Roy Choi’s Pico de Gallo

Recipe from Roy Choi

Adapted by Sam Sifton

Updated April 2, 2026

  • Julia Gartland for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
5 minutes
Rating
4(212)
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

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Ingredients

  • ½ red onion, peeled and chopped into small dice

  • ½ bunch cilantro, leaves and stems, chopped roughly

  • 3 scallions, white and green parts, sliced thinly

  • 5 medium tomatoes, cored and chopped into small dice

  • 1 heaping tablespoon Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang)

  • 1 tablespoon kosher salt

  • Juice of 1 lime

Ingredient Substitution Guide
Nutritional analysis per serving

22 grams carbs; 104 calories; 1 gram polyunsaturated fat; 1 gram fat; 6 grams fiber; 957 milligrams sodium; 5 grams protein; 11 grams sugar

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
212 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.

John H

When I make pico de gallo, I combine tomato, onion, and cilantro in a bowl with one or two fresh Serrano peppers and the juice of lime. I chop the veggies and use the same quantities of tomato, onion and cilantro. I never measure. I just try to use the same amount of each. We like the heat and leave the seeds in the peppers which I add last with the lime and some salt. I then refrigerate while I cook the meat. Pico does not store well so I make this the same day as it is eaten. I like my version so I can gage the quantities and not waist ingredients as pico does not store well.

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.

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