(Serves 4 - roughly one tomato per person)
4 ripe tomatoes
½ white onion, very finely diced
Juice of 1–2 fresh limes
A generous handful of fresh coriander (cilantro), finely chopped
A small sprinkle of dried oregano
Sea salt, to taste
Freshly cracked black pepper
A pinch of chicken stock powder / seasoning, alternatively veggie stock powder
Fresh. Bright. Made properly. Pico de Gallo is proof that simplicity, when done well, is everything. A staple of Mexican home cooking, this fresh salsa, also known as Salsa Fresca - has been made for generations using ripe tomatoes, sharp onion and proper seasoning. It isn’t blended. It isn’t complicated. It’s chopped by hand and balanced with care. It’s a dish we make in our home almost weekly. It finds its way onto the table without fail - especially when tacos are involved. The key?
Good tomatoes.
Intentional knife work.
Seasoning done properly. The Tomato Tip Remove the heart/core of the tomato before dicing to keep the salsa balanced and not overly watery. Freeze the tomato centres and use them later when making blended salsas - nothing wasted.
Prepare the tomatoes properly. Remove the heart/core, then finely dice. Keep the pieces small and even - Pico de Gallo should feel fresh and cohesive, not chunky.
Build the base. Combine tomatoes with finely diced white onion and jalapeño.
Season with intention. Add lime juice, coriander, oregano, salt, pepper and just a pinch of chicken seasoning. Taste. Adjust. Taste again. It should be bright, savoury and lifted by fresh lime.
Let it rest. Allow it to sit for 10–15 minutes before serving. The salt will draw the juices together and create that signature fresh salsa base.
How We Serve It
Spoon over crispy taco fish
Fold through steak tacos
Alongside guacamole and warm tortilla chips
Or simply in the centre of the table for everyone to help themselves
At Chuqui, we believe the best dishes are made often and shared generously. Fresh ingredients. Balanced seasoning. No shortcuts. The best of the best.
