Pico de gallo
Raw tomato, white onion, serrano chilli and coriander chopped small and dressed with lime and salt. Mexico's fresh chopped salsa, also called salsa mexicana.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 15 min
- Cook
- —
- Rest
- 10 min
- Total
- 25 min
- Difficulty
- Very easy
- Spice
- Medium heat
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Pico de gallo is a chopped raw salsa of firm tomato, white onion, fresh green chilli and coriander, all cut to the same small dice and seasoned with lime juice and salt. It should be chunky and bright, not wet. The work is all knife work, and the one technique worth knowing is to seed the tomatoes, or at least drain off their juice, so the salsa does not swim. Make it no more than an hour before you eat. After that the onion turns harsh, the tomato weeps and the coriander darkens. Taste for salt twice, because tomatoes take a lot.
What you'll need
6 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Halve the tomatoes and scoop out the seeds and juice; keep them for a sauce or a drink. Dice the flesh to about 5 mm.
5 min
Step 2
Dice the onion to the same size. If you want it milder, rinse it in a sieve under cold water and drain well. Dice the chillies finely, keeping the seeds for heat or not, and chop the coriander.
7 min
Step 3
Mix everything in a bowl with the lime juice and salt. Taste and adjust, then leave 10 minutes so the salt draws out the flavour.
2 min
Step 4
Just before serving, tip the bowl and spoon off any liquid that has collected. Stir, taste again for salt and lime, and serve within the hour.
1 min
Nutrition
Per serving · estimate
- Calories
- 22 kcal
- Protein
- 1 g
- Carbs
- 5.1 g
- Fat
- 0.2 g
- Saturated fat
- 0 g
- Fibre
- 1.5 g
- Sugar
- 2.8 g
- Sodium
- 329 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Vegan
- Vegetarian
- Dairy-free
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Serrano chilli → Jalapeño
Milder and fleshier. Use one and a half for every serrano.
White onion → Red onion
Sweeter and less sharp. It turns the salsa a little pink.
Tips
- Use a sharp knife. A blunt one crushes the tomato and makes the salsa watery.
- Plum tomatoes have less juice and are the best choice out of season.
History & culture
It goes on almost everything: tacos, eggs, grilled meat, tostadas, beans. Taquerías put it out in a bowl with a spoon, and at home it is chopped while the tortillas warm. Its other name, salsa mexicana, comes from its colours, the red, white and green of the flag, and in some places it is called salsa bandera for the same reason.
Tomatoes, chillies and the idea of a raw salsa were all part of Mexican cooking before the Spanish arrived; the onion and lime came with them. Pico de gallo means rooster's beak, and nobody agrees why. The story goes that it was once eaten with the fingers in a pecking pinch, or that the chilli bites like a beak.
Traditional — In parts of Jalisco and the north, pico de gallo can also mean a fruit salad of jícama, cucumber and orange with chilli powder. This is the tomato salsa most people mean.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pico de gallo take?
25 min all in — 15 min prep, 10 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
Medium heat.
Does it fit a diet?
The published recipe is labelled Vegan, Vegetarian, Dairy-free, Gluten-free, Nut-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
5 more questionsFewer questions
What equipment do I need?
Chef's knife, Cutting board, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Serrano chilli → Jalapeño. Milder and fleshier. Use one and a half for every serrano. White onion → Red onion. Sweeter and less sharp. It turns the salsa a little pink.
Any tips from this recipe?
Use a sharp knife. A blunt one crushes the tomato and makes the salsa watery. Plum tomatoes have less juice and are the best choice out of season.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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