Pico de Gallo
Fresh, colorful, and full of zesty flavor
Pico de Gallo is a staple of Mexican cuisine—simple, vibrant, and incredibly versatile. Often called salsa bandera (“flag sauce”) because of its red, white, and green colors, it brings a fresh burst of brightness to any dish. Perfect with tacos, fajitas, grilled meats, or tortilla chips.
Why You’ll Love This Pico de Gallo
It’s quick, healthy, and packed with bold flavor. The tomatoes provide juicy sweetness, the jalapeño adds a touch of heat, and fresh lime juice ties everything together with citrusy zing. Plus, it only gets better as it rests and the flavors meld.
Ingredient Breakdown: What Each Part Does
- Tomatoes: The juicy, sweet base—choose ripe, firm ones for best texture.
- Jalapeño: Adds a little kick without overpowering the freshness.
- Onion: Brings a sharp bite and crunch.
- Garlic: Adds savory depth to balance the acidity.
- Coriander (cilantro): The herbal note that gives pico de gallo its signature flavor.
- Lime juice: Brightens and binds the ingredients.
- Salt & pepper: Essential for bringing out all the flavors.
Make-Ahead Tips
- Make it 1–2 hours before serving and let it rest in the fridge—this enhances the flavor.
- For the best texture, chop everything finely and evenly.
- Avoid making it more than a day ahead, as the tomatoes can become watery.
Storage
Fridge: Store in an airtight container for up to 2 days. Stir before serving.
Freezer: Not recommended—tomatoes and herbs lose texture when frozen.
Time and Yield
Total time: Under 20 minutes
Servings: 4
Step-by-Step Instructions
1. Prep the vegetables
Finely chop:
- 4 tomatoes
- 1 jalapeño (remove seeds for less heat)
- 1 onion
- 2 cloves garlic
- 1 bunch fresh coriander (cilantro)
2. Mix and season
Add everything to a bowl. Squeeze in:
- Juice of 1 lime
Season with a pinch of: - Salt
- Freshly ground black pepper
Stir to combine.
3. Let it rest
Cover and refrigerate for at least 30 minutes, preferably 1–2 hours, to let the flavors develop.
Ingredients (Metric & US)
- 4 medium tomatoes
- 1 jalapeño
- 1 medium onion
- 2 cloves garlic
- 1 bunch fresh coriander (cilantro)
- Juice of 1 lime (approx. 2 tbsp / 30 ml)
- Salt and pepper, to taste
Nutritional Info
per portion/serving
Calories: 36 kcal Fat: 0 g Protein: 2 g Carbohydrates: 4 g
Pico de Gallo
Ingredients
- 4 medium tomatoes
- 1 jalapeño
- 1 medium onion
- 2 cloves garlic
- 1 bunch fresh coriander cilantro
- 1 Juice of lime approx. 2 tbsp / 30 ml
- Salt and pepper to taste
Instructions
Prep the vegetables
- Finely chop: 4 tomatoes, 1 jalapeño (remove seeds for less heat), 1 onion, 2 cloves garlic, 1 bunch fresh coriander (cilantro)
Mix and season
- Add everything to a bowl. Squeeze in: Juice of 1 lime
- Season with a pinch of: Salt, Freshly ground black pepper
- Stir to combine.
Let it rest
- Cover and refrigerate for at least 30 minutes, preferably 1–2 hours, to let the flavors develop.