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Pico de Gallo

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant pico de gallo is a staple of Mexican cuisine, prized for its exceptionally fresh and zingy profile. Unlike blended salsas, this vegan condiment relies on finely diced raw ingredients to create a chunky, colourful topping that balances the sweetness of ripe tomatoes with the subtle heat of jalapeño. Soaking the white onions in iced water is a professional tip that removes any harsh bite, ensuring the finished salsa is crisp and refreshing rather than overpowering.

As a versatile plant-based accompaniment, this homemade salsa is the perfect partner for crunchy tortilla chips or as a topping for loaded nachos and tacos. It also works beautifully as a healthy side for grilled proteins or stirred through a zesty quinoa salad. High in vitamin C and low in fat, it is a nutritious way to add a punch of flavour to any festive meal.

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Ingredients for Pico de Gallo

  • 1/2 medium white onion, diced

  • 2 cups diced tomatoes

  • 1/4 cup chopped fresh coriander

  • 1 tablespoon minced jalapeño (optional)

  • Kosher salt

How to make Pico de Gallo

Place 240ml cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl. Add tomatoes, coriander, and jalapeño, if desired. Season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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