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Tomato salsa sauce served
Vibrant Pico de Gallo served with lime slices

Fresh tomato salsa (Pico de gallo)

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Also known as 'Pico de Gallo' (Rooster's Beak), this salsa is a celebration of freshness. Unlike cooked sauces, crisp textures and raw flavours dominate here. In Mexico, it accompanies every meal, providing an acidic, refreshing contrast to richer meaty dishes (tacos, quesadillas). The lime juice not only flavours but also 'marinates' the vegetables.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 45 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Sharp chef's knife
  • Chopping board
  • Mixing bowl

Instructions

1 ✓

Halve the tomatoes, and if the excess juice bothers you, scrape out the seedy part with a teaspoon. Cut the flesh into small, even dice.

Tip: Firm-fleshed tomatoes are better because they hold their shape better and become less watery.
2 ✓

Finely chop the red onion and the jalapeño. Roughly chop the coriander.

Tip: The onion should be finer than the tomato so it doesn't dominate the flavour profile.
3 ✓

Toss the vegetables together in a bowl. Squeeze over the lime juice and season with salt.

Tip: The acidity of the lime and the salt react with the onion, taking away its raw, pungent strength and taming it.
4 ✓

Let it stand on the counter for 15 minutes before serving.

Tip: This time is needed for the flavours to meld (marinate), but don't leave it for hours as the vegetables will soften.

Recipe FAQ

The salsa became too watery, why?
Salt draws water out of the vegetables (osmosis). If you don't want it to be watery, scrape out the seedy inside of the tomato before cutting, or serve with a slotted spoon.
How hot should it be?
The strength of the jalapeño is largely in its veins and seeds. If you want a 'milder' salsa, scrape out the white veins and seeds from the chilli.

Ingredients

  • 4 pcs Tomatoes (firm flesh, e.g. Roma)
  • 1 head Red onion
  • 1 bunch Fresh coriander
  • 1 pc Jalapeño chilli (or other green chilli)
  • 1 pc Juice of 1 Lime
  • 0.5 tsp Salt