SalsasEasy

Pico de Gallo

Name: Pico de Gallo
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 0.5 White onion; 3 Serrano chilli; 0.5 bunch Fresh coriander; 4 Tomato; 3 tbsp Lime juice; 1 tsp Salt

4.0(1 rating)

15 min (15 prep + 0 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 3 Jun 2026

Fresh, uncooked salsa of diced tomato, onion, coriander, chilli and lime. Also known as salsa bandera.

About this recipe

Pico de gallo, also called salsa mexicana or salsa bandera for its green, white and red colours echoing the Mexican flag, is a fresh, crunchy salsa that requires no cooking at all. It is the ideal accompaniment for grilled meats, tacos, tostadas, or simply scooped up with tortilla chips.

History & Origin

Pico de gallo, also known as 'salsa bandera' (flag salsa) because it represents the green, white and red colours of the Mexican flag, is a fresh preparation that dates back to the culinary traditions of central and northern México. Its name has several theories: one suggests that people formerly ate it by pinching the pieces with their fingers, mimicking the pecking motion of a cockerel. Unlike other salsas, it requires no cooking, making it the quickest salsa to prepare at the Mexican table. It is the indispensable accompaniment to northern-style grilled meats and is always served freshly made, as it loses its freshness and crunchy texture within a few hours.

Estimated cost

£3.33

Total cost

£0.55

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

0.5g

Protein

Carbohydrates

0.2g

Fat

0.5g

Fibre

120mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Boil the tomatillos and serrano chillies in water for 8 minutes until softened. Drain.
2
Blend the tomatillos, chillies, garlic, a quarter of the onion and the coriander until smooth.
3
Heat a splash of oil in a wide frying pan. Pour in the green salsa and cook for 5 minutes, stirring, until it deepens in colour and thickens slightly. Season with salt.
💡 El corte uniforme y pequeno es clave en el pico de gallo. All the ingredients should tener approximately el same tamano.
4
Add the fried tortilla crisps to the salsa and toss gently to coat. Cook for just 1-2 minutes - you want them to soften slightly whilst keeping some crunch.
💡 Don't leave them in the salsa too long or they'll go completely soggy. Serve quickly!
5
Plate up immediately. Top with soured cream, crumbled fresh cheese, sliced onion rings and fresh coriander. Serve with a fried egg on top for the full breakfast experience.
6
Leave to rest in the fridge for at least 15 minutes before serving so the flavours come together. Serve cold with tortilla chips, tacos or grilled meats.
💡 Pico de gallo is best eaten the same day. By the next day the tomatoes release too much water and it loses its crunch.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.