By Akshara
June 26, 2026
Nothing elevates a Mexican feast quite like an authentic Pico de Gallo, a raw, vibrant salsa that relies entirely on the absolute freshness of its components. Featuring a sharp, colourful medley of diced plum tomatoes, crisp onions, fragrant coriander, and fiery jalapenos, this five-ingredient accompaniment delivers a spectacularly clean burst of acidity. Letting the mixture marinate briefly in fresh lime juice allows the natural liquids to form a light dressing that cuts through rich toppings beautifully.
4 large ripe plum tomatoes, deseeded and finely diced  1 small white or red onion, finely chopped  1/2 cup fresh coriander leaves, finely minced  1-2 fresh jalapenos or green chillies, finely chopped  2 tbsp fresh lime juice and sea salt to taste
Combine the finely diced tomatoes and chopped onions in a glass or ceramic bowl, tossing gently with a spoon to mix the bright colours evenly.
Stir the minced fresh jalapenos and finely chopped coriander leaves directly into the tomato base, ensuring the aromatics are distributed thoroughly.
Pour the fresh lime juice over the salsa assembly and season generously with sea salt, mixing well to activate the natural juices of the vegetables.
Cover the bowl and let the salsa rest at room temperature for 15 minutes before serving to allow the sharp, zesty flavours to marry together