Pico de Gallo Recipe
Creating an authentic Pico de Gallo recipe at home is straightforward, rewarding, and endlessly adaptable. From its crisp texture to its bright, fresh taste, this salsa delivers flavour without the fuss.
Ingredients
- 4 medium ripe Tomatoes Use firm
- ½ medium White onion Finely diced, soak in cold water to reduce sharpness
- ¼ cup Fresh coriander
- 1 small Jalapeño or chilli Deseeded for less heat
- 2 tbsp Lime juice reshly squeezed from 1 large lime Enhances acidity and brightness
- ½ tso Sea salt Use fine sea salt; adjust as needed Balances and lifts all flavours
Instructions
- Begin by selecting ripe, firm tomatoes, Roma tomatoes are ideal due to their low moisture content. Dice them evenly, and be sure to remove the seeds and pulp to prevent excess liquid from thinning the salsa. Finely chop the onion and the chilli, adjusting the chilli quantity based on your preferred heat level.4 medium ripe Tomatoes
- To tone down the sharpness of raw onion, soak the chopped pieces in cold water for 5–10 minutes. This step makes the onion milder without losing its crunch.½ medium White onion
- Use only the leaves and tender top stems of fresh coriander. Coarse chopping helps maintain its vibrant colour and flavour profile.¼ cup Fresh coriander
- In a mixing bowl, add the chopped tomatoes, onion, chilli, and coriander. Gently stir to mix the ingredients evenly without breaking them down.1 small Jalapeño or chilli
- Squeeze the juice of a fresh lime over the mixture. Sprinkle in sea salt to taste. Start with about half a teaspoon and adjust after tasting.2 tbsp Lime juice
- Allow the Pico de Gallo to sit at room temperature or in the fridge for at least 15–30 minutes. This resting period is essential for allowing the flavours to develop and meld together.½ tso Sea salt
- Scoop onto tacos, burritos, grilled meats, or serve alongside tortilla chips. If making in advance, refrigerate and stir gently before serving.