This easy Pico de gallo recipe, besides being quick, is a tasty condiment to use in almost any Mexican dish, such as burritos, quesadillas, and even scrambled eggs. They can be a great addition to appetizers, served with tortilla chips, or used to top Carne Asada or Grilled Chicken in a main dish. For More Mexican Inspired recipes, check out this Salsa, Mexican Cheese Dip, Roasted Tomatillo Sauce, Guacamole, and 15 Minutes Tomatillo Sauce.
Jump to:
- What is Pico de Gallo?
- What is the Difference between Pico de Gallo and Salsa?
- 5 Ways to Serve Pico de Gallo
- Why This Pico Pico de Gallo Works
- Pico de Gallo Ingredients
- Tools you’ll need
- How to Make Pico de Gallo
- Substitutions
- Variations
- How to Serve
- How to Store
- Make-Ahead
- How to Freeze
- Tips For Making The Best Pico de Gallo
- FAQ
- How long does pico de gallo last?
- Related Recipes:
- 📖 Recipe
What is Pico de Gallo?
Pico de gallo is a raw, fresh salsa, also known as salsa fresca (fresh sauce), salsa cruda (raw sauce), or salsa Mexicana. Pico de gallo mainly uses diced fresh tomatoes mixed with fresh onion (any onion), lime juice, chili peppers (such as jalapenos or serranos), and fresh cilantro leaves. It is typically served with tortilla chips or used as a condiment for tacos or burritos. Fresh pico de gallo is flavorful and spicy, and it is a popular dish in Mexican cuisine.
What is the Difference between Pico de Gallo and Salsa?
These two tomato-based condiments are often used interchangeably to flavor food or to dip chips. However, there are some key differences between pico de gallo and salsa.
- Pico de Gallo is prepared differently than Salsa: Pico de gallo is a simple mixture of freshly-chopped ingredients. On the other hand, Salsa almost always involves a food processor or blender to convert the ingredients into a smoother, pureed form. (You can also use a food processor to make pico de gallo, but if you process it too much, the ingredients will turn into mush.).
- Pico de gallo is always made fresh: While pico de gallo is technically a type of Salsa, it is usually made with fresh ingredients. While Salsa can be made using canned or cooked tomatoes, there are fewer variations for making pico de gallo.
- Salsa can be made with more ingredients than pico de gallo: Pico de gallo is typically made from a set list of ingredients, including tomatoes, onions, lime juice, and cilantro. However, tomatoes for Salsa can be made roasted or charred before blending with different ingredients. You can even make a tomatillo salsa (or salsa verde) for a completely different flavor.
- Pico de gallo has far less liquid than Salsa: Though Salsa can be made chunky, the tomatoes are often blended with the other ingredients, making it runnier than pico de gallo.
5 Ways to Serve Pico de Gallo
- Fish tacos: Baja California is famous for its fried whitefish and shrimp tacos, often served with shredded cabbage, pico de gallo, and sour cream. See our Recipe for Baja Fish Taco here.
- Tortilla chips: Combine pico de gallo and guacamole to make a flavorful dip for tortilla chips. The light spice and acidity of the e pico de gallo is a perfect complement to the creamy avocado.
- Ceviche: Pico de gallo is a perfect accompaniment to ceviche, regardless of the protein source. Its intense flavor profile and crunchy texture stand out compared to other condiments and can provide a welcome contrast to the delicate flavors of the seafood. Moreover, it adds a layer of complexity to the dish due to its variety of ingredients, such as tomatoes, onions, jalapenos, cilantro, and fresh lime juice.
- Condiment: Pico de gallo can provide temper spiciness and add a fresh element to carne asada burritos, nachos, or enchiladas, alongside a drizzle of Mexican crema.
- Grilled Meats: The bright and zesty flavor profile of pico de gallo makes it an ideal accompaniment to grilled meats such as Carne Asada or Grilled Chicken. Furthermore, the vibrant colors in pico de gallo can add a visual component to any dish, while its acidic nature helps balance the grilled proteins’ richness.
