Pico de Gallo

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Pico de Gallo

Ingredient Notes

Roma tomatoes:

Roma (plum) tomatoes are the best choice here as they have less water content and more flesh than regular tomatoes. Ripe but firm is what you want. Very soft or overripe tomatoes will make the salsa watery. If you can’t find Roma, any ripe tomato works but scoop out the seeds and excess juice before dicing. Dice them as finely as you can for the best texture.

jalapeño:

The standard chilli for pico de gallo. Deseed it for a milder result, or leave the seeds in if you want more heat. Serrano chillies are a good substitute and slightly hotter than jalapeños. Long green chillies also work but are considerably milder, so you may want to use more to get the same level of heat.

Coriander:

Fresh coriander is what gives pico de gallo its brightness. Use the leaves and the fine stems, which have plenty of flavour. Don’t use dried coriander as it tastes completely different. If you’re cooking for someone who dislikes coriander, flat-leaf parsley works as a substitute though the flavour will be noticeably different.

Ingredients

½ white onion
2 Roma (plum) tomatoes
1 jalapeno chilli
1 tbsp coriander
juice of 1 lime
sea salt, to season

Equipment

Medium bowl
Sharp knife and chopping board

Directions

Finely dice the onion, tomatoes and chilli. If you want it less spicy, deseed your chillies. Finely chop the coriander.
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.

Notes

Chef Tips

Dice finely and evenly

Use a sharp knife and take your time getting everything diced small and consistently. You want each mouthful to have all the flavours at once. Rough uneven cuts mean big chunks of raw onion or tomato that dominate the bite rather than blending together.

Rest it before serving

The salsa is good straight away but improves after 15-30 minutes in the fridge. The lime juice and salt draw liquid out of the tomatoes and onion and everything comes together properly. If it has been sitting for a while and looks watery, drain off the excess liquid before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. It will become more liquid the longer it sits as the salt continues to draw moisture from the tomatoes. Drain any excess liquid before serving.

FAQs

Can I make this ahead of time?

Yes. Make it up to a day ahead and store covered in the fridge. It’s even better after a couple of hours as the flavours have time to develop. Drain any excess liquid that has pooled before serving, especially if using it as a dip.

What can I swap the coriander for?

If you or someone you’re cooking for doesn’t like coriander, flat-leaf parsley is the closest substitute. It gives a similar fresh, herby quality without the divisive flavour. The salsa will taste different but still works well.