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Pico de Gallo Mexican Salsa

Preparation time: 15 min
2 large tomatoes, finely diced
½ white onion, finely chopped
½ green jalapeño peppers or serrano (if you like extra kick), finely chopped
1 tsp salt
¼-½ lime, only juice
A handful of coriander or parsley, chopped
Combine all ingredients in a bowl, and add salt and lime juice. Stir and adjust the seasoning. You can swap jalapeno peppers for green serrano for a really extra kick. Transfer Pico the Gallo to a serving dish and refrigerate for at least one hour, ideally a few hours. Serve with tacos, burritos or quesadillas.
The recipe from Rick Stein's book "The Road to Mexico"

Add finely chopped tomatoes to a mixing bowlAdd chopped onionAdd chilli peppersAdd saltAdd chopped coriander or parsleyStir to combineSqueeze lemon juiceTransfer to a serving dishPico de Gallo Polly Eats London


  • Sharon says:

    I like using the Serrano pepper for a little different flavour, and use chopped green onions. This recipe is quite versatile; it can be more or less spicy.

  • Kathy Silvertone says:

    Roma tomatoes have less juice and are great if you like a drier chunky salsa like I do. This is definitely summer salsa as tomatoes are rubbish at this time of the year. Anyway, it?s great for meat, fish, hamburgers and sandwiches.

  • Marc says:

    I?m one of those folks that can?t eat cilantro so I use parsley. I didn?t use the jalapeno peppers as well because I am not a fan of spicy peppers. However, I substitute for sweet bell pepper and it was great!

  • Sonia says:

    Substitute for red onion and add more jalape?o. I have made this recipe over and over and over again. It truly is the best.

  • Lisa says:

    We have made this recipe several times and it is so delicious. Used 1 jalape?os as I love some heat.


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