Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Mexican Pico de Gallo Salsa
Fresh chopped tomato, onion, chilli, coriander and lime — the simplest, brightest Mexican salsa.
↓ Jump to recipe⏱️
10 minPrep🔥
—Cook🍽️
6Serves📊
EasyLevelAdvertisement · placeholder
Ingredients
- 4 ripe tomatoes, diced
- 1 white onion, finely chopped
- 1 jalapeño, chopped
- Handful coriander
- Juice of 2 limes
- Salt
Instructions
- Combine all the ingredients.
- Rest 10 minutes for the flavours to meld.
- Taste and adjust lime and salt.
Advertisement · placeholder
Tara’s tips
- Use ripe but firm tomatoes.
- Drain very juicy tomatoes to keep it chunky.
Serving suggestions
- Lovely with tacos, eggs or grilled meat.
Storage & reheating
Best fresh; keeps a day.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Different from salsa?
Pico is raw and chunky; salsa is often cooked or blended.
You might also like
Related recipes
Pakistani
Indian
Palak Paneer
Soft cubes of paneer in a smooth, gently spiced spinach sauce — comforting, green and surprisingly…
Indian
Indian Masala Omelette
A fluffy omelette packed with onion, tomato, chilli and coriander — the breakfast that wakes up…