Pico De Gallo

This fresh and tasty classic Pico de Gallo (also known as salsa fresca –fresh sauce or salsa cruda–raw sauce) combines diced tomatoes, onions, and peppers with cilantro, lime juice, and salt. 

What Is Pico de Gallo?

The name “Pico de Gallo” literally means “rooster’s beak,” which can be puzzling. Some say it got its name because it was eaten by pinching between the thumb and finger, resembling a rooster’s beak. Others think it’s due to the spicy ‘bite’ of the peppers, onions, and tomatoes.

However, this salsa has no connection to birds. It’s a fresh salsa commonly used in Mexican cuisine. You can use it anywhere you’d add salsa!

What Is Pico De Gallo Vs. Salsa?

While this pico recipe shares a lot of the same basic ingredients as our favorite salsa recipe, the preparation method is different.

• Pico uses raw, diced ingredients and is intended to add more of a chunky, substantial texture to your favorite Mexican meals.
• Salsa more commonly calls for roasted or stewed tomatoes and is less chunky (more of a puree consistency reached by blending or smashing instead of chopping).

So, Is Pico De Gallo Just Salsa?

It is a type of salsa. It’s a fresh, uncooked mixture of veggies and herbs that is unbelievably tasty and the perfect accompaniment to your favorite Mexican meals.

How To Make Pico De Gallo

This recipe requires some time to chop everything, but overall it’s very simple to make!

Here are our top tips:

• Aim to cut the ingredients into similar sizes for uniformity and the best texture.
  • What size? The finer the chop, the better — more flavor in every bite!
• Use ripe tomatoes. The key to the best pico de gallo is ripe, flavorful tomatoes. Avoid unripe or pink tomatoes– you won’t get the same robust flavor. Look for the ripest, reddest tomatoes, and in the winter, use cherry tomatoes (which have the most consistent good flavor year-round). 
• Let the pico rest. Allow time for the flavors to meld together and marinate — you’ll be rewarded with more flavor.
• Prepare jalapeños with caution. Use plastic gloves (or even a plastic bag) to protect your hands from the oils that can burn your fingers/under fingernails. (Or read up on how to help ease the pain from jalapeño burns).

How To Serve Pico De Gallo

This salsa is delicious served with your favorite Mexican dishes. Or it’s great as is — with a bag of chips!

Here are some of our favorite recipes enjoy a scoop of pico: 

• Ground Beef Quesadillas
• French Bread Taco Pizza
• Loaded Taco Fries
• Totchos (or Nachos)
• Cafe Rio Sweet Pork Recipe
• Tacos: Beef Tacos, Baked Chicken Tacos, Pinto Bean Tacos

More Fresh Salsa Recipes:

• Salsa Verde our favorite green salsa recipe!
• Corn Salsa Recipe with fresh herbs
• Avocado-Orange Salsa simple with fresh oranges
• White Bean Salsa with sun-dried tomatoes
• Easy Fruit Salsa Recipe with cinnamon sugar chips

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5 from 1 vote

Pico De Gallo

By Chelsea Lords

Fresh, vibrant Pico de Gallo (aka Salsa Fresca) is a simple mix of diced tomatoes, onions, peppers, cilantro, lime juice, and salt—so delicious!

Prep Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 servings, as a side/topping

Equipment

• Medium bowl

Ingredients 

USMetric

 

1x2x3x

• ▢ 3/4 cup finely diced white onion
• ▢ 4-1/2 cups tomatoes diced, see note 1
• ▢ 3 tablespoons finely diced jalapeño see note 2
• ▢ 2 limes
• ▢ 1/2 cup finely chopped cilantro
• ▢ Salt and pepper
• ▢ 1 tablespoon olive oil optional

Instructions 

• If sensitive to onion, soak diced onion in a bowl of cold water for 5 minutes. Drain well and add to a bowl. See note 1 for preparing tomatoes and note 2 for preparing jalapeños. Cut ingredients into similar sizes for uniformity and the best texture. The finer the chop, the more flavor in every bite!
• Add the remaining ingredients, including 3 tablespoons lime juice. Season to taste with salt and pepper (I add 3/4 tsp salt and 1/4 tsp pepper). Toss gently and taste. Add any additional salt/pepper or lime juice to taste (flavors should sing!), then chill in the fridge for 10–15 minutes before serving.

  Tip: If enjoying with chips, I recommend testing the pico with the chips to determine if it needs more salt. Since chips are typically salted, the salsa may need less salt.
• Serve with a slotted spoon (it gets juicy), scooping onto any of your favorite Mexican dishes or enjoy with chips!

Recipe Notes

Note 1: The key to the best Pico de Gallo is the ripest possible tomatoes! Look for the ripest, reddest tomatoes and in the winter, use cherry tomatoes (which have the most consistent good flavor year-round). If not using cherry tomatoes, cut the tomatoes in half and scoop out the seeds and watery center before dicing. If using cherry tomatoes, chop into small pieces.

Note 2: When preparing the jalapeño, you may want to wear gloves (or a plastic bag over your fingers) as it can burn your fingers/under fingernails. Wash your hands immediately after preparing/touching. Cut jalapeño in half and remove seeds. Coarsely chop to measure. Add more of the jalapeño for a spicier salsa, or add slowly if you prefer less heat. Wrinkly jalapeños are spicier than smooth ones.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The longer it sits, the more the acidity will mellow, so you may want to add a fresh squeeze of lime juice and a touch more salt. It will also become more watery as it sits—drain off excess liquid.

Make Ahead: Leave out the lime juice, olive oil, and salt (otherwise the tomato juices leach out excessively). Cover in an airtight container in the fridge. When ready to serve, drain off excess liquid. Add lime juice, olive oil, and salt right before serving.

Nutrition

Serving: 1serving | Calories: 38kcal | Carbohydrates: 5.3g | Protein: 1g | Fat: 1.9g | Sodium: 296.1mg | Fiber: 1.4g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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