There’s something about summer that makes fresh food taste even better. When the tomatoes are ripe, the cilantro is fragrant, and the peppers are bright, you know it’s time for one of the simplest—and most flavorful—Mexican dishes: Pico de Gallo.
Known as Salsa Fresca or Salsa Cruda, this vibrant condiment is a staple across Mexico and a favorite around the world. It’s not just a dip—it’s a celebration of bold, raw ingredients that come together to create a burst of flavor with every bite.
Why You’ll Love This Pico de Gallo Recipe
- 🥄 Quick & Easy – Comes together in under 15 minutes.
- 🌿 Fresh & Healthy – No cooking, just chopping!
- 🌶️ Customizable Heat – Add as much jalapeño as you like.
- 🍅 Versatile – Serve with chips, tacos, grilled meats, eggs, and more.
- 🌞 Perfect for Summer – A raw, refreshing salsa ideal for hot days.
What Is Pico de Gallo?
Pico de Gallo translates to “rooster’s beak,” though no one quite knows why. Some say it’s because the original way to eat it was by pinching pieces between the thumb and forefinger like a bird’s beak.
Unlike blended salsas, Pico de Gallo is a chunky, raw mixture of diced vegetables. It’s less saucy and more salad-like, with every ingredient distinct. The result is crunchy, juicy, spicy, and fresh all at once.
Traditional Ingredients
Authentic Pico de Gallo typically includes:
- Roma tomatoes – firm and less watery
- White onion – sharp and clean in flavor
- Fresh cilantro – bright, herbaceous note
- Jalapeño or serrano pepper – for a kick
- Lime juice – acidity to balance the heat
- Salt – to bring everything together
Let’s dive into the exact measurements!
Ingredients
- 5 ripe Roma tomatoes, seeds removed, diced
- ½ medium white onion, finely chopped
- 1 jalapeño pepper (or serrano, for more heat), finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
- ½ teaspoon sea salt (adjust to taste)
Optional Add-ins:
- 1 garlic clove, minced
- Diced avocado
- Chopped green onions
- A pinch of cumin
Tools You’ll Need
- Cutting board & sharp knife
- Mixing bowl
- Citrus juicer (optional)
- Spoon or spatula
Step-by-Step Instructions
1. Dice the Tomatoes
Use firm, ripe Roma tomatoes. Slice in half and remove seeds for a less watery salsa. Chop into small, even pieces.
2. Chop the Onion
White onion is traditional, but red onion adds sweetness. Dice finely so it blends well into the mix.
3. Add Heat
Remove seeds and membranes from the jalapeño if you prefer milder salsa. Dice finely for even spice distribution.
4. Add Fresh Cilantro
Rinse and dry the cilantro well, then chop leaves and tender stems.
5. Season with Lime and Salt
Add fresh lime juice and salt. Stir everything gently to combine.
6. Let It Marinate
Allow your Pico de Gallo to sit for at least 10 minutes at room temp—or 1 hour in the fridge—for flavors to meld.
Serving Suggestions
Pico de Gallo isn’t just for tortilla chips. Try it with:
- 🌮 Tacos (carne asada, carnitas, or fish)
- 🍳 Scrambled or fried eggs
- 🥩 Grilled meats or seafood
- 🥑 Avocado toast
- 🥗 Mixed into grain bowls or salads
Tips for the Best Pico de Gallo
- Use ripe but firm tomatoes – Overripe tomatoes get mushy.
- Chop everything finely – Uniform pieces ensure even flavor.
- Marinate for better flavor – 30 minutes of rest goes a long way.
- Drain excess liquid – Especially before storing to keep it fresh.
Storing Pico de Gallo
- Fridge: Store in an airtight container for up to 3 days.
- Drain before serving: Liquid will collect at the bottom—just drain gently before use.
- Not freezer-friendly: The texture of raw tomatoes and herbs breaks down when frozen.
Variations to Try
- Tropical Pico – Add mango or pineapple for a sweet and spicy twist.
- Spicy Avocado Pico – Stir in chunks of ripe avocado just before serving.
- Roasted Pepper Pico – Roast the jalapeños or add roasted poblanos for smoky depth.
- Cucumber Pico – Adds crunch and coolness for especially hot days.
Cultural Roots of Pico de Gallo
Pico de Gallo is deeply tied to Mexico’s culinary heritage. Each region adds its own flair: some add radish, others prefer spicier chilies like habaneros. But at its core, it’s about simple, sun-ripened ingredients—a perfect reflection of Mexican cuisine’s respect for produce and balance.
It’s often used as a filling, topping, or side, but just as often enjoyed straight out of the bowl with a spoon. In fact, street vendors in Mexico often serve it in cups as a snack.
Nutrition (Per Serving – about ¼ cup)
- Calories: 20
- Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 2g
- Protein: 1g
Low in calories and carbs, Pico de Gallo is naturally vegan, gluten-free, and paleo-friendly.
FAQs
Can I make it ahead of time?
Yes! It actually tastes better after marinating for 30+ minutes in the fridge.
What’s the difference between salsa and Pico de Gallo?
Salsas are often blended and saucier, while Pico de Gallo is chunky and raw.
Can I use canned tomatoes?
It’s not recommended—fresh tomatoes are essential to the texture and taste.
Final Thoughts
Pico de Gallo is proof that the best recipes are often the simplest. A handful of fresh ingredients, a sharp knife, and a few minutes of your time are all you need to make a salsa that brings every meal to life. Whether you serve it as a side, a snack, or the star of the show, this vibrant dish is a love letter to summer—and to the power of real, fresh food.
🌶️ Fresh. Flavorful. Forever a favorite.
