Pico de Gallo is a Mexican classic tomato dip also named “salsa Fresca”, “salsa cruda” in Spanish or “fresh salsa”. It’s the freshest dip ready in less than 10 minutes and needs just 6 ingredients.
Mexican cuisine is sophisticated and includes tons of delicious recipes such as tacos, nachos, burritos, or quesadillas.
It’s basically a less liquidy salsa with great flavor and freshness that goes well with everything. So refreshing I’d eat it by the spoonful.
I discovered this fresh tomato salsa a few years back when the company I used to work for, organized a Multicultural Cuisine Event. I can remember it clearly because that day I fell in love with Mexican food.
A few weeks after that event, I was still eating a pico with each meal of the day! It’s that good!!
Do you love pico de gallo? It’s the classic of all classic Mexican recipes, and I’m going to share the classic recipe with you.
I am team keto tortilla chips and pico, for life!
What is Pico De Gallo?
Ah, pico de gallo. A Mexican classic that is as delicious as it is versatile!
The name “pico de gallo” means “rooster’s beak” in Spanish, which may refer to how the ingredients are chopped into small pieces or to the fact that it is traditionally eaten with the fingers as if pecking at it like a rooster.
Pico de gallo is known for its fresh and zesty flavor and is a popular dish in Mexican and Tex-Mex cuisine. It’s typically made from a mixture of fresh, finely chopped tomatoes, onions, jalapenos, cilantro, and an easy dressing made from lime juice and salt.
Other variations may include other ingredients such as garlic, mango, avocado, or cucumber.
It is usually served as a condiment or topping for tacos, burritos, quesadillas, or grilled meats and is often enjoyed as a snack with tortilla chips.
The great thing about this recipe? You can customize it however you want – adding more heat if you like your food spicy or less if you don’t.
Ingredients for Pico De Gallo
Pico de Gallo’s ingredients are incredibly healthy and easy to find. There are many variations of this recipe, but this is the classic pico de gallo recipe.
When it comes to making pico de gallo, the key is freshness
- Tomatoes are the key ingredient that dictates how your dip will turn out. Choose the freshest, high-quality Roma Tomatoes or Plum Tomatoes. You can use any tomatoes you have on hand, just scoop out the seeds. Don’t use canned tomatoes or watery overripe tomatoes.
- Onions: Stick with the classics. White onion it’s cheap and tasty. Use red onion or scallions if that’s what you have on hand.
- Jalapeño or Serrano peppers are perfect in this dip. Ditch or keep the seeds depending on the desired level of spicy! Remember not to rub your eyes after chopping jalapeno.
- Cilantro is mandatory here. I love plenty of cilantro in my salad, but if that’s not your thing, reduce the suggested quantity below or replace it with fresh parsley!
- Fresh lime juice – brings out the best flavors. This adds an extra zing that really ties everything together!
How to Make The Best Pico De Gallo
I stick to my belief that the best recipes are usually the easiest to make.
You have to do is chop the ingredients into small pieces, mix them together, and enjoy! While I personally love to dig in right away, experts recommend allowing the flavors to meld by refrigerating for one to two hours before serving for optimal taste.
Preparing The Onion And Jalapeno
Peel off the tough outer layer of skin and discard any wilted or browned pieces. Then cut it in half from top to bottom before chopping it into tiny cubes for even distribution throughout the salsa.
Jalapenos are a bit trickier because their heat can vary greatly. To avoid an overly spicy salsa recipe, I recommend removing most of the seeds and membranes inside before cutting them into small chunks as well. This will help tame the heat while still providing plenty of flavors!
Mixing The Ingredients
Add them into a medium bowl and squeeze fresh lime juice. Mix to combine and let the flavors infuse while chopping the tomato.
Remove the excess seeds and liquid from the tomato to keep the salsa fresh for longer, and then combine with the rest of the ingredients.
Stir well to combine, and don’t forget to season with salt and pepper; this will bring out even more flavor from the other ingredients.
This is a basic recipe, and if you desire to create more elaborate versions
- Diced fresh avocado
- Leafy Greens: spinach, kale;
- Low Carb Vegetables: cucumbers, red bell pepper for extra crunch, yellow pepper, radishes;
- Strawberries, Peaches
- Oher fresh herbs: oregano, rosemary, mint;
How to Serve Pico de Gallo
No matter how you decide to serve it up, one thing’s for certain: with its bold flavor and vibrant colors, there’s no doubt that this dish will quickly become a favorite among family and friends.
- As a Topping for Tacos or Tostadas
- Filling For Quesadillas and Burittos:
- Side Dish for with pan-seared chicken breast, fish, or vegetables.
- Avocado Toast
- Dip: Use pico de gallo as a dip with tortilla chips, crackers, or fresh vegetables for a delicious and nutritious snack.
- Grilled Meat Topper: Use pico de gallo as a topping for grilled meats such as chicken, steak, or fish.
How To Store
Make sure to keep any leftovers in an airtight container. Refrigerate for up to 4 days. This will help retain its flavor and texture – both of which tend to degrade quickly if not properly stored.
Can I Freeze Pico De Gallo?
Yes, try freezing small batches of your pico de gallo for up to a month or two! Just remember to thaw out what you need beforehand so that it tastes just as delicious as when it was freshly prepared.
Pico de Gallo vs. Salsa
The difference between pico de gallo and salsa regarding taste is minimal. It’s all about their different texture and prepping method. When making pico de gallo, we chop all the raw ingredients into small pieces.
Salsa is closer to a sauce texture, a puree made in a food processor using roasted or cooked tomatoes.
Other Recipes You Might Like
- Cucumber Tomato Salad
- How to make the perfect Low Carb Guacamole
- Super Easy Chicken Fajitas
- Best Chili
- Healthy and Easy Taco Salad
Pico De Gallo
- 1 1/2 lbs ripe tomatoes
- 1/2 large onion diced
- 1 lime about 2 tbsp
- 1-2 jalapenos seeds removed and diced
- 1 bunch cilantro finely chopped
- salt and pepper to taste
- In a medium bowl combine died jalapeno, onion and lime juice. Let them marinate while dicing the tomatoes.
- Chop the tomatoes into small pieces and remove seeds and stems if necessary. Add the tomatoes into the bowl and toss to combine. Season with salt and pepper to taste.
- Allow to sit at least 30 minutes for the flavors to develop.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: