Pico De Gallo is a chunky salsa that’s quick and easy to make and is comprised of tomatoes, onions, cilantro, and lime juice (and a hot pepper if you are looking for some heat). The fresh and zesty taste of a classic homemade Pico De Gallo can brighten so many appetizers and meals that it’s a must-have recipe for just about any kitchen.

While you can use this on top of many dishes to add a fresh crunch, you can also just curl up with a bowl of it and dip in tortilla chips to let all its zesty goodness shine through. Just follow the step-by-step instructions or watch the video below!

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What is Pico De Gallo?

Pico De Gallo originally hails from Mexico and means “rooster’s beak” in Spanish, although no one is really sure as to why it’s been given that particular name. It is also referred to as “salsa fresca,” “salsa Mexicano,” or “salsa cruda” and can be more mild or more spicy depending on the choice of hot pepper added to the basics of tomato, onion, cilantro, and lime juice.

What’s the difference between Pico De Gallo and traditional salsa?

While both have similar ingredients and flavor profiles, Pico De Gallo is a drier mix of ingredients and everything is chopped and raw. Traditional salsas usually have a higher tomato ratio and the addition of cooked or stewed tomatoes also makes the mix more of a purée.

Both Pico De Gallo and salsa are great toppings for Mexican dishes (and far beyond) and the textural difference also means they go well being layered on top of each other.

Ingredients:

• Tomatoes: Since fresh ingredients are the stars of this raw dish, make sure to find the best tomatoes you can. Look for what tomatoes are in season near you but you can always choose healthy ripe Roma tomatoes if you want a standard go-to option and they are less watery as well.
• Onion: White onion is the most popular choice for Pico De Gallo and adds crunch and a sweet mild flavor. You can also sub out a yellow or a sweet onion, but the onion flavor will become more pronounced.
• Cilantro: Cilantro brings an earthy freshness to the dish and you don’t have to strip the leaves off the stems before chopping as it all adds to the flavor.
• Lime Juice: Here’s where another punch of zing comes from! The lime juice adds a zesty tart note to your Pico and you can adjust to your taste.
• Salt: Salt makes everything better and brings out all the flavors, so add to taste!
• Hot Pepper (optional): Serrano and jalapeño peppers are a popular choice to add some heat to your Pico. Just remember to wear gloves or shield your hands with baggies when cutting hot peppers and wash hands thoroughly afterwards to avoid transferring the oils to your skin or eyes.

How to make Pico De Gallo:

CHOP: Finely chop your tomatoes, onions, and cilantro and mix in a stainless steel or glass bowl. Evenly chopping your ingredients makes sure you get some of everything in each bite!

STIR: Add your lime juice and salt and stir to combine. Allow to marinate for at least 15 minutes before serving if possible (it will actually taste even better!).

Note: You can also store it in the fridge for several hours in an airtight container (or even overnight) to let the lime juice and salt marinate the flavors to bring out a richer taste.

Tip: To soften the bite of the raw onion flavor, add your chopped onion to a bowl of cold water and then drain and rinse after 10 minutes.

Pico De Gallo variations:

Tropical Pico: Add in some diced mango and pineapple for a tropical twist similar to a Mango Salsa (delicious with chips)

Red Onion Pico: Swap the white onion for the bold flavor of a raw red onion for a flavorful twist.

Sweet Corn Pico: Add some cooked and chilled sweet corn for a burst of sweetness.

Cucumber Pico: For added crunch, throw in some diced cucumber and green pepper additions.

Tips for Pico De Gallo:

• Use just the tomato skins for a drier Pico De Gallo as too much of the seeds and flesh can make the mix more watery.
• Serve your Pico with a slotted spoon and that will keep your topping from being too soggy from the released tomato juices when added to your plate.
• If you aren’t the best at chopping, try using one of these food choppers or pulse your separate ingredients in a food processor until they are the desired consistency.
• Try different varieties of tomatoes to see which one you like best for your Pico.

Can you make Pico De Gallo ahead of time?

Yes! You can make Pico De Gallo a few hours ahead of time and store it in the fridge in an airtight container until serving. Letting the Pico marinate in its own juice will actually make it taste better! Just stir before serving.

How do I store Pico De Gallo?

Pico De Gallo will last about 2-3 days in the fridge in an airtight container. The lime juice and salt will help preserve the flavors, but as each day goes on you’ll lose a bit of crunch as it softens.

Serve Pico De Gallo on …

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