Pico de Gallo

finalAnd the sun is gone again from Durham, so everyone has gone back to doing house/dinner parties rather than staying outside and one of my friends decided to host a Mexican themed night with fajitas, nachos and some tequila. I volunteered to bring the dips – guacamole and pico de gallo. The guacamole recipe will appear here later but today it is the pico de gallo that I am writing about.

This is basically just a chopped tomato salad with a but more seasoning.  You can either use as a dip with tortilla chips, in a tortilla with some meat/veg or as a salad side.

You can either do this by hand chopping everything and mixing together or you can just throw everything into a food processor and pulsing. This results in a bit smoother texture which can be more suitable for dipping.

Then season the mixture with a lot of  lime juice and a bit of salt to taste, I usually to do this slightly more than I would like as the taste fades after chilling.


And serve with tortilla chips!


Pico de Gallo
Adapted from BBC Good Food
Prep time: 15 mins
Makes dip for about 4 people.

  • 6 tomatoes
  • 2 shallots
  • a bunch of coriander
  • 1 peeled garlic clove
  • 1 chilli pepper
  • juice of lime
  • Salt and pepper
  1. Deseed the tomatoes and chop.
  2. Chop the garlic, onions, coriander and the chilli pepper.
  3. Mix everything together.
  4. Season and addd lime juice to taste.

Serve as a dip with tortilla chips, as a side with fajitas or as a side to whatever you want.

Print this recipe here.


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