Pico de Gallo

Fresh Mexican tomato salsa with white onion, chilli, lime, and coriander.

Preparation: 15 min · Cooking: 0 min · Total: 30 min · 8 servings

Ingredients

• 680 g ripe tomatoes — Approximately 1.5 lb, rounded to grams.
• 240 ml finely chopped white onion — Volume measure: 1 US cup is treated as 240 ml; this is not a weight in grams.
• 1 pc medium jalapeño or serrano chilli
• 120 ml chopped fresh coriander — Volume measure: 1/2 US cup is 120 ml; this is not a weight in grams.
• 60 ml fresh lime juice
• 0.8 tsp fine sea salt

Instructions

1. Wash and prepare the produce

   Wash the tomatoes, chilli, and coriander and dry them. Peel and finely chop the onion; measure 240 ml without pressing it down. Cut the chilli open, remove seeds and ribs, and mince it.

   The onion and chilli pieces are small enough to spread evenly.

2. Marinate the onion

   Combine the onion, chilli, 60 ml lime juice, and 3/4 tsp salt in a bowl. Leave for at least 5 minutes while preparing the tomatoes and coriander. No heat is needed.

   The onion is coated with lime juice.

   Onion marinade: 5 minutes: 300 seconds

3. Dice the tomatoes and chop the coriander

   Remove the tough tomato cores. Cut the flesh into small, even dice, keeping the tomato pieces larger than the minced chilli. Chop the coriander and measure 120 ml.

   The tomato remains in distinct pieces.

4. Combine the salsa

   After the onion has marinated for at least 5 minutes, add the tomatoes and coriander. Fold gently from the bottom of the bowl until all the vegetables are coated; do not mash or blend.

   The ingredients are mixed but still keep their shape.

5. Rest the salsa—do not cook it

   Let the mixed salsa stand for at least 15 minutes so the flavours combine. If making it further ahead, cover and refrigerate. Keep it uncooked so the vegetables retain their fresh texture.

   Some tomato juice collects at the bottom; this is normal.

   Salsa rest: 15 minutes, no heat: 900 seconds

6. Stir and serve with a slotted spoon

   Stir gently and taste with a clean spoon. Lift out portions with a slotted spoon, allowing excess juice to drain back into the bowl so the food served with the salsa does not become soggy.

   Each serving contains vegetables without excessive liquid.

Tips

• Use ripe tomatoes; the salsa is never cooked to soften unripe fruit.

Common mistakes

• Blending turns the intended chopped salsa into a different texture.

Storage

Cover and refrigerate at 4°C or below for up to 3 days; it is best on the day made. Do not leave unrefrigerated for more than 2 hours, or 1 hour above 32°C. Stir and drain excess liquid when serving.

Reheating

Do not reheat; serve cold.

About this recipe

Pico de gallo is a fresh, chopped Mexican salsa, distinct from cooked or blended salsas.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.