Classic Pico De Gallo
Servings: 4 servings
Calories: 67kcal
Fresh, bright and endlessly versatile, this Classic Pico de Gallo is your new go-to for tacos, nachos, barbecue nights and beyond. It’s quick to make, naturally gluten and dairy-free, and easily customisable for spice levels. Perfect for adding a burst of flavour to weeknight dinners or weekend entertaining.
Ingredients
- ½ small red onion, finely diced
- ¼ tsp sea salt flakes, plus extra to taste
- 1 lime, juiced
- 3 ripe roma (plum) or truss tomatoes (see note 1 for cherry tomatoes)
- 1 small jalapeño or long green chilli, finely chopped (optional)
- ¼ cup finely chopped fresh coriander (cilantro) leaves and stems (see note 2 for substitutions)
- 1 tbsp olive oil (optional)
Instructions
- Prep the onion – Add the onion to a small bowl with the salt and half the lime juice. Let this sit while you prep everything else – this process takes the harshness out of the raw onion and gives it a subtle tangy flavour.
- Prep the tomatoes – To prepare the tomatoes, you can finely dice them as they are, or, if time permits, use the following method to scoop out the seeds (recommended for the best, non-soggy result!). Slice the tomatoes in half lengthways, then use a small spoon to scoop out the seeds and watery pulp (it doesn’t need to be perfect – just remove the juiciest bits). Lay each tomato half cut-side down, then slice into thin strips. Turn and dice into small cubes.
- Add the remaining ingredients – Add the chilli to the tomatoes (if using), along with the coriander, onion, olive oil (if using – it adds a shine and richness) and the remaining lime juice. Taste and season with extra salt, if needed.
- Stand (optional) – If time permits, let it sit at room temperature for 10–15 minutes before serving – this allows the flavours to meld and the tomatoes to release a little juice.
- Serve – Serve spooned over quesadillas, burritos, tacos, nachos, grilled meats or enjoy with corn chips.
Notes
Note 1 – You can also use cherry tomatoes. Just quarter them, scoop out any excess seeds if you like, and chop small.
Note 2 – You can replace coriander (cilantro) with finely chopped flat-leaf parsley or chives. It will change the flavour profile, but you’ll still get that fresh-herb brightness.
Make Ahead
Chop and mix the Classic Pico de Gallo up to 4 hours ahead, cover, then store in the fridge in an airtight container. For longer storage, prep the onion, chilli and coriander (cilantro) separately from the tomatoes and combine just before serving.Leftovers
Fridge – Store in an airtight container for up to 2 days. Serve cold or at room temperature.Nutrition Facts
Classic Pico De Gallo
Amount per Serving
Calories
67
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Monounsaturated Fat
3
g
Sodium
149
mg
6
%
Potassium
266
mg
8
%
Carbohydrates
3
g
1
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
1
g
2
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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