This easy authentic pico de gallo salsa recipe, from Rick Stein’s The Road to Mexico recipe book, features fresh tomatoes, onions, jalapeños, coriander, and lime juice. Perfect for tacos, nachos, and more, this refreshing salsa is the ultimate Mexican side dish!
Tips
- Onion - red onion will give a slightly sweeter taste and vibrant colour, versus white onion giving a sharper flavour - the choice is yours!
- If you don't like too much heat, feel free to deseed the chilli. Alternatively, use a half a pepper for a milder salsa.
- Herb alternative - if you don't enjoy the taste of coriander, use parsley as a substitute, however it will alter the flavour profile of the salsa.
- This pico de gallo salsa recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
To avoid watery Pico de Gallo, use firm, ripe tomatoes and remove the seeds and excess juice before chopping. You can also let the finished salsa sit in a sieve to drain any extra liquid if needed.
Yes - you can make Pico de Gallo a few hours in advance to allow the flavours to infuse. However, it’s best eaten within 24 hours as the tomatoes release more liquid over time. Keep it in an airtight container in the fridge until ready to serve.
Pico de Gallo is delicious with tortilla chips, as a topping for tacos, burritos, quesadillas, and grilled meats. It also works well on salads or as a fresh side for Mexican-inspired meals.
Freezing is not recommended, as the texture of the fresh tomatoes, onions, and coriander will change when thawed, resulting in a watery and mushy salsa. It’s best to make Pico de Gallo fresh to enjoy its crisp flavours and textures.
For a spicier Pico de Gallo, leave the seeds in the jalapeño or add an extra pepper. Serrano peppers can also be used for more heat, and you can adjust the spice level to suit your taste.
Yes - you can use lemon juice if you don’t have lime juice. However, lime juice gives a more authentic flavour and compliments the other ingredients well. If possible, try using fresh lime juice for the best results.
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HOW TO MAKE THIS PICO DE GALLO SALSA
Ingredients
- 2 large ripe tomatoes, deseeded and finely diced
- half an onion, finely chopped (see Tips)
- a handful of coriander, chopped (see Tips)
- 1 green jalapeño chilli, finely chopped (see Tips)
- 0.25 tsp salt
- juice of half to 1 lime
Instructions
- Mix all the ingredients in a bowl, starting with the juice of half a lime and adding more to taste, if desired. Set aside for at least 15 minutes before serving.
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Pico De Gallo Salsa
Ingredients
- 2 large ripe tomatoes deseeded and finely diced
- half a medium onion finely chopped (see Notes)
- a handful of coriander chopped (see Notes)
- 1 green jalapeño chilli finely chopped (see Notes)
- 0.25 tsp salt
- juice of half to 1 lime
Instructions
- Mix all the ingredients in a bowl, starting with the juice of half a lime and adding more to taste, if desired. Set aside for at least 15 minutes before serving.
Notes
-
- Onion - red onion will give a slightly sweeter taste and vibrant colour, versus white onion giving a sharper flavour - the choice is yours!
- If you don't like too much heat, feel free to deseed the chilli. Alternatively, use a half a pepper for a milder salsa.
- Herb alternative - if you don't enjoy the taste of coriander, use parsley as a substitute, however it will alter the flavour profile of the salsa.
- This pico de gallo salsa recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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