Salsa Pico de Gallo

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)
  • 1 large red chilli or 3 dried tiny red ones, finely chopped and seeds discarded as far as is feasible
  • 1 handful coriander leaves picked clean of stalks, washed, thoroughly dried and coarsely chopped
  • juice of 1 lime
  • salt
  • 2 tbsp olive oil


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.