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Home » Recipes » Dips and Sauces

Pico de Gallo Recipe

Published: Mar 24, 2015 · Modified: Oct 2, 2018 by Kate Hackworthy · 13 Comments

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Pico de Gallo (also known as Salsa Fresca) is like a raw salsa. Just as vibrant, spicy and fresh, but with that punch and bite that raw vegetables pack.

Pico de Gallo in a bowl with coriander/cilantro and a wedge of fresh lime.

Pico de Gallo

As the cold days give way to brighter mornings and buds on the trees, don't you just suddenly want to eat differently? Once the scarf and gloves are packed away, I always want brighter flavours, crispy raw vegetables and zesty citrus. That makes this Pico de Gallo a perfect way to welcome the changing tastes of the seasons.

What is Pico de Gallo?

Pico de Gallo is a Mexican salsa. Normally salsas use cooked tinned tomatoes, but Pico de Gallo (also known as Salsa Fresca) is like a raw salsa. Just as vibrant, spicy and fresh, but with that punch and bite that raw vegetables pack.

In it you'll find, tomatoes, onion, garlic, hot peppers, coriander (cilantro), salt and fresh lime juice. It's vibrant, zingy and utterly delicious.

Pico de Gallo ingredients - chopped onion, tomato, cilantro, peppers, plus lime wedges.

Customise your Pico de Gallo

One of the great things about Pico de Gallo is that you can tweak it how you like.

Don't like jalapeno? Leave them out or else scrape out the seeds and membrane to make them less spicy.

Not a fan of yellow onions? Add red onions or shallots.

Don't like it too juicy? Drain the tomatoes for a few minutes before adding them.

The world is your, erm, salsa.

 

Get the Pico de Gallo (Salsa Fresca) Recipe

Did you make this recipe? Please let me know how this pico de gallo recipe turned out for you! Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

📖 Recipe

A bowl of salsa.

Pico de Gallo (Salsa Fresca) + Gefu Cubico Cutter Review

Kate Hackworthy | Veggie Desserts
This Mexican raw salsa has a vibrant, fresh flavour. It's lovely with nachos, raw veggies and in Mexican meals. 
5 from 2 votes
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Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Dips and Spreads
Cuisine Mexican
Servings 6
Calories 14 kcal

Ingredients
 

  • ½ onion (red or yellow)
  • 300 g tomatoes
  • 1 clove garlic
  • 2 teaspoons jalapeno peppers (to taste), remove the seeds to make it milder, if desired, finely chopped
  • 1 handful coriander (cilantro), chopped
  • ½ teaspoon salt
  • Juice of 1 lime

Instructions
 

  • Chop the onions, tomatoes, garlic, jalapenos and coriander. If the tomatoes are a bit wet, you can drain them slightly in a colander. 
  • Mix with the salt and lime juice. It’s nice either eaten immediately or if left to marinade itself.

Nutrition

Calories: 14kcalCarbohydrates: 3gSodium: 197mgPotassium: 139mgSugar: 1gVitamin A: 445IUVitamin C: 10.6mgCalcium: 9mgIron: 0.2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

How to Eat Pico de Gallo

This pico de gallo is lovely served with:

Nachos
Tortillas
As a South American-style bruschetta
Raw vegetables dip
On scrambled eggs
Or eat it straight out of the bowl with a spoon!

A bowl of salsa.

 

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Reader Interactions

Comments

    5 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. Joanne

    March 25, 2017 at 12:53 pm

    5 stars
    This was delicious! So fresh and delicious. We had it with guacamole for nachos.

    Reply
  2. kellie@foodtoglow

    March 26, 2015 at 11:00 am

    You've reminded me how much I love pico de gallo! I grew up in Florida which, as you can imagine, is heavily influenced by Mexican food. Fond memories of carefree teenage years scooping up pico de gallo with masses of massive restaurant-made tortilla chips. Time to get out the tortilla press! Great recipe, Kate. And I too love the new-look blog. 🙂

    Reply
    • Kate Hackworthy

      March 26, 2015 at 1:10 pm

      Thanks Kellie! I'm jealous of your tortilla press - awesome!

      Reply
  3. Jan @GlugofOil

    March 25, 2015 at 11:53 am

    Lovely fresh flavours and I love the cubico cutter!

    Reply
    • Kate Hackworthy

      March 25, 2015 at 1:17 pm

      The cubico cutter really made this super-quick!

      Reply
  4. laura_howtocook

    March 25, 2015 at 10:04 am

    I love eating fresh salsa like this, they taste so fresh and zingy, and healthy too!

    Reply
    • Kate Hackworthy

      March 25, 2015 at 1:17 pm

      I know! Not only is it really flavouful, but you feel so healthy eating it 🙂

      Reply
  5. Kavey Eats

    March 25, 2015 at 8:24 am

    I didn't know the term but I do love a fresh salsa, there's something very vibrant about it. For meat eaters, it's perfect with grilled meats, and also great in a meze with lots of flat bread and a variety of little treats. Yum!

    Reply
    • Kate Hackworthy

      March 25, 2015 at 1:15 pm

      I'm sure it's lovely over barbecued fish as well. It's versatile!

      Reply
  6. Stuart

    March 24, 2015 at 10:34 pm

    I've heard of pico de gallo before, but wasn't too sure what it was. Thanks for sharing Kate!

    Reply
    • Kate Hackworthy

      March 25, 2015 at 1:13 pm

      Thanks Stuart, Pico de Gallo is amazing - I hope you get to try it.

      Reply
  7. superfitbabe

    March 24, 2015 at 4:16 pm

    I love pico de gallo! So so good!

    Reply
    • Kate Hackworthy

      March 25, 2015 at 1:14 pm

      Isn't it just a fresh and lovely dish!

      Reply

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Kate Hackworthy in the kitchen

Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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