Pico de Gallo

Sadly you don’t see Pico de Gallo all that often in the UK, rather Mexican food here tends to come with a much saucier salsa (a bit of a tautology, I know) which is too wet for most meals but great for making a bag of Doritos somewhat easier to eat.

It’s not that I don’t like the “normal” sort of salsa by the way – it’s just tricky to eat it with any dish that brings its own moisture as all you end up doing is making everything even soggier and needing a spoon instead of a fork.

For me, the way around the issue is to use Pico de Gallo instead – it comes with all of the same fresh, slightly spicy flavours but in a much drier form that doesn’t drench everything with tomato juice. It’s also really easy to make in advance and heap onto the side of any plate that needs a bit more sunshine…

Pico de Gallo
Prep Time
10 mins
Total Time
10 mins
Course: Side Dish
Cuisine: Mexican, Side Dishes, Tex-Mex
Servings: 2
  • 4 Tomatoes chopped
  • 1 Red Onion chopped
  • 1 Jalapeno chilli or 1 tbsp from a jar, finely chopped
  • 2 cloves Garlic crushed
  • Handful Fresh Coriander chopped
  • 1 Lime juiced and zested
  1. Put all the ingredients together in a bowl, season and stir until well mixed. Put into the fridge to chill. If you’re pressed for time you can do this a day beforehand, but not too much longer.Just remember to take it out of the fridge and bring it back up to room temperature about 15-20 minutes before serving.

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