Why This Pico Pico de Gallo Works
To create the best Pico de Gallo recipe with fresh, spicy, and bold flavors. We used only fresh ingredients. Fresh onion provides a bite, minced fresh jalapeño adds heat, and freshly squeezed lime juice and cilantro brighten up the mixture. We leave the jalapeño seeds in for an even hotter version, but you can always omit them.
Pico de Gallo Ingredients
Note: The full ingredients list is provided in the recipe card below.
✏️(The measurements of some ingredients can be adjusted according to personal taste.)
- Tomatoes: Roma tomatoes or plum tomatoes are traditional, but heirloom, steak tomatoes, or even cherry tomatoes also work well. If you’d like, you can core and deseed the tomatoes.
- Onion: It adds flavor and texture. We used yellow onion, but any onion will work.
- Fresh Jalapeños: It adds flavor and heat. This recipe for pico de gallo calls for 3 fresh jalapenos. Feel free to substitute for serrano peppers if you like, but keep in mind you’ll need only one or 2, depending on how spicy you like your guac since serrano pepper is hotter. Also, if you want to keep it mild, de-seed and devein the pepper you are using. To seed and devein a pepper, first cut off the stem, cut the pepper in half, and then use a spoon or a melon baller to scoop out the seeds; use a knife to scrape away the veins of the pepper.
- Fresh Lime Juice & Kosher salt: It enhances the overall flavor. I use pink Himalayan salt
- Cilantro: It adds a herbaceous flavor with notes of citrus and pepper.
Jump to:
- What is Pico de Gallo?
- What is the Difference between Pico de Gallo and Salsa?
- 5 Ways to Serve Pico de Gallo
- Why This Pico Pico de Gallo Works
- Pico de Gallo Ingredients
- Tools you’ll need
- How to Make Pico de Gallo
- Substitutions
- Variations
- How to Serve
- How to Store
- Make-Ahead
- How to Freeze
- Tips For Making The Best Pico de Gallo
- FAQ
- How long does pico de gallo last?
- Related Recipes:
- 📖 Recipe
Tools you’ll need
How to Make Pico de Gallo
Note: The full instructions are provided in the recipe card below.
In a large bowl, combine tomatoes, cilantro, onion, jalapeño (unseeded or seeded), lime juice, kosher salt, and ground black pepper; mix well. Taste and adjust the seasoning by adding kosher salt, ground black pepper, or lime juice as needed. Serve immediately or cover and refrigerate to allow the flavors to meld for 1 hour or up to 1 day. Enjoy!😋
Substitutions
- Tomatoes: Roma tomatoes or plum tomatoes are traditional, but heirloom, steak tomatoes, or even cherry tomatoes also work well. If you’d like, you can core and deseed the tomatoes.
- Onion: We used yellow onion, but any onion will work.
- Chili Pepper: Feel free to substitute the Jalapeno for Fresno chile or Serrano.
Variations
- Spicy pico de gallo: Much of the heat in Jalapeno is concentrated in the ribs, so go with your taste, adding more or less as you like. Use serrano pepper instead of jalapeno pepper for an even hotter pico de gallo.
- Spice it up: Add 1/2 teaspoon of cumin to the pico de gallo mixture for an earthy undertone.
- Fresh Chili pepper: You can use canned jalapeno pepper instead of fresh jalapeno if needed.
- Herby: Add chopped green onion, white and light green parts, very thinly sliced in the avocado mixture.
- Pico de gallo de Uruapan: Chopped or sliced in cubes of approximately 1/4″ and usually includes jicama, watermelon, orange, papaya, and cucumber, although it may contain other seasonal fruits such as mango, melon, guava, etc. It is commonly offered with salt, lemon, and chili powder, of which there are several types. It is consumed as a snack.
- Pico de gallo from Yucatán: is called salsa yucatan and it is added habanero chile and sour orange.
