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Posted by Aimee51 comments Published: Apr 19, 2018Last Updated: Aug 20, 2020
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This delicious, easy Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice. Fresh, crisp and perfect for scooping with tortilla chips.
Making your own dips and marinades helps you control the flavors you love best. Try our homemade tzatziki next! Or give this easy homemade hummus recipe a try.
Why This Recipe Works
Pico de gallo is a fresh Mexican salsa with lots of chunky texture and the perfect fusion of spicy, zesty, and juicy flavors.
Today’s recipe is easy—you only need 5 fresh ingredients plus a hint of salt.
Making the perfect pico that hits all those flavor notes just right can take a little trial and error at first.
This recipe takes out the guess work. I’m sharing everything I’ve learned about how to make the BEST pico de gallo every time, from how to choose the right tomatoes to how to serve it.
Ingredient Notes
Roma tomatoes are usually best for pico de gallo because they are less watery than other varieties. Whatever tomatoes you use, make sure they are bright red, plump and ripe!
When tomatoes are in season where you live, grab some freshly picked tomatoes from your garden or farmer’s market. The fresher the better for pico de gallo. Heirloom tomatoes, beef steak tomatoes and even cherry tomatoes can be used.
Jalapeños give the pico de gallo its spicy kick. Serrano peppers can be used instead. I used two in this recipe, but you could add more peppers for a spicier pico!
You will also need fresh cilantro, red onion, and a few good squeezes of fresh lime juice bring everything together.
Dice finely. The tomatoes, onions and jalapeños need to be diced into extremely small pieces for the right texture.
Let marinate for an hour before serving. This gives the flavors the chance to mingle and combine for best taste.
Serve with a slotted spoon. The excess juice from the tomatoes will be strained out of the pico so you get the best chunky texture.
Enjoy it fast! Pico de gallo is best eaten within 2-3 days of making it, before the tomatoes and onion soften. It’s not hard to eat all the salsa that quickly because once I start eating it I can’t stop!
Recipe FAQs
Is pico de gallo healthy?
Pico de gallo is a good-for-you topping option, especially compared to many other dips and sauces you’re likely to pair with chips. The plant based salsa is high in vitamins, antioxidants and fiber while remaining low in calories and fat free. A win-win!
Can I use white onion instead of red?
You can use white onion but the flavor will not be the same. White and yellow onions are both sweeter than red, which will affect the taste of the pico. Red onion has a spicy bite and tastes delicious paired with the cooling cilantro and juicy tomatoes.
How do I store pico de gallo?
Pico de gallo should be kept chilled in the refrigerator until you’re ready to enjoy it. Enjoy fresh salsa within 1-2 days of making it for peak flavor and texture.
Love homemade salsa and dip recipes? It’s my thing too….
Watermelon Peach Salsa: the sweet, juicy fruit with the spicy jalapeno and onion is a perfect combo!
Mango Salsa: another great fruit and veggie combo! And the pomegranate in this is amazing!
Fruit Salsa: this fresh fruit salsa is great with cinnamon pita chips. And the hint of mint is spectacular!
Bruschetta Recipe
Guacamole
What to serve with Pico de Gallo
Pico de gallo is not only great served with chips, but it also makes a great topping for so many dinners!
This delicious, easy Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice! Fresh and crisp!
Cut all tomatoes, onions and jalapenos VERY VERY fine dice. Combine in a bowl with the lime juice, cilantro and the salt.
Mix and taste. If desired add in additional salt. Allow flavors to mingle before serving, for at least an hour.
Notes
Dice finely. The tomatoes, onions and jalapeños need to be diced into extremely small pieces for the right texture.
Let marinate for an hour before serving. This gives the flavors the chance to mingle and combine for best taste.
Serve with a slotted spoon. The excess juice from the tomatoes will be strained out of the pico so you get the best chunky texture.
Enjoy it fast! Pico de gallo is best eaten within 2-3 days of making it, before the tomatoes and onion soften. It's not hard to eat all the salsa that quickly because once I start eating it I can't stop!
Also called salsa fresca or salsa cruda, pico de gallo is a fresh Mexican salsa made of finely chopped ripe tomatoes, onion, cilantro, jalapeño, and lime. In English, its name literally means “rooster's beak,” though there's no definitive reason why we call it that.
Pico de Gallo is a fresh chopped mix of tomato, onion, jalapeño, lime, and cilantro while salsa is a cooked or uncooked blended version of the same ingredients with other variations. Salsa Verde is made with tomatillos instead of tomato.
Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Pico de gallo is generally considered healthier since it isn't cooked so the raw nutrients in the sauce aren't altered. However, salsa has a lot of the same nutrition, just partially processed.
With so many vegetables as its ingredients, it's not hard to believe pico de gallo is also full of health benefits. Armed with antibacterial and anti-inflammatory properties, the onions and garlic in the sauce may prevent the hardening of your arteries, fight bacteria and protect against heart disease.
Well, the first thing is to understand that tomatoes contain a lot of water, and anytime you add salt to a vegetable it draws water out of it due to osmosis. The way to avoid watery Pico de Gallo is to salt and drain the tomatoes before mixing them with all the other ingredients.
Both Twisted Taco and Epicurious agree that the Spanish term "pico de gallo," which translates as "rooster's beak," has its roots in how the condiment used to be eaten.
Dressed with oil and vinegar, this pico de gallo is made with fresh tomatoes, cilantro, jalapeños, and spices for fresh flavor no matter how you use it.
Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʝo], lit. 'rooster's beak'), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican cuisine.
Translated in Spanish, pico de gallo literally means “beak of rooster.” Some believe this is because it was originally eaten by pinching between the thumb and finger, making the shape of a rooster's beak. Pico de gallo, however, has nothing to do with roosters, or birds in general.
Pico de Gallo is a low-calorie and low-fat condiment that can help with weight management. The tomatoes, onions, and jalapeños are all low in calories and high in fiber, which can help you feel full and satisfied. Additionally, the capsaicin in jalapeños may boost metabolism and aid in weight loss.
Signs that the pico de gallo has passed its prime include a sour smell, discoloration, or a slimy texture. The presence of these signs indicates that the product should be discarded. For optimal taste and safety, it is often advised to consume fresh pico de gallo within 3 days after opening.
You can choose to freeze the pico de gallo in a sealed container or bag, ideally a freezer safe one, and it should last you for about 3 months. Remember that the consistency of the fresh pico de gallo may be different from that of the frozen version.
If you have a lot of pico that needs to be used up, plan on making Mexican-leaning meals that Pico de Gallo will complement, like tacos, burritos, and quesadillas.And nachos. You can also mix Pico de Gallo into guacamole to give it new life.
In any case, pico de gallo traces back to ancient Aztec cuisine and specifically from the Yucatan Peninsula, Sonora, Guanajuato, and Oaxaca regions of Mexico. It also goes by the name salsa bandera, which means flag salsa, because it depicts the green, white, and red colors of the Mexican national flag.
In Spanish Pico de Gallo means “Rooster's beak”. This fresh condiment is made from tomatoes, onions, chilis and other spices such as lime juice or lemon juice. Traditionally in Mexico lemon juice is added. In some parts of Mexico Pico de Gallo can also refer to a fruit salad.
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Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
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