Mexican chopped salad (Pico de gallo)

Mexican chopped salad (Pico de gallo)

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(3 ratings)

Prep: 15 mins Plus chilling


Serves 4
This classic salad is the perfect side to a steak fajita or a barbecued rib-eye

Nutrition and extra info

Nutrition: per serving

  • kcal29
  • fat0g
  • saturates0g
  • carbs6g
  • sugars5g
  • fibre1g
  • protein1g
  • salt0.08g
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  • 4 tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 red onion, finely chopped
  • 1 tbsp jalapeño peppers from a jar, drained and finely chopped

    Jalapeno pepper

    ha-la-pee-no pep-per

    A member of the capsicum family, jalapeño chillies range from moderately to very hot.…

  • 2 garlic cloves, crushed
  • small bunch coriander, roughly chopped
  • juice 1 lime



    The same shape, but smaller than…


  1. Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.

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Comments (3)

shanghai-steve's picture

I lived in Mexico for 2 years and ate this often. It isn't to go just with beef, it's great with fish, chicken, or a non meat meal. Whatever you like basically. Try in a tortilla with griddled halloumi and a spicy salsa

dawnscanlon's picture

This is a great accompliment to a Mexican night and my friends loved it. Lots of flavour for a salad and really crisp. Would def recommend.

thecherub's picture

Served this with mexican steaks and potatoes for our mexican night. Was very tasty, jalapenos gave a real kick. However it was a bit runny with all the lime juice and the middle of tomatoes. Would still do it again though, thoroughly enjoyed the unusual flavours, didnt and wouldnt change a thing.

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