Last updated on May 27th, 2020 at 07:41 am
This classic and authentic Pico de Gallo is the best fresh tomato salsa that you can make. 5 ingredients is all you need and it’s great on a variety of dishes or just scooped with chips!
What is Pico de Gallo
Pico de gallo is a fresh, raw salsa made with just a few simple ingredients. Pico literally translates to “rooster’s beak” because of the way that it is eaten.
The meaning comes from the pico being picked up with the fingers and pinched between the thumb and the index finger. In doing so, your hand forms the shape of a rooster’s head and beak. So funny to learn where we get the names of foods from isn’t it?
I don’t really care where it came from or what you call it, because it is down right delicious! Sometimes pico is called “salsa fresca” which means fresh salsa because everything is ripe and fresh! The best way to eat sals in my opinion.
Read on to grab this authentic pico de gallo recipe and see how to make it!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy Pico de Gallo recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Pico De Gallo Recipe
The ingredients are few in number but large in flavor! Because you only need 5 ingredients it’s best to pick the best of them.
Grab the freshest and ripest tomatoes that you can find. I like to use the Roma variety but heirloom ones are great too. Authentic pico de gallo, or salsa fresca, uses white onion but for this recipe I chose a red one. It adds a little color and a little more bite.
Make sure your jalapeño is ripe and firm and your cilantro is bright green. Lastly, roll your lime a few times to get the juices flowing.
If you like your fresh salsa like I do, a pinch of salt will round out the whole recipe and enhance the flavors of each of the ingredients!
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How to Make Pico de Gallo
To make this fresh tomato salsa you have to grab your knife and cutting board and prepare to start dicing and chopping. The key is to make all the pieces the same size. Maybe not the jalapeño as that can be a bit much but tomatoes and the onions need to be.
Pico got it’s “rooster’s beak” name because you could eat it by pinching the pieces between your fingers so they need to be small but not so small that they are mush.
Once the tomatoes and onions are diced, add the chopped cilantro, jalapeño, salt, and lime juice. Stir to combine and it is ready to eat. I prefer storing mine in the fridge for an hour or so to let the flavors mingle a bit and let the jalapeño get the salsa all warm with it’s heat.
Is Pico de Gallo healthy?
Yes it is! All fresh ingredients and no sugar make this recipe healthy!
Is Pico Keto/Paleo/Whole30 friendly?
Yes it is!
Can I freeze Pico?
I would not recommend it. Freezing will make the tomatoes and onions mushy. If you freeze it and thaw it, then I would puree it into a “smooth salsa” for chips.
How long will Pico de Gallo last?
It will last a week stored in the fridge. You might need to drain some of the juice from time to time.
Keep a batch of this stored in your fridge at all times! You never know when you will have a taco emergency…
Other great recipes to try with pico!
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Easy Mexican Pico de Gallo Recipe
- 1/4 cup cilantro
- 1/2 large red onion (appx 1 cup)
- 5-7 ripe Roma tomatoes (appx 3 cups)
- 1 large jalapeño, ribbed and seeded
- juice of 1 lime (~1/3 cup)
- salt to taste
- Dice the tomatoes and onion in a small dice so they are all the same size.
- Add the chipped cilantro.
- Add in the seeded, ribbed, and finely diced jalapeño
- Squeeze in the lime juice.
- Season with salt to taste.
- Stir and enjoy!
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Nutrition Information:Yield: 10 Serving Size: 1/2 cup
Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 61mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can bot be held liable for any discrepancies in the information provided.
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