Pico de Gallo (serves 4–6)
- 4 medium ripe tomatoes (Roma ideal — less watery)
- 1/4 red or white onion, very finely diced
- 1 jalapeño, seeds removed for mild or seeds in for hot
- Large handful fresh coriander, roughly chopped
- Juice of 1–2 limes
- 1/2 tsp salt
- Optional: 1 garlic clove, finely grated
- 1
Remove tomato seeds
Halve tomatoes and scoop out seeds and watery juice with a spoon before dicing. This prevents pico becoming watery. Dice the remaining flesh into even 1cm cubes.
- 2
Dice onion very finely
Dice smaller than the tomato pieces — raw onion is overpowering if too coarse. If the raw flavour is too sharp, soak the diced onion in cold water 5 minutes then drain.
- 3
Finely dice the chilli
Very fine — no one wants a large chunk of jalapeño. Remove seeds and membranes for mild heat.
- 4
Combine and season
Mix everything together gently. Add lime juice and salt. Stir without breaking up the tomato pieces.
- 5
Rest 15 minutes before serving
The salt draws out a little tomato juice that mixes with the lime — this creates the light, vibrant dressing. Taste and adjust: more lime for brightness, more salt to amplify, more chilli for heat.
Serve withTortilla chips. Tacos, burritos and fajitas. Alongside grilled fish, chicken or steak. Stirred into scrambled eggs. On avocado toast. Mixed with black beans and corn for a simple salad.
Frequently Asked Questions
Pico de gallo is fresh and chunky — raw, uncooked ingredients chopped and mixed. Cooked salsa roja is made with roasted blended tomatoes and chillies, giving a smoother sauce texture and deeper, smokier flavour. Both are great; they serve different purposes.
Up to 2 days in the fridge in a sealed container. Tomatoes continue releasing liquid — drain off excess before serving from the fridge. Best eaten the day it is made. Does not freeze well.