Pico de Gallo is loaded with fresh tomatoes, onion, jalapeno, cilantro, and lime juice. Learn the secret to the best Mexican Pico de Gallo; one simple tip makes it taste authentic.
We love making the most of summer fruits and veggies with loaded salsas like Mango Salsa, our popular Cowboy Caviar and of course Ceviche! This Pico de Gallo recipe is our favorite way to use up garden grown tomatoes.
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What is Pico de Gallo?
Pico de Gallo is a popular Mexican salsa. It is also known as “Salsa Fresca,” or “Salsa Cruda.” It is traditionally made with equal parts tomatoes and onion, with fresh cilantro and a generous squeeze of lime juice. We add jalapeno for a spicy kick but you can leave it out for a milder pico.
You can easily adjust this recipe to suit your preference; add more tomatoes for sweetness or another jalapeno pepper if you love fiery salsa. We’ve even tried adding peaches for a peach salsa, which turned out really well.
How to Make Pico de Gallo:
There’s no cooking involved with this salsa recipe, so even the least skilled cook would be hard-pressed to mess this one up. DICE up your ingredients and place in a non-reactive bowl, SQUEEZE in the lime juice then season with salt and pepper and STIR to combine.
Pro Tip: Use gloves or a ziploc bag to cover your hands when seeding and handling hot peppers.
The Secret to the Best Pico de Gallo:
Have you ever wondered how to make your Pico de Gallo taste restaurant quality and more authentic? This family secret comes from Blanca Villasenor who also shared her authentic Ceviche recipe. The key to a traditional pico de gallo is in letting it rest. Combine all of the ingredients, cover and refrigerate for a day. The tomatoes will juice up and the flavors will meld so every bite is flavor-packed.
Salsa Mix-Ins:
You can easily bulk up and change the flavor profile of pico salsa by dicing in one of these fresh fruits or vegetables. I’d love to know about your creative add-ins.
- Bell Pepper
- Cucumber
- Mango
- Peaches for a peach salsa
Serve Pico de Gallo With:
Salsa Fresca is often served as a topping for breakfast foods, enchiladas, tacos, nachos and more. It is so versatile! It’s also perfect as an appetizer with chips. We love pico with:
- Breakfast Burritos – a fresh pico will take these over the top
- Mexican Chicken Casserole – as a topping
- Chicken Tacosor these Juicy Beef Tacos
- Tortilla Chips or Tostadas
Our Favorite Summer Appetizers:
If you love pico as much as we do, you won’t want to miss these all-time most popular appetizers recipes:
- Spinach Artichoke Dip – always gets rave reviews
- Avocado Shrimp Bites on cucumber slices
- Crisp Zucchini Bites – do not skip the sauce
- Roasted Salsa – amazing and freezer-friendly
- Spicy Guacamole – with a spicy kick
Pico de Gallo is seriously irresistible and our love for this wonderfully fresh salsa runs deep. My only complaint is that it disappears too quickly so I highly recommend making a double or triple batch.
Authentic Pico de Gallo
Author: Natasha of NatashasKitchen.com
Pico De Gallo is a popular Mexican salsa that's loaded with fresh tomatoes, onion, jalapeno, cilantro, and lime juice. Pico De Gallo is excellent over tacos, burritos, nachos, or served with chips.
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Prep Time: 15 minutes mins
Total Time: 15 minutes mins
Ingredients
Servings: 6 as an appetizer
- 1 lb tomatoes, (3-4 medium), diced
- 1/2 medium onion, (1 cup chopped)
- 1 jalapeno pepper, seeded and finely minced (optional)
- 1/2 cup cilantro, chopped
- 2 Tbsp lime juice, from 1 lime
- 1/2 tsp salt, or to taste
- 1/8 tsp black pepper
Instructions
In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.
Nutrition Per Serving
20kcal Calories4g Carbs1g Protein1g Fat1g Saturated Fat199mg Sodium199mg Potassium1g Fiber3g Sugar745IU Vitamin A16mg Vitamin C10mg Calcium1mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Authentic Pico de Gallo
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: pico de gallo
Skill Level: Easy
Cost to Make: $
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
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FAQs
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.
What is the literal translation of pico de gallo? ›
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.
What is pico de gallo seasoning made of? ›
Stir tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Enjoy!
How long does homemade pico de gallo stay fresh? ›
Pico de Gallo won't keep very long in the fridge—probably 24 hours or so. After that, the sugars start to break down and it turns into a soupy mess. So it's best to make it the same day you'll want to serve it, though you certainly could do so several hours before.
Does pico de gallo contain vinegar? ›
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.
What does pico de gallo do to your body? ›
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.
What do Americans call pico de gallo? ›
Pico de Gallo Translation & Pronunciation
I bet Chipotle calls their pico de gallo “tomato salsa” since it's easier to say! You might also see it called salsa fresca (fresh sauce). Pico de gallo literally translates to “rooster's beak,” but no one's exactly sure why.
What is pico de gallo called in Mexico? ›
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.
What is a fancy name for pico de gallo? ›
What is another word for pico de gallo?
salsa | salsa cruda |
---|
salsa fresca | salsa mexicana |
Why is my pico de gallo watery? ›
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.
Pico de gallo is a salsa popular with Mexican food, like tacos, nachos, or quesadillas. Pico de gallo is a great ingredient for Hispanic dishes, because it is less liquid than other salsas, while also has the same, great flavor. Like most other salsas, pico de gallo is made with tomatoes and other bold ingredients.
How was pico de gallo created? ›
Pico de Gallo is a traditional Latin American dish that comes from a rich cultural and culinary history in Mexico. It's believed that this amazing dish was derived from the ancient Aztec culture, and widely popularized in Mexican cuisine, especially in regions such as the Yucatan and Sonora.
How to tell when pico de gallo is bad? ›
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.
Do you drain the juice from pico de gallo? ›
Season tomatoes with 1 teaspoon (4g) salt and toss to combine. Transfer to a fine-mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid. Combine drained tomatoes with onion, chiles, cilantro, and lime juice.
What goes well with pico de gallo? ›
Top 10 Ways to Use Pico de Gallo
- Eat with pita bread.
- Mix with quinoa and black beans for an amazing salad.
- Add to burritos.
- Topping for nachos.
- Topping for baked sweet potato.
- Add to vegan mac and cheese.
- Compliment to a quesadilla.
- Goes great with vegan lentil taco meat.
What's the difference between pico de gallo and regular salsa? ›
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.
What are the ingredients in Park Street deli pico de gallo? ›
INGREDIENTS: roma tomatoes, jalapeno peppers, red onions, lime juice, cilantro.
Is pico de gallo Spanish or Mexican? ›
Pico De Gallo is a popular Mexican salsa that's loaded with fresh tomatoes, onion, jalapeno, cilantro, and lime juice. Pico De Gallo is excellent over tacos, burritos, nachos, or served with chips.