Pico de Gallo is a fresh Mexican salsa made with tomatoes, onions, jalapeños, cilantro, and lime juice. A classic Mexican salsa that can be ready in under 10 minutes perfect to each with tortilla chips. It also adds lots of flavor and freshness to tacos, burritos, and frijoles.
Pico de Gallo is an authentic Mexican salsa made with simple vegetables used to boost the flavor of any Mexican dish. Pico can be served as an appetizer, salsa on top of food, or even as a side salad!
My favorite way of eating homemade pico de Gallo is with fresh cooked beans and avocado. My mom always made a fresh pico de Gallo when beans were on the stove so it brings back lots of great memories around the table.
Pico de Gallo meaning
This translates to “rooster’s beak” which has nothing to do with the salsa itself. Some people believe that they gave it this name because it was originally eaten by pinching between the thumb and finger, forming the shape of a rooster’s beak. I believe that the word “pico” was used because to dice is “to picar” so “pico” would be the present term meaning “to dice.” Whatever the name truly means.. it stuck and it’s an amazing salsa!
Pico de Gallo Ingredients
This easy pico de gallo recipe comes together with just six simple ingredients:
- Tomatoes
- Onion
- Jalapeño
- Cilantro
- Lime
- Salt
For best flavor use fresh, ripe tomatoes when possible. Traditionally made with white onion but I love using red onion as the flavor is more mild. Everyone’s spice tolerance is different so use the amount of jalapeño pepper that best suits your spicy tolerance. It also depends on the pepper, some jalapeños can be very spicy, and others taste like bell peppers! If you love spicy foods, try using Serrano for the ultimate experience.
How to make Pico de Gallo
All you need to make this easy pico de Gallo is a cutting board, knife, and bowl. The secret to making the best pico de Gallo is letting it rest in the refrigerator for at least 2-3 hours before serving. This allows for all the flavors to marinate together for a delicious pico!
How to serve
The best way to eat pico de Gallo is as an appetizer with tortilla chips or with homemade beans (frijoles de la olla). You can also make it in a salad by bulking it up with diced cucumber, bell pepper, nopales, avocado, and more cilantro. It’s a great way to boost the nutrition of any Mexican dish. Try adding it to these delicious recipes:
More Mexican Salsas:
Salsa Macha (Mexican Chili Oil)
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Pico de Gallo
- Total Time: 10 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Pico de Gallo is a fresh Mexican salsa made with tomatoes, onions, jalapeños, cilantro, and lime juice. A classic Mexican salsa that can be ready in under 10 minutes perfect to each with tortilla chips. Also adds lots of flavor and freshness to tacos, burritos, and frijoles.
Ingredients
- 2 tomatoes, Roma, diced
- 1/4 large red onion, diced
- 1 jalapeño, diced
- 1/2 cup cilantro, chopped
- 1 large lime, juiced
- Salt to taste
Instructions
- Dice all your veggies evenly and add into a small mixing bowl.
- Add in lime juice, and salt and toss to coat evenly. Serve immediately or store in a sealed container and place in the refrigerator overnight.
Notes
*place in a sealed container and refrigerate for up to 3 days
- Prep Time: 10
- Category: Sides
- Method: no-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
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Simple but so tasty! I’ve had this in a burrito, on flautas and loaded nachos; it adds a lot of freshness to a meal.