Pico de Gallo (Fresh Salsa Recipe)
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Pico de Gallo is a fresh salsa made with chopped tomatoes, onion, and jalapeño seasoned with lime juice, cilantro, and salt and pepper. With just 6 ingredients, this easy dip is ready in less than 10 minutes!
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Pico de gallo, also known as salsa fresca or salsa cruda, is a popular Mexican condiment or salsa that is commonly used as a topping or garnish for various dishes. The name “pico de gallo” translates to “rooster’s beak” in Spanish, which is believed to refer to the small size of the chopped ingredients resembling bird food.
Ingredients
Pico de gallo is typically made from fresh, uncooked ingredients, which give it a vibrant and refreshing flavor.
- Tomatoes – Ripe tomatoes are finely diced and form the base of pico de gallo. They provide a juicy and slightly sweet element to the salsa. Pick meaty tomato varieties without a lot of seeds such as Roma or beefsteak tomatoes.
- Onion – White or red onions are finely chopped and added to the tomatoes. They contribute a sharp, pungent flavor and a bit of crunch.
- Jalapeño peppers – These chili peppers, deseeded and finely diced, add a moderate level of heat and a distinctive flavor to the pico de gallo. If you don’t have jalapeño peppers you can substitute serrano peppers instead.
- Cilantro – Fresh cilantro leaves are chopped and added to the mix, providing a bright, citrusy, and herbal note to the salsa.
- Lime juice – Freshly squeezed lime juice is added to enhance the flavors and add a tangy element. It also helps prevent the tomatoes from oxidizing and maintains the salsa’s freshness.
- Salt – A pinch of salt is added to balance the flavors and bring out the natural taste of the ingredients. You can add ground pepper if desired as well.
Step by step
To prepare pico de gallo, all the ingredients are combined in a bowl and gently mixed together. It is typically served immediately to preserve the crunchiness and freshness of the ingredients.
Serving suggestions
Pico de gallo is can be used as a topping for tacos, quesadillas, fajitas, nachos, grilled chicken or steak, or served alongside tortilla chips as a dip.
FAQs
Salsa is a broader term encompassing various cooked or uncooked sauces, while pico de gallo refers specifically to a fresh uncooked salsa. Salsa can have different bases like tomatoes, tomatillos, or fruits, and may include cooked ingredients and additional seasonings. Pico de gallo, on the other hand, consists of finely chopped fresh ingredients. It has a chunky texture and a bright, tangy flavor. While salsa offers a wider range of variations, pico de gallo is a specific type of salsa characterized by its fresh, uncooked ingredients.
You can adjust the heat in this pico de gallo recipe by leaving the seeds in the jalapeño pepper when you chop it up.
If you don’t eat the pico de gallo right away the salt and pull moisture from the tomatoes, resulting in a liquid at the bottom of the bowl. Simply drain this liquid off before serving to keep your pico fresh and crisp!
While it is best served fresh, you can keep the pico de gallo in an airtight container in the refrigerator up to 3 days. The cilantro and tomatoes will soften over time which can affect the texture. Drain off any excess liquid before serving.
Pico is best enjoyed fresh but you can freeze it if necessary. The water in the tomatoes expands when frozen so thawed pico de gallo will have a much softer texture than fresh.
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Pico de Gallo (Fresh Salsa Recipe)
- Total Time: 10 minutes
- Yield: 8 1x
Description
Pico de Gallo is a fresh salsa made with chopped tomatoes, onion, and jalapeño seasoned with lime juice, cilantro, and salt and pepper. With just 6 ingredients, this easy dip is ready in less than 10 minutes!
Ingredients
- 5 Roma tomatoes
- ½ red onion
- 1 jalapeno pepper
- 1 lime, juiced
- 2 tablespoon cilantro, chopped
- ¼ teaspoon salt, or to taste
Instructions
- Dice the tomatoes, set aside.
- Dice the onion, set aside.
- Cut the lime in half, set aside.
- Chop the jalapeño. Set aside
- Chop the cilantro, set aside.
- In a medium bowl, add the diced tomatoes, diced onion, chopped jalapeño, chopped cilantro, the juice of the lime and season with salt and pepper. Mix until well combined. Serve immediately or chill until ready to use.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days. Drain off any excess liquid before serving.
- Prep Time: 10 minutes
- Category: dip
- Method: none
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 23
- Sugar: 3 g
- Sodium: 5.5 mg
- Fat: 0.2 g
- Carbohydrates: 5.4 g
- Protein: 1 g
- Cholesterol: 0 mg
very good