Pico de gallo salsa

    Pico de gallo salsa


    2 people made this

    About this recipe: Ripe tomatoes, red onion, jalapeno chilli pepper, fresh coriander and lime juice combine in this salsa that's bursting with flavour. Over the years, I have tweaked this recipe and learnt a few tricks to perfect it. The first trick is to marinate the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and coriander. The second tip is to hand chop everything and not be tempted to use a food processor. It takes a while, but it is worth it.

    Serves: 6 

    • 160g finely chopped red onion
    • 1 jalapeno chilli pepper, seeded and finely chopped - or more to taste
    • 2 limes, juiced
    • 450g ripe tomatoes, seeded and chopped
    • 25g freshly chopped coriander
    • 1 teaspoon salt

    Prep:20min  ›  Extra time:20min marinating  ›  Ready in:40min 

    1. Mix red onion, jalapeno and lime juice in a bowl. Allow to stand for 5 minutes. Mix in tomatoes, coriander and salt; allow to stand 15 more minutes for flavours to blend before serving.

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    Reviews (1)


    Delicious. Soaked the red onion in hot water for 10 minutes prior to adding to the pico de gallo. It takes the harshness out of the onion. - 06 May 2016

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