Mild, bright, thick, and delicious, homemade Pico de Gallo is a crowd-pleasing recipe you should try immediately. Perfect for pairing with your favorite Mexican meal or served straight from the bowl with nachos, this delicious Salsa Fresca is currently a seasonal favorite of ours.

The salsa comes in a bowl with tortilla chips inside.

What is Garo Peak

Pico de Gallo — pronounced “PEE-koh day GUY-yo” — is a popular fresh, chunky salsa. When translated literally, it means “rooster's beak.”

While the name may sound strange, the etymology helps make sense of it—apparently people used to eat the condiment with their thumb and forefinger, picking it like a bird pecking at a seed.

Made with less than 10 ingredients, this raw salsa is packed with flavor from ripe tomatoes, herby cilantro, and spicy onions, with a hint of fresh chili peppers.

While other chopped fresh salsas and salads may also be called pico de gallo in different regions of Mexico, this special tomato-based version is the most recognized.

Other names for this delightful dip are salsa fresca (“fresh sauce”) or Salsa Bandera (“Flag Sauce,” so named because the red, green and white patches are reminiscent of the Mexican flag).

In Mexico, the ubiquitous condiment is also known as mexican salsa (“Mexican Sauce”).

Difference Between Pico de Gallo and Salsa

spanish words Salsa Simply means “sauce” and can refer to a number of different Mexican condiments.

Salsa can be eaten raw or cooked and is usually made with a tomato or tomatillo base.Check out my simple, delicious and fresh recipe ketchup recipe.

Pico de gallo is a fresh raw salsa – aka. salsa – Ingredients can be easily identified with the naked eye.

Since pico de gallo doesn't mix like other types of salsa, it's the perfect accompaniment to tacos due to its low liquid content. This means all the flavor stays in the taco instead of dripping out of the sides!

Feel free to serve pico de gallo with chips or use it as a condiment for your favorite Mexican or Tex-Mex dishes.

Step-by-step guide

How to Make Gallopico

1. Rinse and place all desired product.

NOTE: For the peppers, you can use serrano, jalapeño, or green chiles. The garlic is optional and can be skipped.

You will need 1 medium onion, 2 small to medium tomatoes, 1 chili pepper, a few cloves of garlic (optional), a handful of fresh cilantro leaves and a lemon.

Two tomatoes, peeled red onion, fresh cilantro, two cloves of garlic, two green chilies and one lemon on a cutting boardTwo tomatoes, peeled red onion, fresh cilantro, two cloves of garlic, two green chilies and one lemon on a cutting board

2. Chop onions, garlic and peppers.

You'll need 1/2 cup chopped onion, 1/4 teaspoon chopped garlic (optional), and about 1 to 1½ teaspoons chopped serrano pepper.

Chopped onions, peppers and garlicChopped onions, peppers and garlic

3. Transfer to a bowl.

Add aromatics to small mixing bowlAdd aromatics to small mixing bowl

4. Next chop the tomatoes. You will need about 1 cup of chopped tomatoes. Add tomatoes to bowl.

hint: Use ripe red tomatoes. Fleshy tomatoes like Roma are a good choice.

chopped tomatoeschopped tomatoes

5. Chop coriander (coriander leaves) – you’ll need about 3 tablespoons.

chopped cilantrochopped cilantro

6. Add the chopped cilantro to the same bowl.

Add tomatoes and cilantro to a mixing bowl along with onions, peppers and garlicAdd tomatoes and cilantro to a mixing bowl along with onions, peppers and garlic

7. Add 1 teaspoon lemon juice. Alternatively, you can swap the lemon juice for lime juice.

Add a teaspoon of lemon juiceAdd a teaspoon of lemon juice

8. Season with salt according to taste.

add a teaspoon of saltadd a teaspoon of salt

9. Add 1 teaspoon extra virgin olive oil.

Add a teaspoon of olive oilAdd a teaspoon of olive oil

10. Mix thoroughly.

Finished pico de gallo in a red-rimmed bowlFinished pico de gallo in a red-rimmed bowl

Food recommendations

Serve Pico de Gallo with tortilla chips as a dip or as an additional topping or filling burrito, Quesadilla, burrito, Taco Or Nacho.

Add to any Mexican-inspired recipe for an extra dose of fresh flavor. Its bright and tangy profile enhances the flavor of any dish, making it a must-have condiment for the freshness of Mexican flavors.

I also like to compare it with Mexican rice.Other than that, it works really well as a garnish for delicious meals avocado toast. Plus, it pairs perfectly with tortilla chips and pita chips.

Make ahead and store

The batch was a hit, but disappeared as soon as it was made. If you decide to double or triple the recipe, my suggestion is to add salt and mix before enjoying your delicious salsa fresca or pico de gallo.

However, keep in mind that after adding salt, Pico de Gallo may become a little watery due to the release of onion and tomato juices.

Meanwhile, mix all the ingredients together without adding salt and store them in the refrigerator until ready to serve.

Although Pico de Gallo is best when fresh, you can store it in the refrigerator for up to a day. However, the texture may change slightly as the onions and tomatoes release more liquid when combined with the salt.

The pico de gallo comes in a bowl with a taco wrap on the side.The pico de gallo comes in a bowl with a taco wrap on the side.

