Everyday Kitchen

Mexican · Dips

Pico de Gallo

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free

Chop tomatoes, onion and coriander into a fresh salsa. Add lime just before mixing.

Prep
15 min
Cook
0 min
Total
15 min
Servings
4
Difficulty
Easy
Cuisine
Mexican
Course
Dips

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of pico de gallo
Representative chopped tomato salsa; chili and onion proportions may differ. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Bowl; knife; chopping board; spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Chop · About 1 min

  1. Cut 4 whole tomatoes into small cubes about 5 mm wide.
  2. Finely chop 1 whole red onion, 1 tbsp pickled jalapeño and 2 cloves garlic.
  3. Chop 15 g coriander leaves.

Mix · About 1 min

  1. Put all the chopped ingredients in the bowl.
  2. Add the juice from 1 whole lime.
  3. Add ¼ tsp salt.
  4. Turn the salsa gently with the spoon.
  5. Serve promptly.

Tips

    Substitutions

    • Use lemon juice instead of lime for a different flavour.

    Storage

    • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
    • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

    Make ahead

    • Chop onion and chili ahead; cut tomatoes close to serving.

    FAQ

    Can I use canned tomatoes?

    Fresh ripe tomatoes keep the intended texture.

    Why drain excess juice?

    It keeps the salsa from making other food soggy.

    How should I store pico de gallo?

    Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

    Recipe source and adaptation

    Measured home adaptation: Lulu Grimes: Pico de gallo.

    Uses the source’s jarred jalapeños and serves immediately; optional chilling is additional.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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