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 popular 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.
Even though it is classified as a salsa, there are some differences between it and your typical salsa.
The Salsa-Pico de Gallo Difference
The difference between salsa and pico de gallo is in the consistency. Most typical salsas are blended to a thin, sauce-like consistency, where traditional pico de gallo is unprocessed, making it chunkier in texture.
They usually include many of the same ingredients and seasonings, but offer different eating experiences.
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, though 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 pico de gallo. Much like guacamole, there are different ways to make it, but this one is fairly simple and just plain tasty.
You can eat it right away after making it, but it gets better the longer you let it linger for the flavors to mingle.
Ingredients Needed to Make Traditional Pico de Gallo
- 1 pound vine ripened fresh tomatoes (roma tomatoes, plum tomatoes, or grape tomatoes are great here)
- 2 jalapeno peppers (or use serranos or habaneros, or a combination)
- 1 small white onion
- 3 cloves garlic
- 1 packed cup fresh cilantro cleaned and stemmed
- Juice from 1 lime
- 1 teaspoon cumin
- Salt and pepper to taste
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 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.
Nothing better than homemade pico de gallo, right, my friends! It's the best recipe ever. Bold claim, I know! It's that good.
Recipe Variations
About the Chili Peppers
This recipe uses fresh jalapeno peppers, though 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! I have some crazy chilihead friends, don't I? If you're a true spicy food lover, go for it. Just note that it's not traditional.
Pico de Gallo with Avocado?
Yes! You can also make pico de gallo with avocado. Again, it's not necessarily a traditional way to make it, but avocado is such a nice addition to the recipe. It just goes so perfectly with all of the ingredients, adding both texture and flavor. So, if you want to include avocado in your recipe, dice it up! Go for it!
Other Ingredient Options
Chopped red onion is also a popular addition, another staple for Mexican food. Try it with diced avocado.
Recipe Tips and Tricks
Try using a food processor for the mincing and chopping. It can save you time and will keep all of the ingredients consistent. Just don't overprocess them, as they can become squishy and too much like a sauce. You want the end product to be firm.
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.
That's it, my friends! I hope you enjoy it! 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
- Sikil Pak (Pumpkin Seed Salsa)
- 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.
Fresh Pico de Gallo Recipe
Ingredients
- 1 pound vine ripened tomatoes
- 2 jalapeno peppers
- 1 small white onion
- 3 cloves garlic
- 1 packed cup cilantro cleaned and stemmed - 1/2 to 1 cup packed, to your preference
- Juice from 1 lime
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Dice the tomatoes and place them into a large mixing bowl.
- Stem the jalapeno peppers and finely mince them. Add them to the bowl.
- Mince the onion, garlic and cilantro. Into the bowl they go.
- Add lime juice, cumin, and salt and pepper to taste.
- Mix well.
- 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.
Deb says
I made a double batch this morning, it is so delicious I ate quite a bit of it with just a spoon❣️
Mike Hultquist says
Nice! Perfect way to enjoy it, Deb! Yay!
jean wood says
Can you either freeze or can this?
Mike Hultquist says
For canning, look into pressure canning. You can freeze it, though it softens up quite a bit from the process. I feel it's best fresh, but give it a go. Thanks!
jean wood says
Would I be better off to can fresh tomatoes and then add my other ingredients when I am ready to fix the pico de gello?
Mike Hultquist says
I think that's a smart way to go, Jean, though if you can get the acidity down to 3.5 pH or lower, you can use the water bath method.
Machteld says
Amazing! This recipe is definitely a keeper!
Michael Hultquist - Chili Pepper Madness says
Thanks!!
John Shotsky says
I made this today, got a quart and a pint. I used 2 Lemon drop peppers and 1 fresno (from the garden). I also added 2 tomatillos. I was surprised to not see tomatillo in this recipe - most of them include it. We have nice large tomatoes, so they were used, diced.
Anyway it is cooling and 'marinating' but we've already tasted it, and it is outstanding.
Michael Hultquist - Chili Pepper Madness says
Thanks, John! I'm glad you enjoyed it. I love the addition of the peppers.
Alain says
Do you use ground cumin or whole seeds? Love your website, by the way.
Michael Hultquist - Chili Pepper Madness says
Thanks, Alain. Ground cumin is totally good here, if you want to use it. If using whole seeds, grind them down first in a grinder or mortar and pestle Give them a light toasting in a dry pan first for a minute or two to help the flavors of the seeds bloom before grinding if you'd like. Enjoy!
Dave Dykema says
I like to add a tablespoon of lemon flavor olive oil. Enhances the batch.
Michael Hultquist - Chili Pepper Madness says
Love it! Great tip, Dave! Much appreciated.
Kort says
It is a great recipe. Simple, fresh, delicious. Thanks for sharing this.
Mango and serranos would definately add some extra zing, but the basic recipe is excellenté! I also like using crips red onions and some scallions with the cilantro.
~ Kort
Michael Hultquist - Chili Pepper Madness says
Thanks, Kort! I love your additions. Nice way to zest it up!
Paul Stromquist says
I normally make mine just like this, minus the cumin. For whatever reason, never thought to add it. Will have to the next time...and serranos .
Michael Hultquist - Chili Pepper Madness says
Thanks, Paul! It's optional for sure. See if you like it. GREAT with serranos! I love it.
Gary Crawford says
IT'S REALLLY GOOD TO ADD SOME MANGO
Michael Hultquist - Chili Pepper Madness says
Yes! I LOVE that addition! What a wonderful variation on pico de gallo. Thanks!
Damien C. says
You can't go wrong with the classic pico de gallo. This one is the bomb. Love it. Added in some extra jalapeno. Just because. Love that extra kick.
Michael Hultquist - Chili Pepper Madness says
I agree, Damien! I like extra jalapeno, too.