Expert Tips

  • Fresh ingredients: Use the freshest produce possible. Tomatoes, onions, cilantro and lemon should be at their best to enhance the flavor.
  • Tomato selection: Choose tomatoes that are ripe and firm, Roma tomatoes are a popular choice due to their good texture and low moisture content. This option helps prevent Pico de Gallo from becoming too watery.
  • Onion selection: Red onions have good color contrast and a slightly milder flavor than white or yellow onions. Soaking it in cold water for about 10 minutes before use can reduce its sharpness.
  • Coriander treatment: Use fresh cilantro and chop finely. Be sure to include the leaves and tender stems to get the full flavor. Since cilantro may not be for everyone, feel free to adjust the amount based on personal preference.
  • Chili pepper control: Adjust heat levels by using less or omitting completely. Be careful when handling serrano or jalapeño peppers and avoid touching your face afterwards.
  • lemon peel: Adding a little lemon zest enhances the citrus flavor. Make sure not to overdo it, as a little goes a long way.
  • Consistent Cut: The goal is for all ingredients to be even and small dice. This ensures a balanced taste in every spoonful.
  • Salt to taste: Seasoning is key. Start with a pinch of salt and adjust to your liking. Remember, it's easier to add more content than to remove content, so start with a conservative amount in the beginning.
এছাড়াও পড়ুন  Mongolian chickpeas

Frequently Asked Questions

What are the best types of tomatoes for making pico de gallo?

Any fleshy tomato variety is perfect for this recipe. I recommend using Roma (plum tomatoes) or beefsteak tomatoes.

Avoid using extra juicy sliced ​​tomatoes as they will make the pico de gallo a bit watery. You can also choose to add cherry tomatoes or grape tomatoes.

How long does Pico de Gallo last in the refrigerator?

Fresh crusts will keep in the refrigerator for up to a day, but are best eaten the same day they are made.

What can I use instead of coriander (coriander leaves)?

While I love the taste of fresh cilantro leaves, not everyone agrees with my taste. If you don't like cilantro, substitute some fresh parsley.

Can I use lime juice instead of lemon juice?

Absolutely! No matter which citrus juice you choose to use, I recommend choosing fresh lime juice rather than bottled one.

More condiments to try!

Be sure to rate the recipe in the recipe card or leave a comment below if you've already made it. For more vegetarian inspiration, Sign up Get my email or follow me Instagram, Youtube, Facebook, interest or Twitter.

Place pico de gallo or salsa fresca in a bowl and serve with tortilla chips.Place pico de gallo or salsa fresca in a bowl and serve with tortilla chips.

Pico De Gallo Recipe (Salsa Fresca)

Mild, bright, thick, and delicious, Pico de Gallo (also known as Salsa Fresca) is a delightful recipe you should try immediately. Perfect for pairing with your favorite Mexican meal or serving right from the bowl with nachos, this delicious salsa is currently a seasonal favorite of ours.

Preparation time 10 minute

cooking time 0 minute

total time 10 minute

Prevent screen from dimming while making recipes

Preparation and assembly

  • Chop onions, garlic and peppers. Transfer to a bowl.

  • Next chop the tomatoes and place in a bowl along with the spices.

  • Chop coriander leaves (coriander) – you’ll need about 3 tablespoons. Add to the same bowl.

  • Add lemon juice and salt as needed.

  • Drizzle with extra virgin olive oil. Mix thoroughly.

  • Serve Pico de Gallo with nachos or as a topping for burritos, quesadillas, burritos, or nachos. Add to any Mexican-inspired dish for an extra layer of fresh flavor.

Make ahead and store

  • It's over as soon as the batch is done. If you double or triple the recipe, I recommend adding salt and mixing before serving the salsa or pico de gallo.

  • Meanwhile, combine all ingredients (without salt) and refrigerate until ready to serve.

  • Salsa Fresca will keep refrigerated for about a day.

  • Use fresh produce in its best condition for the best flavor and texture.
  • Choose tomatoes that are ripe and firm, not overly juicy or have a high moisture content.
  • Red onions are my favorite salad onion. But feel free to use yellow or white onions, or even green onions. Soak the onions in cold water for about 10 minutes to reduce their harshness and sharpness.
  • Reduce or eliminate the cayenne pepper to adjust the heat level.
  • Easily swap out the cilantro for parsley.
  • Prepared pico de gallo can be stored in the refrigerator for up to 1 day.

nutrient content

Pico De Gallo Recipe (Salsa Fresca)

Amount per serving

Calories 85 Calories from Fat 36

% Daily Value*

fat 4 grams6%

Saturated fat 1g6%

Polyunsaturated fat 1g

Monounsaturated fat 3g

sodium 1171 mg51%

Potassium 326 mg9%

carbohydrate 11 grams4%

Fiber 3g13%

6 grams of sugar7%

protein 2 grams4%

Vitamin A 760 international units15%

Vitamin B1 (Thiamine) 1 mg67%

Vitamin B2 (riboflavin) 1 mg59%

Vitamin B3 (niacin) 1 mg5%

Vitamin B6 1 mg50%

Vitamin C 21 mg25%

Vitamin E 1 mg7%

Vitamin K 13 micrograms12%

calcium 30 mg3%

Vitamin B9 (folic acid) 30 micrograms8%

iron 1 mg6%

magnesium 18 mg5%

phosphorus 46 mg5%

zinc 1 mg7%

*Percent Daily Values ​​based on a 2,000 calorie diet.

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