Welcome to this delicious and vibrant Pico de Gallo! Bursting with flavour and colourful ingredients, this classic Mexican salsa is a true crowd-pleaser. Perfect for dipping, topping your favourite dishes, or simply enjoying on its own. Made from a zesty combination of tomatoes, onions, coriander, jalapeños, and lime juice, it will make your taste buds sing and add a little fiesta to your Mexican table!
This classic Mexican salsa is not only incredibly easy to make but also packs a punch of flavour that will elevate any dish.
Ingredients required for pico de gallo
- Tomatoes – I used perino cherry tomatoes (mainly red with a few gold). Although not authentic, they are sweet and delicious. Feel free to replace with 3-4 vine ripened tomatoes.
- Red Onion – you could also use white or brown
- Jalapeno – remove the seeds and membrane for a milder taste
- Coriander
- Lime Juice
- Salt
- Pinch of cracked black pepper
Serving suggestions
Here are some excellent serving suggestions for your Pico de Gallo:
- Tortilla Chips and Dip: Serve Pico de Gallo as a refreshing salsa alongside a bowl of crispy tortilla chips for a classic appetiser or snack.
- Taco Topping: Use as a topping for tacos, whether they’re filled with grilled chicken, beef, fish, or vegetarian ingredients. The freshness of the salsa pairs perfectly with the savoury flavours of tacos.
- Burrito Bowl: Add a generous scoop to your burrito bowl along with rice, beans, grilled vegetables, and your choice of protein.
- Grilled Meats: Spoon over grilled meats such as chicken, steak, or fish to add a vibrant and zesty touch to your meal.
- Eggs: Top scrambled eggs or omellets with a spoonful for a delicious breakfast or brunch option.
- Quesadillas and Fajitas: Serve alongside quesadillas or fajitas as a fresh and flavourful condiment.
- Salads: Use as a topping for salads to add a pop of colour and flavour. It pairs well with greens, avocado, grilled corn, and black beans.
- Sides: Serve as a side dish alongside grilled vegetables, rice, or beans for a refreshing and healthy addition to your meal.
- Seafood: Spoon over grilled or seared seafood such as prawns, scallops, or fish tacos for a light and refreshing accompaniment.
- Garnish: Use as a garnish for soups, such as gazpacho or tortilla soup, to add a fresh and tangy flavour element.
❄️ Storage
FRIDGE:
Transfer the salsa to an airtight container or a bowl covered tightly with plastic wrap. Store in the refrigerator and use within 2-3 days for the best flavour and texture. Before serving, give it a gentle stir.
FREEZE:
Not suitable to freeze.
Pico De Gallo
Ingredients
- 400g perino or cherry tomatoes, diced (or 3-4 vine ripened tomatoes)
- ½ red onion, diced (can use white or brown too)
- 1 jalapeno chilli, halved, deseeded and finely diced (leave the seeds in for extra heat)
- ¼ cup chopped fresh coriander leaves and stems
- Juice of 1 lime (about 2 tablespoons)
- ½ teaspoon sea salt
- pinch cracked black pepper
Instructions
- Combine all ingredients in a bowl. Cover and chill for at least 15 minutes before serving for the flavours to meld.
- Serve with corn chips, tortilla chips, alongside tacos, quesadilla's or burrito bowls. Or see the serving suggestions above for many other ways to serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - OTHER ADD INS
You can choose to add in extra flavour by adding a clove of crushed garlic, a pinch of cumin or some cayenne pepper for extra heat.
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