Is Pico de Gallo a favorite food of yours too? A fresh, healthy, low-calorie sauce (or dip) that goes great with just about any Mexican-style meal.
A Pico de Gallo is a delicious salsa that contains fresh tomato, onion, cilantro, and lime juice. Learn how to make the best Pico de Gallo in Mexico.
A pantry staple that should always be in your day-to-day rotation is Pico de Gallo! Always make it yourself!
Healthy, tasty, and easy to make. We serve it on tacos, quesadillas, on top of grilled chicken or fish, and just plain with tortilla chips!
What is Pico de Gallo?
Pico de Gallo is a type of Mexican salsa. Also known as "Salsa Fresca" or "Salsa Cruda," we traditionally prepared this dish with equal portions of tomatoes and onion, accompanied by fresh cilantro and lime juice.
Adding jalapeno gives the Pico a spicy kick, but you can omit it for a milder version.
You can easily adjust this recipe to suit your tastes; add more tomatoes for sweetness or another jalapeno pepper if you enjoy a fiery salsa.
In fact, we even made peach salsa with peaches, which was fantastic.
It is very important to use the freshest ingredients to make this salsa shine, since it has only a few ingredients.
*Don't forget to print the recipe card in its entirety below.
Tomato’s - The best tomatoes are Roma tomatoes that are ripe and firm with a deep red color. Before dicing, core and remove the seeds to remove excess liquid. In addition, this keeps the salsa from breaking down and becoming mushy. I use sweet onions in almost all of my cooking, but Pico de Gallo is one exception. You want white onions for this salsa. It has a sharper flavor and balances out the other ingredients.
Jalapeno Peppers - Use jalapeno peppers for this recipe. Remove the ribs and seeds, then chop the jalapenos finely so that it disperses the flavor throughout the salsa.
Cilantro - you should not eat the cilantro stems, only the leaves. Before you chop them up, place them loosely in your measuring cup.
Lime juice - freshly squeezed lime juice is best, it brings out the freshness of the other ingredients.
Salt – Salt is a great ingredient and without it, this salsa would be bland.
Dice your tomatoes evenly - just like I do with jalapenos, so you can have maximum flavor in every mouthful. But other t’m lazy and do a bigger dice. No matter how I dice the onions and tomatoes, they are always the same size.
Put the onion, jalapeno, lime, and salt together in a bowl and let them marinate while you slice up the tomatoes and cilantro. You can then enjoy the most delicious Pico flavor.
Keep the essential ingredients. You can adjust the amounts of all six ingredients as desired, even though none of them should be eliminated. After the Pico has sat for a while, adjust the seasoning so you can taste the true flavor.
Serve at room temperature. At room temperature, Pico de Gallo tastes best within a few hours of being made. In the event you will not eat it immediately, you can keep it covered in the refrigerator for up to three days.
If possible, let it sit for 30 minutes before serving. You may also want to use a slotted spoon to avoid the tomato juice that collects on the bottom of the bowl.
How to Store Pico de Gallo
Pico de Gallo tastes best at room temperature and within a few hours of making it.
It can be refrigerated for up to 3 days, covered, if you won't be eating it right away. Serving it after 30 minutes on the counter is a good idea.
If using a slotted spoon, make sure not to let the tomato juice drip on the bowl bottom.
What can I use Pico de Gallo on?
- Use it with Chicken Quesadillas.
- Mix Guacamole and serve it with tortilla chips
- Spoon it on top of tacos, tostadas, or in burritos and quesadillas
- Mix it into some fried rice, scrambled eggs, or grilled vegetables
- Easily place it on top of a baked potato, turkey burger, grilled steak, grilled chicken, or fish tacos with it
- Toss with some shrimp or sprinkle on top of a salad
Really, the possibilities are practically endless!
Pico de Gallo makes a delicious dip or topping that can be easily made at home, adding great flavor to so many dishes with very few added calories. Combine it with everything and use it!
What is the difference between salsa and Pico de Gallo?
Pico de gallo, also known as salsa fresco, is a type of salsa.
The salsa is a fresh, uncooked mixture of chopped tomatoes and onions, cilantro, fresh chiles, lime juice, and salt.
Unlike traditional salsa, which has a thinner consistency with more liquid, Pico de Gallo is chunky, with each chopped ingredient clearly visible.
- pint cherry or grape tomatoes, diced
- ½ medium red onion, finely diced
- 2 T. fresh cilantro leaves, finely chopped
- 1 large lime, juiced
- 1-2 serrano peppers, finely diced
- 2-3 large cloves garlic, finely minced
- Sea salt and black pepper, to taste
- To prepare the Pico de Gallo, combine all ingredients in a medium glass or other non-reactive bowl and stir to combine. Set aside.
Tip: Use a cocktail muddler, as shown, to get as much juice out of the limes as possible.
Amount Per Serving: Calories: 116Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 151mgCarbohydrates: 29gFiber: 4gSugar: 20gProtein: 2g