Pico de gallo is a fresh Mexican salsa made from finely chopped tomato, onion, chilli, coriander and lime. It's is best used with tacos, grilled meats, eggs, rice bowls or simply served with corn chips for dipping.
Category
Dinner
Servings
1.5 cups
Prep time
5 minutes
Cook time
0 minutes
Pico de gallo is a fresh Mexican salsa made from finely chopped tomato, onion, chilli, coriander and lime. It's is best used with tacos, grilled meats, eggs, rice bowls or simply served with corn chips for dipping.
Ingredients
- ½ white onion, finely diced
- 2 Roma (plum) tomatoes, finely diced
- 1 jalapeno chilli, finely diced (deseeded optional)
- 1 tbsp coriander, finely chopped
- juice of 1 lime
- sea salt, to season
Directions
In a medium bowl, combine the onion, tomatoes, jalapeno and coriander. Stir through the lime juice and season with salt to taste.
- Transfer to a serving bowl and refrigerate until needed.
Recipe notes
Substitutions
If you can’t find Jalapeno chillies, you could substitute with serrano or long green chillies.
Storage
Store the salsa in an airtight container refrigerated for up to 3 days. It will become more liquid the longer it sits.
Serving ideas
This salsa is a fundamental part of Mexican cuisine and can be served with corn chips, tacos, grilled meats, quesadillas….any of your favourite Mexican dishes really.
