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5.0 from 33 votes

Pico de Gallo (Authentic)

This is an authentic recipe for Pico de Gallo from "Truly Mexican", a fabulous cookbook filled with authentic Mexican recipes. Use this recipe as a base and adjust to your taste - more or less spiciness, and even add olive oil if you want! This makes enough for 8 tacos (as a topping).

Prep Time
5 mins
Total Time
5 mins
Servings: 2 1/2 cups
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 3 large tomatoes
  • 1/3 cup cilantro/coriander leaves , roughly chopped
  • 1/4 cup finely chopped white onion (Note 1)
  • 1 1/2 tbsp finely chopped jalapeno or serrano chilli (adjust to taste)
  • 1 - 2 tbsp lime juice (adjust to taste)
  • 1/2 tsp salt (table salt) or 3/4 tsp kosher / sea salt flakes

Instructions

    Cup of Yum
  1. Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
  2. Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
  3. This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.

Notes

  • This can be substituted with brown or red onion, eschallots/French shallots, or the white part of shallots / scallions.
  • Use this recipe as a base and adjust to your taste, especially the lime juice, chilli/jalapeno and salt. Sometimes I add pepper and olive oil, especially if I serve this as a side salad which I often do.
  • What to use Pico de Gallo for (Mexican dishes):- Topping/filling for tacos, burritos, enchiladas, taquitos, quesadillas, fajitas, nachos- As a side salad for any Mexican, Mediterranean or Middle Eastern dish- Top fried eggs or stuff in a folded omelette to make a Mexican breakfast!- For corn chips as an appetiser