Five ingredients is all you need to make the best pico de gallo recipe. Pico de gallo is a fresh tomato salsa served as part of many Mexican dishes such us: tacos, enchiladas, nachos, ranch style eggs, guacamole… Have you ever tried it? It literally takes few minutes to prepare it. I’m sure you will end up adding this pico de gallo to everything.
Classic Pico de Gallo is made with tomatoes, onion, jalapeño, fresh coriander, salt and a heavy squeeze of lime juice. Pico de Gallo should taste fresh and the lime juice helps with that. It is naturally vegan, gluten free, low carb and paleo.
This is a very simple recipe, just chop, chop, chop! If you are skilful with the knife your pico de gallo will be ready in less than 10 minutes.
It is best in Summer when tomatoes are ripe and flavourful. We usually made a jar and keep it in our fridge at all times. It works with just about anything. I love it with grilled fish and it is also nice stirred into salads for a refreshing touch.
I fall in love with this and other Mexican recipes during a Latin cooking lesson. I learnt how to make some of the most delicious and traditional dishes. I’m working on the recipes to keep them simple and healthy for you. I look forward to sharing them soon!
This pico de gallo is the first recipe and a basic recipe in Mexican cooking that you need to know. It’s become so popular that I see it on the menu at many kinds of restaurants now. This is the classic recipe but you can easily customize it to make it your own! I also made a Peach pico de gallo, a more fruity version that tastes delicious. You can also experiment with avocado, cucumber, corn, mango, strawberries…
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Five ingredients is all you need to make the best pico de gallo recipe. Pico de gallo is a fresh tomato salsa served as part of many Mexican dishes, have you ever tried it?
- 2 ½ cups chopped tomatoes, seeds removed and diced (about 3 ripe tomatoes)
- 2 cups white onion, finely chopped (about 1 onion)
- ¼ cup finely chopped coriander
- 1 lime juiced
- ½ tsp sea salt
- 4 slices of canned pickled jalapenos, finely chopped (optional)
- 1/4 cup green pepper not spicy, finely chopped (optional)
Combine the tomatoes, onion, green pepper and jalapenos in a large bowl. Mix well and add lime juice, coriander and 1/2 tsp. of salt or more to taste. Cover and let sit in the fridge for at least 30’. Season to taste with more salt if necessary. Refrigerate for up to 3 days.
*Traditionally white onion is used but you can use also red onion
*If you use fresh jalapeños I recommend you to remove the white membrane, along with the seeds that are the hottest parts.
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