Pico de Gallo
The Quirky Foodster Team
Ingredients
- Ripe tomatoes, diced — 400 g (14 oz)
- White onion, finely diced — 1/2 medium
- Fresh jalapeño or serrano chile, minced — 1
- Fresh coriander, chopped — 15 g (3 tbsp)
- Fresh lime juice — 30 ml (2 tbsp)
- Salt — 5 g (1 tsp)
Method
- Dice tomatoes evenly and place in a mixing bowl.
- Add finely diced onion and minced chile.
- Stir in chopped coriander.
- Add lime juice and salt, mixing well to combine.
- Let rest 10-15 minutes before serving to let flavours meld.
Cultural Background: A fresh, uncooked salsa of diced tomato, onion, chile and lime, pico de gallo ('rooster's beak') is a simple, bright chunky salsa found throughout Mexico, its exact name origin debated but reflecting the pecking-like motion once used to eat it by hand.
Tips: • Rinsing diced onion briefly under cold water mellows its sharpness if desired. • Use ripe, firm tomatoes for the best texture — overly soft or watery tomatoes make for a runny salsa.
Variations: • Add diced mango or pineapple for a fruity sweet-savoury variation. • Add diced avocado just before serving for a heartier version.
Storage: Refrigerate in an airtight container up to 2 days; best eaten fresh due to its raw ingredients.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 10 kcal, 0.4 g protein, 0 g fat, 2 g carbohydrate per 30 g serving.
FAQs: What is pico de gallo traditionally served with? Tacos, grilled meats, tortilla chips, and as a fresh topping for many Mexican dishes. How is it different from salsa roja? Pico de gallo is raw and chunky, while salsa roja is typically cooked/charred and blended smoother.
- Ripe tomatoes, diced — 400 g (14 oz)
- White onion, finely diced — 1/2 medium
- Fresh jalapeño or serrano chile, minced — 1
- Fresh coriander, chopped — 15 g (3 tbsp)
- Fresh lime juice — 30 ml (2 tbsp)
- Salt — 5 g (1 tsp)
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