What are the main ingredients of pico de gallo?

Traditional Pico de Gallo uses fresh Roma tomatoes, white onion, cilantro, serrano or jalapeño pepper, lime juice, and salt. Together, these simple ingredients create a chunky, fresh salsa that is full of bright flavor.

What does "pico de gallo" literally mean?

The Spanish phrase "pico de gallo" literally translates to "rooster's beak." Although no one knows the exact origin with certainty, many people believe the name came from the way this fresh salsa was once eaten by pinching it with the fingers or from the shape of the chopped ingredients.

Is pico de gallo spicy?

Pico de Gallo has a mild to medium level of heat, depending on the pepper you use. Serrano peppers add more spice, while jalapeños create a milder flavor. You can also remove the seeds to reduce the heat even more.

What is the difference between salsa and pico de gallo?

The biggest difference is the texture. Pico de Gallo contains chopped fresh ingredients that stay chunky, while many traditional salsas use blended ingredients and may include cooked tomatoes. As a result, Pico de Gallo tastes fresher and has less liquid.

Pico de Gallo Recipe | Amazing Fresh Mexican Salsa

Name: Pico de Gallo Recipe | Amazing Fresh Mexican Salsa
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 Roma tomatoes, deseeded and diced; 2/3 cup white onion, finely diced; 1 bunch fresh cilantro, finely chopped; 1 serrano pepper or 1 jalapeño pepper, finely chopped; 1 lime, juiced; 1/2 teaspoon salt

Description

Pico de Gallo is a fresh, uncooked Mexican salsa made with diced tomatoes, onion, cilantro, fresh pepper, lime juice, and salt. It has a bright flavor and chunky texture. Serve it with tortilla chips or spoon it over tacos, fajitas, burrito bowls, grilled meats, eggs, and other Mexican dishes.

Ingredients

Scale

4 Roma tomatoes, deseeded and diced

2/3 cup white onion, finely diced

1 bunch fresh cilantro, finely chopped

1 serrano pepper or 1 jalapeño pepper, finely chopped

1 lime, juiced

1/2 teaspoon salt

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Instructions

1. Wash the tomatoes, cilantro, pepper, and lime.

2. Remove the seeds from the Roma tomatoes, then dice the tomatoes into small pieces.

3. Finely dice the white onion.

4. Finely chop the fresh cilantro.

5. Finely chop the serrano pepper or jalapeño pepper. Remove the seeds for less heat.

6. Add the tomatoes, onion, cilantro, pepper, lime juice, and salt to a mixing bowl.

7. Stir gently until all ingredients combine evenly.

8. Taste and add more salt or lime juice if needed.

9. Let the mixture rest for about 15 minutes so the flavors can blend.

10. Stir again and serve fresh with tortilla chips or as a topping for tacos, fajitas, burrito bowls, grilled meats, eggs, and other Mexican dishes.

Notes

Use ripe Roma tomatoes with the seeds removed for the best texture.

White onion gives the most traditional flavor, though yellow or red onion also works.

Serrano peppers provide stronger, more traditional heat, while jalapeños taste milder.

Finely chop the ingredients by hand for the best chunky texture.

Taste before serving and adjust the salt or lime juice as needed.

You can prepare Pico de Gallo a few hours ahead so the flavors can develop.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The mixture will soften and release more liquid as it sits.

Do not freeze Pico de Gallo because the tomatoes will lose their fresh texture.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch
Method: No Cook
Cuisine: Mexican

Nutrition

Serving Size: 1 of 6 servings
Calories: 19
Sugar: 2 g
Sodium: 198 mg
Fat: 0.1 g
Saturated Fat: 0.02 g
Unsaturated Fat: 0.07 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg