Pico de Gallo (Fresh Tomato Salsa)
Photo: remcoosculiflowers / Pixabay
Mexico's fresh chopped salsa: ripe tomatoes, white onion, serrano chilli and coriander with a squeeze of lime. Bright and crunchy, for tacos, eggs, grilled meat or just chips.
Servings
Ingredients
Nutrition
Per serving
Steps
Chop the tomatoes
Cut the tomatoes in half and scoop out the watery seeds with a teaspoon. Dice the flesh into small, even cubes of about 1 cm.
Chop the onion and chilli
Finely chop the onion. Remove the seeds from the chillies if you want it milder, then chop them very finely.
Chop the coriander
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Mix and season
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Chop the tomatoes
Cut the tomatoes in half and scoop out the watery seeds with a teaspoon. Dice the flesh into small, even cubes of about 1 cm.
Chop the onion and chilli
Finely chop the onion. Remove the seeds from the chillies if you want it milder, then chop them very finely.
Chop the coriander
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Mix and season
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The Story Behind the Dish
Pico de gallo, also called salsa mexicana or salsa bandera, is the simplest and freshest of all Mexican salsas: raw ingredients chopped by hand, never blended or cooked.
It is on the table at taquerías across the country, spooned onto tacos, grilled meats, eggs and tostadas to add crunch and brightness.
⭐ Why It's Famous
Its red tomato, white onion and green chilli and coriander match the colours of the Mexican flag, which is why it's also called 'salsa bandera', flag salsa.
💡 Fun Fact
Pico de gallo means 'rooster's beak'. Nobody is sure why; one theory is that it was once eaten by pinching it between the thumb and finger, like a pecking beak.
Jalisco and central Mexico
20.66°N, -103.35°W
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