Step by step
0 / 8 doneChoose the tomatoes
Choose ripe but firm tomatoes — soft ones turn to mush. Plum tomatoes such as roma are best, fleshy with little juice.
Ingredients: 500 g ripe, firm tomatoes · ½ pcs white onion · 2 pcs green chillies (serrano or jalapeño) · ½ bunch coriander · 1 pcs lime, juice · 1 tsp salt
Dice the tomatoes
Halve the tomatoes, scoop out the seeds and juice with a teaspoon and dice the flesh into 5 mm cubes.
Ingredients: 500 g ripe, firm tomatoes · ½ pcs white onion · 2 pcs green chillies (serrano or jalapeño) · ½ bunch coriander · 1 pcs lime, juice · 1 tsp salt
No seeds — the salsa will not be watery.Chop the onion
Chop the onion very finely. If it is very sharp, rinse it in a sieve under cold water and pat dry.
Ingredients: 500 g ripe, firm tomatoes · ½ pcs white onion · 2 pcs green chillies (serrano or jalapeño) · ½ bunch coriander · 1 pcs lime, juice · 1 tsp salt
Chop the chillies
Chop the chillies finely. With seeds and white membranes the salsa is hotter — remove them for a milder one. Wash your hands afterwards and keep them away from your eyes.
Ingredients: 500 g ripe, firm tomatoes · ½ pcs white onion · 2 pcs green chillies (serrano or jalapeño) · ½ bunch coriander · 1 pcs lime, juice · 1 tsp salt
Seeds in or out — that is how you set the heat.Chop the coriander
Chop the coriander leaves together with the thin stalks.
Ingredients: 500 g ripe, firm tomatoes · ½ pcs white onion · 2 pcs green chillies (serrano or jalapeño) · ½ bunch coriander · 1 pcs lime, juice · 1 tsp salt
Combine
Put everything in a bowl, add the lime juice and salt and mix gently.
Ingredients: 500 g ripe, firm tomatoes · ½ pcs white onion · 2 pcs green chillies (serrano or jalapeño) · ½ bunch coriander · 1 pcs lime, juice · 1 tsp salt
Lime and salt — the rest is fresh vegetables.Rest
Leave the salsa 15 minutes for the flavours to meld. Taste and adjust with salt or lime.
Ingredients: 500 g ripe, firm tomatoes · ½ pcs white onion · 2 pcs green chillies (serrano or jalapeño) · ½ bunch coriander · 1 pcs lime, juice · 1 tsp salt
Drain and serve
Before serving, pour off the juice that collects at the bottom so the salsa does not soak tacos or chips. Serve at once.
Ingredients: 500 g ripe, firm tomatoes · ½ pcs white onion · 2 pcs green chillies (serrano or jalapeño) · ½ bunch coriander · 1 pcs lime, juice · 1 tsp salt
Before you start
With avocado or mango
Diced avocado turns pico de gallo into an avocado salsa, a bit like a chunky guacamole, and mango into a sweet-hot salsa for fish and prawns.
Salt last
Salt draws juice from the tomatoes. If making the salsa ahead, salt it only just before serving.
Storage
Pico de gallo is best on the day it is made. It keeps in the fridge until the next day, but the tomatoes soften and the coriander loses freshness.