Roy Choi’s Pico de Gallo

Recipe from Roy Choi

Adapted by Sam Sifton

Updated June 11, 2024

Roy Choi’s Pico de Gallo
Marcus Nilsson for The New York Times; Food stylist: Brian Preston-Campbell. Prop stylist: Angharad Bailey.
Total Time
5 minutes
Rating
4(194)
Comments
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This quick, easy recipe comes from Roy Choi, the Los Angeles chef behind the Kogi food trucks. Here, a heaping tablespoon of Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang) adds a twist on a traditional pico de gallo. Serve alongside a carne asada taco, or pair with tortilla chips for a truly delicious weeknight meal. —Sam Sifton

Featured in: Carne Asada

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Ingredients

  • ½red onion, peeled and chopped into small dice
  • ½bunch cilantro, leaves and stems, chopped roughly
  • 3scallions, white and green parts, sliced thinly
  • 5medium tomatoes, cored and chopped into small dice
  • 1heaping tablespoon Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang)
  • 1tablespoon kosher salt
  • Juice of 1 lime
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

104 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 5 grams protein; 957 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large, nonreactive bowl, add all the ingredients and stir to combine. Adjust seasoning to taste. Serve with carne asada and grilled tortillas. Serve remainder with tortilla chips.

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Ratings

4 out of 5
194 user ratings
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Comments

Michael

Sam are we sure about a tablespoon of salt? Maybe a teaspoon at the most. Good recipe though.

Breadesky

I'd like to see a video of Sam making this in five minutes pre-dice. Great recipe, watch the tomatoes juice.

Paul

Definately longer than five minutes, and I cut back the salt by half, but overall it was very good. The addition of gochujang took it to a very good place. I will definitely be making it again.

Eva M

1 Tbsp of salt is way too much. Otherwise the recipe is great. I recommend starting with 1 tsp and adjusting to taste.

David

I don't think 1 tablespoon of kosher salt is a mistake. It draws a lot of excess water out of the tomatoes. The recipe as written tastes very good.

Tyler

Used a tablespoon of salt then my instincts kicked in and realized that's probably way to much. Luckily I under salted the carne asada, this pico as-is is to salty to eat with chips but on the meat it's perfect. If you intend on having a 'normal' pico reduce to a heaping teaspoon.

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