By Akshara
January 8, 2026
Pico de gallo is a fresh, uncooked Mexican salsa that relies on balance rather than heat alone. It is meant to be bright, crisp and slightly juicy, making it suitable as a topping, dip or mix-in for grain bowls.
3 medium ripe tomatoes, finely chopped ¼ cup white onion, very finely chopped 1–2 jalapeños, finely chopped (remove seeds for less heat) 2 tbsp fresh coriander leaves, chopped Juice of 1 lime Salt to taste
Combine the finely dhopped tomatoes, onion, jalapeño in a mixing bowl.
Add lime juice and salt. Mix gently until evenly combined.
Let rest for 10 minutes to allow flavours to meld. Garnish with coriander before serving.