Pico de Gallo is a staple in Mexican cuisine, and the homemade version is a hundred times better than store-bought. It’s so easy to make, and the result is a fresh and mouthwatering salsa that can be used in various dishes.
When making this recipe, consider pairing it with this Easy Rotisserie Chicken Tacos or this Baked Chicken Flautas! Mexican meals are not complete without Pico de Gallo on the side.
“Pico de gallo” is a Spanish phrase that translates to “rooster’s beak” in English. However, it is commonly known as a fresh condiment made from chopped tomatoes, onions, cilantro, jalapeños, lime juice, and salt.
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What are the Ingredients in Pico de Gallo?
Roma tomatoes – This is the most popular tomato in Mexican cuisine; it’s best when used ripe as it adds juiciness and has better taste.
White onion – It’s the strongest in flavor, that’s why we use it here, but can be easily replaced with yellow or red onion for a more subtle taste. Or try a sweet white onion for a nice balance.
Jalapeno Pepper – It provides a spicy kick to this condiment. To reduce spiciness, remove its flesh and seeds.
Cilantro – A characteristic herb in Mexican dishes, it adds a fresh and citrus flavor to food.
Lime juice – It’s what brings out the best of the other ingredients; it adds tanginess and moisture to this fresh salsa.
Salt – Use your favorite one, and adjust to taste. I love to use Kosher salt.
How to make Pico de Gallo?
Chop fresh tomatoes in halves and remove their seeds, then thinly dice them. Next, thinly dice the onion.
Cut the jalapeno in half to remove the seeds and white flesh from the center, as it’s the spiciest part. Then, thinly dice it.
Then, combine finely chopped tomato, onion, and jalapeno with chopped fresh cilantro, lime juice, and salt.
Serve it with tortilla chips, carne asada, or tacos.
Is Pico de Gallo the same as Salsa?
Pico de gallo is a type of Mexican salsa, but not all salsas are the same. The key differences lie in texture, preparation, and usage.
This salsa is always made with fresh, uncooked ingredients like tomatoes, onions, jalapeños, and lime juice, resulting in a chunky texture. On the other hand, salsa can be made from a variety of ingredients, may be cooked or raw, and can have a chunky or smooth consistency.
Since this recipe is raw, it’s mainly used as a condiment or topping when a fresh, vibrant flavor is desired. Salsa recipes, being more versatile, can be used for dips, enchiladas, marinades, or even incorporated into cooked dishes.
Recipe Pro Tips!
Can Pico de Gallo be made ahead of time?
Yes, pico de gallo can be made ahead of time, but there are a few considerations to keep in mind to ensure it stays fresh and flavorful:
– Store the pico de gallo in an airtight container in the refrigerator. It will stay fresh for up to 2 days. After this, the vegetables may start to lose their crispness, and the mixture can become watery.
– If the pico de gallo has been stored for a day or two, you can freshen it up by adding a little extra lime juice or some fresh cilantro before serving.
While pico de gallo can be made ahead of time and stored in the refrigerator, it’s best consumed within a day or two to maintain its freshness and texture. This recipe will not freeze well.
WANT MORE MEXICAN CONDIMENT RECIPES?
We love Mexican food, and their condiments go a long way in adding flavor to a dish; here are some of our favorites.
Pico de Gallo
Ingredients
- 4 Roma tomatoes
- 1 white onion
- 1 jalapeno
- 1/4 cup lime juice
- a handful of fresh cilantro
- 1/2 tsp salt
Instructions
- Chop fresh tomatoes in halves to remove their seeds, then thinly dice them. Then, thinly dice the onion.
- Cut the jalapeno in half to remove the seeds and white flesh from the center, as it’s the spiciest part. Then, thinly dice it.
- Then, combine tomato, onion, and jalapeno and mix them with chopped fresh cilantro, lime juice, and salt.
- Serve it with tortilla chips, carne asada, or tacos.
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