Pico De Gallo
Pico De Gallo is a classic Mexican recipe made from fresh tomatoes, cilantro, onion, and jalapeno. This is my favorite way to top burritos, chimichangas, flautas, enchiladas, fish tacos, and salads. Some people refer to this recipe as salsa fresca. A great recipe for Cinco de Mayo.
HOMEADE PICO DE GALLO RECIPE
The best pico I have ever had was at a Mexican restaurant on our honeymoon in Cabo San Lucas. It’s all I ate along with fresh guacamole with chips, and horchata because I was scared I would get sick from anything else so I stuck to fresh salsa.
That was almost 18 years ago. Now, I would probably eat anything there without any trepidation. Maturity or stupidity…tough call.
Only a handful of ingredients go into this easy pico de gallo recipe. It’s one of the easiest recipes with basic ingredients.
- Ripe Tomatoes – you can use Roma, cherry, or grape tomatoes. I like to use grape tomatoes because they stay crisp longer.
- Onion – red, white, or yellow onion. A traditional pico de gallo recipe uses white onion but I like the color of a red onion. The raw onion makes this a chunky salsa.
- Fresh Cilantro – an essential ingredient in this recipe.
- Jalapeno Pepper – add more or less depending on how spicy you like it. If you like it really spicy keep the seeds in for a spicy kick. You could also use Serrano peppers.
- Fresh Garlic – minced garlic can be bought in a jar and kept in the fridge for easy access.
- Fresh Lime juice – brightens the flavor! If you don’t have lime use lemon juice.
If I had to eat one thing for the rest of my life it would be homemade chips and Pico de Gallo. A side of guac wouldn’t hurt either. I love Mexican food.
Use fresh plum tomatoes, Roma, grape, or cherry tomatoes. Whatever tomato looks like the best ripe tomatoes at its peak. Good pico de gallo is made with fresh ingredients.
WHAT IS PICO DE GALLO?
Pico de Gallo is a fresh Mexican salsa made from tomatoes, onion, cilantro, lime, and garlic. Some refer to it as “salsa fresca” or “salsa cruda”.
WHAT IS THE DIFFERENCE BETWEEN PICO DE GALLO AND SALSA?
Pico de gallo is from raw chunkier ingredients whereas salsa is more of a pureed texture.
HOW TO MAKE PICO DE GALLO
Dice tomatoes, onion, jalapeno, cilantro, and garlic together. Add lime and salt and pepper.
- First, toss the diced tomatoes, red or white onion, jalapeno, cilantro, and garlic together in a large bowl.
- Next, add the juice of a half a lime and add salt and pepper to taste.
- Store in the fridge. Serve with chips or on top of salad, burritos, tacos…you name it.
To be honest, I use this chopper for the tomato, onion, and jalapeno and it makes it so much easier!
The cilantro you still need to cut by hand but everything else is done in 2 minutes!
AUTHENTIC PICO DE GALLO RECIPE
This recipe is authentic but my friend from Mexico said they use white onion always in theirs.
My friend’s son recently told me this was the best salsa he’s ever had. I’ll take that from a 10-year-old!
OTHER MEXICAN RECIPES:
- Cafe Rio Sweet Barbacoa
- Mexican Chicken
- Watermelon Salsa
- Cilantro Lime Rice
- Homemade Tortillas
- Creamy Tomatillo Dressing
- Homemade Taco Seasoning
SERVE PICO DE GALLO WITH:
- Baked Chicken Chimichangas
- Taco Pizza Rolls
- Taco Lasagna
- Tilapia with Mango Salsa
- Grilled Shrimp Tacos with Avocado Salsa
- Mini Chicken Chimichangas
- Baked Stuffed Avocado
- Grilled Chicken Tacos with Feta Cream
- Honey Lime Enchiladas
- Barbacoa Tacos
Pico De Gallo
Pico De Gallo is a classic Mexican recipe made from fresh tomato, cilantro, onion, and jalapeno. This makes the best salsa to top burritos, chimichangas, flautas, enchiladas, and salads.
- 5 Roma tomatoes, seeded and diced finely (see Note)
- 1/2 large red onion, diced finely
- 1 jalapeno, seeded and chopped finely (use 1/2 a jalapeno if you don't want it as spicy)
- 1/2 bunch of cilantro, chopped finely (if your bunch is small use a whole bunch)
- 4 garlic cloves, minced
- 1/2 lime, juiced
- salt and pepper to taste
Toss the diced tomatoes, red onion, jalapeno, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos...you name it.
I really like using grape tomatoes because they don't get mushy like Roma tomatoes can be. Use about 2.5 to 3 cups of grape tomatoes!
I started off naming this Pioneer Woman’s Pico De Gallo but have changed it a bit to fit my taste over the years.