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.

Vibrant, colorful Pico de Gallo in a bowl

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.

Pico de Gallo ingredients in a bowl, ready to be mixed

Mix well. Taste and adjust for lime and salt.

Pico de Gallo ingredients, mixing with a spoon

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

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

The ultimate Mexican salsa, this easy Pico de Gallo recipe, or 'Rooster's Beak' Salsa, is made with fresh tomato, jalapeno, onion, cilantro and lime juice.

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Course: Salsa

Cuisine: Mexican

Keyword: jalapenos, Mexican, recipe, salsa

Prep Time: 10

Total Time: 10

Calories: 41kcal

Author: Mike Hultquist

Servings:

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5 from 8 votes

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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

Makes 3-4 cups.

Heat Factor: Mild-Medium. You'll get a bit of a kick from the jalapenos, depending on their variable heat value. You can really spice it up by incorporating serrano peppers or even spicier habanero peppers.

Nutrition Information

Calories: 41kcal Carbohydrates: 9g Protein: 1g Sodium: 10mg Potassium: 373mg Fiber: 2g Sugar: 4g Vitamin A: 1290IU Vitamin C: 29.9mg Calcium: 29mg Iron: 0.8mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

This recipe was updated to include new photos, video, and information. It was originally published on 11/30/2014.