Main course
Pico de gallo
"Roosters beak", also better known as Pico de gallo is a Mexican salsa used in many Mexican dishes. Takes 10 minutes to make, recipe for 4 people.
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Recipe pico de gallo
Ingredients
4 persons
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Made by Véronique
Published at 2015-08-11, this recipe is for 4 persons and takes 10 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
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Preparation time
5 minutes
Time cooking
5 minutes
Total time
10 minutes
Fun little fact: pico de gallo translates to "roosters beak". This is because originally people ate it by pinching pieces between the thumb and forefinger. it's a widely known salsa, used alongside many dishes in the mexican kitchen.
Preparing pico de gallo - 5 minutes
Wash and clean out the seeds from 8 plum tomatoes, then quarter them. If you're wondering what that looks like, be sure to check out the ingredients photo.
REMOVE the seeds from the jalapeños, and finely dice them. FINELY dice the yellow onion. Check out our page on how to dice onions like a pro here.
Finishing up - 5 minutes
Combine all of the diced ingredients in the large bowl. Squeeze out all of the juice from the two limes, pour it over the ingredients. Mix together and season with some freshly ground black pepper and a pinch of salt.
Add a bunch of chopped fresh cilantro to make it authentic! (we didn't!) refrigerate until you're ready to serve it as a side dish. The longer it sits, the better the flavours will blend together.
You can refrigerate for up to 3 days when covered with cling film. Tip: grab some tortilla chips and serve this pico de gallo on movie night, enjoy!
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2 comments on "Pico de gallo"
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Karen
says on 2015-08-17
This looks lovely - great job on dicing the tomatoes, but it MUST have cilantro. I live in Mexico, and this salsa (called Salsa Mexicana in our part of the country, not pico de gallo) always has cilantro.
Ohmydish
says on 2015-08-17
Hi Karen, thank you for your clarification! We'll update the recipe so it has cilantro!
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