Salsa Pico de Gallo

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

The classic, crunchy all-purpose salsa, this is never far from the Mexican table. It’s refreshing, too, perfect for cutting through some of the fattier local favourites.


  • 2 white onions, finely chopped
  • 5 tomatoes, skinned, deseeded and finely chopped
  • 4 serrano chillies, finely


Mix the onions, tomatoes, chillies and lime juice in a bowl; add salt to taste. Leave for an hour, add the coriander, then serve.