This simple pico de gallo is the perfect topping or side dish. You can use it on tacos, sandwiches, burgers, as a side or as a dip with your favourite brand of nacho chips.
Pico de gallo, also known as salsa fresca is a type of chunky salsa that is very simple to make. Because it’s made from fresh tomatoes, unlike the most common salsas that we’re used to in North America, it’s a quick salsa that requires little effort and time.
If you grow your own tomatoes salsas are a great way to use them up. With this simple recipe, you can have a delicious salsa, garden to table, in under 15 minutes.
We kept this recipe simple for a few reasons but if you are feeling adventurous try adding some garlic and jalapeños for an even more authentic pico de gallo.
Preparing Simple Pico de Gallo
Ingredients
Cherry tomatoes: Tomatoes are actually a fruit, despite most people believing them to be vegetables. Cherry tomatoes are a type of small and usually round tomato. They range in size from about a half-inch circumference to the size of a golf ball.
Cilantro: Cilantro is also known as coriander. They are in fact the same however the naming conventions vary between the Americas and other parts of the world. In America, cilantro is often referencing the fresh stem and leaf of the plant while coriander refers to the plant’s dried seeds. You will note that this is how I use these two terms, meaning that we are using the fresh herb in this recipe. Other parts of the world refer to this plant as coriander and to its dried version as coriander seeds.
Red Onion: Red onions have a purply reddish colour and are an important addition to this recipe. It has a nice mild flavour both in its raw form and cooked.
Lime: Lime fruit is a green citrus fruit that is very sour. It has a very refreshing flavour but is often used in small quantities as that sour, sometimes almost bitter, flavour is very strong.
How to Make Simple Pico de Gallo
The tomatoes are the star of the show. Start by washing them and chopping them into small pieces. Add to the small bowl.
Next, chop the cilantro and finely dice the onion, and add them to the tomatoes.
Juice half of a lime and add to the bowl as well.
Lastly, top with salt and pepper and stir everything until well combined.
Pico de gallo is best after it sits for a while and all the flavours integrate. But, if you don’t have the time, it will still taste great.
What is the difference between pico de gallo and salsa?
Pico de Gallo, also called Salsa Fresca is made from fresh ingredients, with no cooking! Salsa on the other hand usually requires cooking of the ingredients in some way.
Substitutions
Cherry tomatoes: I like to use cherry tomatoes because they are
sweet and easy to dice finely. They are quite juicy though. If you prefer less watery pico de gallo, use larger tomatoes that are meatier or ones that you can easily remove the seeds from. If you use plum tomatoes, for example, cut them in half, scoop out the seeds and use the remainder of the tomato in the salsa.
Serving Pico De Gallo
Salsa fresca is the perfect addition to so many meals. It adds zest and freshness and is great as both a topping, on tacos for example, and as a dip for nacho chips.
I also use it to top my burrito bowls and salads and even sometimes have it as a side salad on its own.
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
If you like this dish, check out some of our other dips and sauces:
Simple Pico De Gallo Recipe
Equipment
- Knife
- small bowl
- Juicer (optional)
Ingredients
- 550 ml grape or cherry tomatoes
- 2 tbsp cilantro
- 2 tbsp red onion
- 1 tbsp lime juice
- ¼ tsp salt
- ¼ tsp ground black pepper
Instructions
- Start by washing the tomatoes. Then dice them. I like to use cherry tomatoes because they are sweet but also because they’re easy to dice into small pieces.550 ml grape or cherry tomatoes
- Next dice the onion, wash and chop the cilantro and juice half a lime.2 tbsp cilantro, 2 tbsp red onion, 1 tbsp lime juice
- Add all the ingredients into a small bowl with the salt and pepper and stir until well combined.¼ tsp salt, ¼ tsp ground black pepper
- If you have the time let it sit in the fridge for an hour or so to let the flavours marry.
