Delicious Pico de Gallo Recipe: Fresh and Flavorful

This pico de gallo recipe only takes about 10 minutes to make and brings bold fresh flavors to many dishes! Add some to carnitas tacos, tostadas, sliced pork loin or just scoop it up with tortilla chips! I even like it with Southern grits! This is one of my all time favorite Mexican recipes.

Jump to:

• What is Pico de Gallo?
• Pico de Gallo Ingredients
• Step by Step Instructions to Make Pico de Gallo
• Substitutions and Variations
• Storage
• Related Recipes
• Pairing
• Delicious Pico de Gallo Recipe: Fresh and Flavorful

What is Pico de Gallo?

Pico de gallo also called salsa fresca or salsa cruda is traditional salsa you will find at almost every Mexican restaurant. It is a simple combination of the fresh tomatoes, white onions or red onion, lime juice, cilantro, and jalapeño or serrano peppers.

This dish dates back to pre-Hispanic times in Mexico and the name "pico de gallo" literally translates to "rooster's beak". Some say the pinching of the ingredients during the chopping resembles a bird's beak. Kinda funny! The Aztecs and Mayans prepared similar raw salsas from various ingredients that would eventually evolve into today's pico de gallo.

Pico de Gallo Ingredients

Find the freshest ingredients at your local market or farm stand.

• Tomatoes: I like to use Roma tomatoes, cherry tomatoes or any ripe red tomatoes will work.
• Onion: Use either red onion or white onion. These types of raw onions have a nice pungent kick.
• Fresh Cilantro: This adds a nice herbal hint of flavor.
• Garlic: Optional but I like to add this for a little more flavor.
• Chili: Use serrano peppers for more heat and jalapeño pepper for less heat.
• Chili Powder: This is an optional ingredient.
• Red Wine Vinegar: This adds a little different acidic flavor.
• Lime: Fresh squeezed lime juice is the only way to go.

See recipe card for quantities.

Step by Step Instructions to Make Pico de Gallo

A couple simple steps and you will have a fresh pico de gallo .

• Step 1: Chop up the tomatoes, cilantro, peppers and onions. Squeeze the limes and measure out the chili powder and red wine vinegar. Don't use a food processor to save time, the texture will be too smooth.
• Step 2: Add all the ingredients to a bowl and mix thoroughly. Drain off any excess liquid or use a slotted spoon to transfer to a serving bowl.

Hint: When making salsa with lime juice it’s recommended to use non-metal bowls (like glass, ceramic, or plastic) instead of metal bowls. Lime juice is highly acidic. If it comes into contact with certain metals, such as aluminum or copper, a chemical reaction can occur. This reaction can impart a metallic taste to the salsa, altering its flavor. Aluminum can oxidize when exposed to acid which may not only affect the taste but also dull the vibrant colors of the salsa, especially the bright reds of tomatoes.

Substitutions and Variations

This traditional Mexican salsa can can be a starting point for some interesting flavor variations. Here are some you can experiment with.

• Fresh fruit pico de gallo: - Adding some mango or pineapple for an added sweetness to the salsa. This version pairs well with grilled fish or pork chops. Swap the tomato for watermelon for a refreshing summer salsa.
• Cucumber pico de gallo: - You can add cucumber or swap it for the tomato. Diced cucumbers are used to give the salsa a cool, crisp texture. It's a refreshing version perfect for light summer dishes or as a side to grilled meats.
• Corn pico de gallo: - Fresh sweet corn adds a nice flavor and color to the dish and it is great on tacos or dipping.
• Avocado pico de gallo: - Adding diced avocado makes this variation creamier and richer, similar to guacamole but with the chunkiness of pico de gallo.
• Spicy pico de gallo: - To increase the heat, you can add hotter peppers like habanero, cayenne, Thai chiles or even roasted chipotle peppers.
• Tomatillo pico de gallo: - Instead of tomatoes, tomatillos are used, giving a tangy and slightly sour edge to the salsa.
• Radish pico de gallo: - Diced radishes add a peppery crunch to the traditional ingredients. This version is common in some Mexican regions and goes well with tacos and grilled meats.
• Black bean pico de gallo: - Adding black beans makes the salsa heartier, and it can even be served as a light salad. This variation is filling and goes well with grilled meats or as a topping for burrito bowls and other Mexican food.
• Jícama pico de gallo: - Diced jícama (a crunchy root vegetable) adds a mild sweetness and crisp texture. It’s often paired with citrus fruits or pineapple for a refreshing salsa.

Storage

• Use an airtight container: Transfer the pico de gallo into an airtight glass or plastic container to keep it from absorbing other odors in the fridge.
• Cover tightly: If you don’t have an airtight container, cover the bowl tightly with plastic wrap to prevent air exposure, which can lead to quicker spoilage.
• Keep it chilled: Store it in the refrigerator at all times, as it contains fresh ingredients that can spoil quickly at room temperature.
• Best consumed within 2–3 days: It is freshest on the day it’s made, it can last for up to 2 or 3 days in the fridge. After that, the tomatoes may start to become mushy, and the cilantro will lose its flavor and texture.
• Stir before serving: The ingredients may release liquid as they sit. Give the salsa a good stir before serving to redistribute the flavors and drain excess liquid if needed.
• Do not freeze: This dish doesn’t freeze well due to the high water content of tomatoes, onions, and other fresh ingredients. Freezing can cause the salsa to become watery and lose its crisp texture when thawed.

Related Recipes

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with pico e gallo: