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Tomato salsa recipe (pico di gallo)

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Rating:

4/ 5 stars 12 Votes
  • Cuisine: Mexican
  • Prep Time: 5 min(s)
  • Makes 2 ½ cups

Its simplicity makes this a great all-purpose tomato salsa. It should be made on the day using the freshest ingredients – fresh is always best. You can add diced avocado for extra colour and flavour.

Ingredients

3 tomatoes, diced
½–1 fresh jalapeño chilli, finely chopped
3 tbsp chopped coriander
½ red onion, diced
1 tsp salt
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Preparation

Combine the ingredients, tasting for seasoning.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

If you enjoyed this Tomato salsa recipe (pico di gallo) then browse more Mexican recipes, side dish recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

   
04 Jul 2010 05:00 AEST
Lukón
Newcastle
Bit o' Variation
Hey guys, if you like this recipe check out the Pebre recipe also available on this site. It's a very similar Chilean salsa. It's not as spicey, and contains a few more ingredients. I made both recipes in South America, and they are just so delish!
Agree(0 people agree)
Disagree(0 people disagree)
30 Dec 2009 01:58 AEST
NeilA
BrisVegas
Agree with Barbara..
Just about everything in Mex cooking has lime in it...
Agree(1 people agree)
Disagree(0 people disagree)
10 Aug 2009 06:09 AEST
barbara
margaret river
salsa
hi. i'm from san diego originally and i just wanted to mention that the salsa should have lime juice in it.
Agree(8 people agree)
Disagree(1 people disagree)

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