Salsa Pico de Gallo

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

This is the classic salsa of Tex-Mex cooking, often used as a dip for corn chips and nearly always a real horror, particularly anything that comes in a jar. Fortunately it is remarkably easy and quick to make, so there is really no need to ever suffer a bad one again.


  • 1 red onion, peeled and either finely diced or sliced into very thin rings (I prefer the ring option)
  • 4 ripe plum or vine tomatoes, skinned and chopped (omit the skinning if you don’t mind skin)


Combine all the ingredients in a suitably sized bowl. Please do not be mean with the salt as this is what creates the salsa by drawing flavour and moisture out of the other elements. Leave to marinate for about an hour to allow the salt to do its work.