Check out this Salsa Mexicana recipe on my website!
How to Serve
Homemade pico de gallo doesn’t just make a great dip with Tortilla Chips. It can also be used as a side dish or filler for a fish taco, chicken quesadillas, burritos, and fried eggs; it can also be used for veggie sandwiches, Steak Sandwiches, toast, etc.
How to Store
Cover tightly by laying a sheet of plastic wrap. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 24 hours; after that, it will start changing the flavor of the pico de gallo.
Make-Ahead
This pico de gallo recipe can be made 2 hours ahead of time. Cover tightly by laying a sheet of plastic wrap. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 24 hours; after that, it will start changing the flavor of the pico de gallo.
How to Freeze
We don’t recommend freezing pico de Gallo
Tips For Making The Best Pico de Gallo
- It is important to ensure that the ingredients are fresh, as this will help to create an optimal flavor profile.
- Take care when chopping the ingredients; smaller pieces result in greater flavor intensity of the finished product.
- The precise ratios of each ingredient should be considered for a balanced flavor and visual appeal.
- Before adding jalapeno, taste it, as they can vary drastically in heat and flavor; much of their heat is concentrated in the ribs, so go with your taste, adding more or less as you like.
FAQ
What do Mexicans call pico de gallo?
Pico de gallo is commonly referred to as a salsa fresca or salsa cruda salsa fresca (fresh sauce), salsa cruda (raw sauce), or salsa Mexicana.
Is eating pico de gallo healthy?
Pico de gallo is a nutritious and healthful food choice that can benefit overall dietary health. It is typically composed of fresh tomatoes, onions, cilantro, lime juice, and salt—ingredients that contain substantial amounts of vitamins and minerals. Additionally, capsaicin in pico de gallo contributes to antioxidant activity within the body, which helps combat free radicals and bolster the immune system.
How long does pico de gallo last?
Pico de gallo can last up to 24 hours after it has been made; after that, it will start changing the flavor of the pico de gallo.
What does pico de gallo mean?
The term Pico de Gallo is derived from Spanish. It translates to ‘beak of rooster likely referring to how it was initially eaten by pinching between the thumb and finger, resembling a rooster’s beak. However, pico de gallo has nothing to do with roosters or birds.
Related Recipes:
Watch How to Make Pico de Gallo
📖 Recipe
How to Make Pico de Gallo
Ingredients
- 5 medium to large sized fresh Roma Tomatoes , diced small
- 1 medium yellow onion , diced small
- 3 fresh jalapeños , finely chopped ( stemmed and seeded for for mild Pico de gallo
- 1 small Bunch of Cilantro leaves , roughly chopped (discard the long leafless stems before chopping)
- 2 limes or lemons , juiced (about 1/4 cup), or add more as needed
- 1 teaspoon kosher salt , adjust to taste
- 1/4 teaspoon ground black pepper , adjust to taste
Instructions
- In a large bowl, combine tomatoes, cilantro, onion, jalapeño (unseeded or seeded), lime juice, kosher salt, and ground black pepper; mix well.
- Taste and adjust the seasoning by adding kosher salt, ground black pepper, or lime juice as needed. Serve immediately or cover and refrigerate to allow the flavors to meld for 1 hour or up to 1 day.
Notes
- How to Serve: Pico de gallo doesn't just make a great dip with Tortilla Chips. It can also be used as a side dish or filler for a fish taco, chicken quesadillas, burritos, and fried eggs; it can also be used for veggie sandwiches, Steak Sandwiches, toast, etc.
- How to Store: Cover tightly by laying a sheet of plastic wrap. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 24 hours; after that, it will start changing the flavor of the pico de gallo.
- Make-Ahead" This pico de gallo recipe can be made 2 hours ahead of time. Cover tightly by laying a sheet of plastic wrap. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 24 hours; after that, it will start changing the flavor of the pico de Gallo.
- How to Freeze: It is not advisable to freeze pico de gallo
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
