This easy Pico de Gallo recipe, or 'Rooster's Beak' salsa, is the ultimate Mexican salsa made with fresh tomato, jalapeno, onion, cilantro and lime juice.
Homemade Pico de Gallo
When it comes to Mexican salsas, it doesn't get any more traditional or authentic than Pico de Gallo. Pico de Gallo is a staple for Cinco de Mayo, and it's popularity easily found it's way up through Mexico and into the hearts of Americans long ago.
It's the uber salsa, the ultimate party salsa, the perfect mouthwatering bite you can take, especially on a chip. I'm always disappointed when they're not serving pico de gallo at my local Mexican restaurant. Bring out the pico, please!
Luckily for us, we have this super easy pico de gallo recipe, so we can make it at home ourselves. Before we get into the recipe, let's get some of the questions out of the way first.
What is Pico de Gallo?
Pico de Gallo is a fresh Mexican salsa made from a mixture of finely chopped tomato, onion, cilantro, jalapeno or other peppers, garlic, and lime juice. It is an unprocessed salsa, left chunky from the chopped ingredients.
It is also a fresh salsa, or salsa fresca (also salsa cruda), meaning the ingredients are uncooked, a bit like classic homemade salsa.
Even though it is classified as a salsa, there are some differences between it and your typical salsa.
Why is it called "Pico de Gallo"?
The name "pico de gallo" translates from Spanish to "beak of the rooster", or "rooster's beak". The name is said to have derived from the colors of the salsa, which resemble that of a rooster.
There are other historical speculations to the name, including the shape of the peppers used to make it resembling a rooster's beak, or the rooster-like way of eating it by pecking at the salsa with your fingers.
Let's talk about how to make pico de gallo. Much like guacamole, there are different ways to make it, but this one is fairly simple and just plain tasty.
Traditional Pico de Gallo Ingredients
- Ripe Tomatoes. Use vine ripened tomatoes (roma tomatoes, plum tomatoes, or grape tomatoes are great here).
- Chilies. Use jalapeño peppers or mild-medium level heat, or use serranos or habaneros, for extra spicy.
- White Onion.
- Fresh Cilantro.
- Lime Juice.
- Salt. To taste.
- Optional Additions. Fresh garlic, cumin, black pepper, jicama, pineapple, olive oil.
How to Make Pico de Gallo - the Recipe Method
First, finely dice the tomatoes and place them into a large mixing bowl.
Next, stem the jalapeno peppers and finely chop them. Add them to the bowl. Finely chopped ingredients are key to the final texture.
Mince the onion, garlic and cilantro. Into the bowl they go.
Add lime juice, cumin, and salt and pepper to taste.
Mix well. Taste and adjust for lime juice and salt.
Cover and let the flavor mingle for a good hour or so, though you can serve it right away if you're in a hurry. It is best if you cover it and leave it overnight for the ingredients to mingle. It gets even better the next day.
Such a great recipe.
BOOM! DONE! I love-love-love a quick and easy salsa recipe. Serve it up with tortilla chips. Tortilla chips are essential.
You can eat it right away after making it, but it gets better the longer you let it linger for the flavors to mingle.
Recipe Tips & Notes
Other Ingredient Options. Other ingredients I've seen in pico de gallo recipes include red onion, jicama, pineapple, olive oil, garlic, spices like cumin, avocado.
There are many ways to change the recipe. Try my habanero pico de gallo!
Serving Pico de Gallo
Keep pico de gallo on hand as a simple salsa that you can serve with chips, but we like it for tossing onto dishes, like the classic Huevos Rancheros, which I just made this morning, or Spicy Breakfast Tacos, or spooned onto recipes like Carne Asada or over scrambled eggs.
Storage Info
Store pico de gallo in the refrigerator in a sealed container and use within 5 days. You can freeze it, but freezing will alter the texture, making the ingredients soft, losing their crunch factor.
Heat Factor
Mild-Medium. You can dial back the heat by using bell peppers, or remove the seeds and innards of the jalapeno peppers for milder heat.
In Mexico, cooks often like to use serrano peppers and sometimes habanero peppers for spicier versions.
I have made a version with ghost peppers for parties in my neighborhood, and even though it's crazy spicy, people love it!
That's it, my friends! I hope you enjoy this classic pico de gallo recipe! Go throw a party just so you can make some of these. It will help you win friends and influence people. We love this recipe.
Try Some of My Other Popular Salsa Recipes
- Salsa Ranchera
- Salsa Macha
- Picante Salsa
- Xni-Pec (Fresh Habanero Salsa)
- Salsa Roja
- Chile de Arbol Salsa
- Salsa Verde
- Fresh Cranberry Salsa
- Chiles Toreados (Mexican Blistered Peppers)
- Salsa Recipes
Also see my post on How to Make Salsa, with lots of tips and tricks for different types of salsa recipes.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pico de Gallo Recipe
Ingredients
- 1 pound vine ripened tomatoes diced
- 2 jalapeno peppers diced
- 1 small white onion diced
- 3 tablespoons cilantro cleaned and stemmed - add up to 1/2 to 1 cup, to your preference
- Juice from 1 lime about 3 tablespoons
- Salt to taste
Instructions
- Add the tomatoes, jalapenos (or serranos), onion, and cilantro to a mixing bowl.
- Add the lime juice and salt. Mix to combine.
- Taste and adjust for salt and lime.
- Cover and let the flavor mingle for a good hour or so, though you can serve it right away if you're in a hurry.
Video
Notes
Nutrition Information
This recipe was updated to include new photos, video, and information. It was originally published on 11/30/2014.
Nancyo says
Huge thumbs up! I didn't have enough cilantro in my garden (starting to bolt) 🙁 but was so fresh and clean with our hot banana peppers. I ate the whole thing myself. Boyfriend didn't stand a chance however, I also made the hot pepper relish and he said it was the best he'd ever had. Will be sure to review that properly; didn't want to come across as a total pig. 🙂
Mike Hultquist says
Haha, thanks, Nancyo! This is definitely a favorite in our kitchen. Thanks so much!!
Diane says
Hi Mike, sorry but I have another question, do you seed your tomatoes? I’ve always thought that it should be done
Mike Hultquist says
Diane, you can remove the seeds if you'd like. No problem. Many people do not like the innards. Enjoy!!