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
Main ingredients
Seasoning and finishing
Liquids
Equipment
Bowl; knife; chopping board; spoon.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Chop · About 1 min
- Cut 4 whole tomatoes into small cubes about 5 mm wide.
- Finely chop 1 whole red onion, 1 tbsp pickled jalapeño and 2 cloves garlic.
- Chop 15 g coriander leaves.
Mix · About 1 min
- Put all the chopped ingredients in the bowl.
- Add the juice from 1 whole lime.
- Add ¼ tsp salt.
- Turn the salsa gently with the spoon.
- Serve promptly.
Tips
Substitutions
- Use lemon juice instead of lime for a different flavour.
Storage
- Get perishable Pico de Gallo into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pico de Gallo within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Pico de Gallo to 74°C / 165°F, stirring or turning it for even heating. When Pico de Gallo is part of the meal, serve cold salads, dips and chilled desserts straight 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?
Get perishable Pico de Gallo into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pico de Gallo within two days, keeping it covered at 4°C / 40°F or colder.
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
