Quick Pico de Gallo Recipe That Pairs Perfectly with Fajitas

This quick pico de gallo is an ideal fresh topping for fajitas, tacos, nachos, grilled meats and summer salads. Bright, simple and full of vibrant flavours with a gentle chilli kick, it works equally well as a salsa or a light side salad.

I usually serve this with fajitas alongside guacamole — the raw tomatoes and onions paired with fresh herbs and a squeeze of lime make a lively, cooling contrast to smoky or spicy mains. Although pico de gallo is a Mexican staple, it’s versatile enough to pair with Mediterranean dishes, grilled fish, halloumi or kebabs.

What ingredients do you need for pico de gallo?

For this raw Mexican salsa you’ll need simple, fresh ingredients:

Tomatoes – I prefer larger tomatoes for texture, but cherry tomatoes also work fine.
Red onion – milder and more colourful than brown onion, though either will do.
Coriander (cilantro) – I like a generous amount, but omit it if you don’t have any.
Chilli pepper – choose the variety and amount to suit your heat preference.
Lime – freshly squeezed lime juice gives the best flavour.
Seasoning – salt and plenty of black pepper to taste.

How to make pico de gallo

Making pico de gallo is quick and straightforward: dice the vegetables, combine them, squeeze over the lime and season. It’s ready in minutes and tastes best when served the same day so the tomatoes stay bright and crisp.

What equipment do you need?

All you need is a sharp knife and a chopping board. A mixing bowl and a spoon to combine ingredients are helpful.

Can you adapt the recipe?

Yes — adjust tomato and onion proportions to your taste, and change the quantity or type of chilli to control the heat. If you don’t have coriander, leave it out; lemon juice can be used in a pinch if you’re short of limes. You can also add diced bell pepper or sweetcorn for extra colour and texture — a slightly non-traditional variation, but delicious.

More serving suggestions

Pico de gallo pairs with many dishes beyond classic Mexican food. Try these ideas:

Spooned over pizza after baking
Served on a jacket potato
Used in a wrap with tuna or black beans
Included in a mezze spread with pitta and other dips

Storing

Store any leftovers in an airtight container in the fridge for up to three days. Stir well before serving; note that tomatoes will soften over time, so the salsa is best eaten within the first day.