🍅 Pico de gallo
Pico de gallo is a fresh Mexican salsa of chopped tomato, white onion, cilantro, jalapeño and lime juice. Unlike blended salsas it is chunky and almost dry, so it works as a topping as much as a dip. It is served with tacos, grilled meat, eggs, quesadillas and tortilla chips.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 4 ripe tomatoes, finely diced
- 1/2 white onion, finely chopped
- 1 small bunch cilantro, chopped
- 1–2 jalapeños, seeded and finely chopped
- Juice of 2 limes
- Salt
Method
- Dice the tomatoes and place them in a bowl; drain off some of the juice if very watery.
- Add the onion, cilantro and jalapeños.
- Squeeze in the lime juice and season with salt.
- Stir and let stand for 10 minutes before serving.
- Serve the same day while still crisp and fresh.
How to make it lighter
- At about 21 kcal per 100 g it is one of the lightest toppings; use it instead of sour cream or cheese sauces.
- Serve with raw vegetable sticks or grilled chicken rather than fried tortilla chips.
- Remove the jalapeño seeds and ribs for a milder salsa, or keep them for more heat at no extra calories.
History
Pico de gallo is also called salsa fresca or salsa mexicana, and the latter nickname refers to the red, white and green of the Mexican flag. It is eaten across Mexico and the neighbouring regions, and every cook adjusts the heat to taste. It is one of the simplest and most widely known Mexican table salsas.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →