Pico de gallo, also called salsa fresca, is a fresh, uncooked Mexican salsa that is on the table in practically every restaurant. Ripe tomatoes, onion, coriander, jalapeño and lime juice together create a perfect balance between fresh, spicy and sour. Delicious as a dip, but also indispensable with tacos, burritos, nachos and grilled meat.
Pico de gallo
Pico de gallo
Method
01
Prepare the vegetables
Halve the tomatoes and, if you like, remove the juice and seeds for a firmer salsa. Cut the flesh into small cubes. Chop the white onion very finely and remove the seeds and membranes of the jalapeño before chopping it finely too. Roughly chop the coriander.
02
Mix
Put the tomatoes, onion, jalapeño and coriander in a large bowl. Squeeze the limes and add the juice. If you like, add the finely chopped garlic and season with sea salt and black pepper.
03
Rest
Gently fold everything together so the ingredients stay whole. Leave the pico de gallo to rest for 15–30 minutes in the fridge so the flavours can come together well.
04
Season
Taste just before serving and, if needed, add extra lime juice, salt or jalapeño for the desired balance between fresh, salty and spicy.
05
Serve
Serve chilled as a dip with tortilla chips or as a fresh topping on tacos, burritos, quesadillas, nachos, fajitas or grilled meat and fish.
Tips & notes
Preferably use ripe Roma tomatoes. These contain less moisture than ordinary tomatoes, so the pico de gallo stays firm for longer and doesn't turn watery. It gets even better if you make it about half an hour before serving, so that all the flavours can infuse well. Keeps for a maximum of 2 days, covered, in the fridge; it releases liquid, so let it drain briefly before serving.
Variations
- Add cubes of mango for a sweet, tropical twist.
- Leave out the jalapeño for a mild children's version.
Serve with
| Calories | 42 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 10 g |
| Fat | 0 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
