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Pico de Gallo

Making Pico de gallo is simple, it does not consist of many ingredients, and therefore the ingredients that you choose are essential. Getting fresh onions chilies and spices that have a good fresh spike to it, is a big deal!
But most important of all in this one is to pick some good tomatoes. I usually go for a mix of the smaller kinds, like Piccolo, Cherry, and Perl. But if you can get some yellow and brown varieties of these, those can really make a visual difference in your dish.
Prep Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Salsa
Servings: 2 servings


  • Kitchen knife
  • Cutting board


Tomato base

  • 5-7 piccolo tomatoes
  • 5-7 cherry tomatoes
  • 5-7 black cherry tomatoes
  • 5-7 yellow piccolo tomatoes
  • 5-7 red pearl tomatoes
  • 1/2 red onion
  • salt

Seasoning Oil

  • Olive oil
  • juice from 1/2 a lime
  • 1/2 garlic clove
  • a handful of chopped coriander leafs
  • 1 Pinch of Pepper
  • 1 pinch of cumin


Tomato base

  • Wash all your ingredients
  • Half, quarter or dice your tomatoes depending on their sizes, and put them in a bowl.
  • Dice your red onion and add these into the tomato mix.
  • Sprinkle some salt over and give it a toss. This will make the tomatoes release its juices.
  • Grate the zest of the lime on top, then cut in half, squeeze your juice and store for late

Seasoning oil

  • Grab your mortar and give your garlic clove a serious beating.
  • Add the remaining ingredients for the seasoning oil, including that lime juice that you stored, and mix it all up.
  • Pour the oil over your tomatoes and give it a mix.


You can eat your Pico de gallo right away but I usually let it soak for some time in the fridge before I serve it. If I get leftovers I store it in an airtight container until the next day.