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Pico de Gallo

From The Neff Market Kitchen Cooking School.



  • 750g ripe tomatoes, diced finely
  • 1/2 large onion, diced finely
  • 1 teaspoon salt
  • 1 to 2 jalapeño chillis, diced finely
  • 1/2 bunch coriander leaves, chopped
  • juice from 1 lime



Place tomatoes, onion and salt in a bowl, toss to combine. Place in a strainer or colander and allow to drain for 20 minutes. This will give you a less watery salsa, with milder onions. Discard liquid.

Combine onion/tomato mixture with remaining ingredients. Toss to combine, add more salt if desired.


Makes around 3 cups.


Image is indicative only and does not reflect the exact ingredients in this recipe.


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