Pico de gallo

How to make Pico de Gallo at home

Fresh tomatoes, onion, green chili, cilantro and a squeeze of lime make Pico de Gallo a fast dip for chips or topper for any Mexican food.


When you go to a Mexican restaurant, how do you identify the quality of food that is going to be served to you? Every restaurant serves you some salsa and chips as soon as you arrive, even before you place your order. Some would serve a salsa verde or a tomato salsa, also known as Pico de Gallo or Salsa Fresca. The quality and taste of the salsa is an indicator of how good or bad my rest of the meal is going to be.  I believe it is very important to serve a really good salsa with a Mexican meal – be it in a restaurant or at home.


Pico de gallo


Some use canned tomatoes to prepare the Pico de Gallo, I prefer fresh tomatoes. A basic salsa contains, tomatoes, onion, green chili pepper, cilantro and is seasoned with lime juice and salt. You can create your own variations by adding cumin, oregano or other herbs, bell pepper etc. Be very careful while using fresh chili peppers, some peppers at hotter than you think. Add a little, taste and decide if you need more. Use it as a dip with tortilla chips, with tacos, in Mexican casseroles, along with grilled chicken, in salads etc.


Pico de gallo


The salsa will last up to 5 days refrigerated in a covered container. So definitely something to consider that you can prepare a few days in advance for your next dinner party!


If you try this recipe let me know what you think! Leave a comment and don’t forget to take a picture and share it on our  Facebook page or tag #spiceofgoodlife on Instagram.


How to make Pico de Gallo at home
Author: Soniyaa Dighe
  • 4 Tomatoes
  • 1/2 red Onion
  • 3/4 to 1 cup Cilantro
  • 1-2 green chili pepper (Serrano) seeds removed and chopped
  • 1 Lime
  • 1/2 teaspoon Sugar
  • Salt as required
Method 2: Finely chop all the ingredients and mix.
  1. Taste and check for seasoning and spice level. If the chilies make the salsa too hot, add some more tomato, if it is not hot enough, add the a few seeds from the chili that you left out.
  2. Leave the salsa in the refrigerator for an hour for the flavors to mingle. Serve with warm tortilla chips.

Pico de gallo


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