Welcome to our guide on how to create an Authentic Mexican Pico de Gallo Recipe! Also known as salsa fresca or salsa cruda, it is so simple yet perfect for adding a fresh touch to your meals. I love putting this together for my husband's favorite Mexican beef tacos!
This traditional type of salsa, deeply rooted in Mexican recipes, features a combination of chopped fresh ingredients. It's thought to have gotten its name, "pico de gallo" or "rooster’s beak," possibly because it was originally eaten by pinching pieces between the thumb and finger.
This goes sooo well with my favorite pulled beef tacos!
Ingredients
To ensure the best flavor, use ripe, firm tomatoes and fresh, vibrant cilantro. The quality of the tomatoes is crucial as they are the base of this dish. Fresh lime juice also makes a big difference in the taste.
- Tomatoes: Choose ripe, firm roma tomatoes or plum tomatoes. They should be deep red and slightly soft to the touch (but not mushy!). Cherry tomatoes can be used for a sweeter flavor and a juicier texture. Tomatoes are a great source of vitamin C, potassium, folate, and vitamin K.
- Red or White Onion: Red onion provides a mild, slightly sweet flavor, while white onions offer a more pungent taste. Shallots can be a good substitute if you prefer a milder onion flavor. Onions are low in calories but high in vitamins C and B.
- Fresh Cilantro: Cilantro is key to authentic pico de gallo. Use both leaves and tender stems. For those who dislike cilantro, fresh parsley or even a mix of parsley and mint can be used, though the flavor profile will change.
- Lime Juice: Fresh lime juice is crucial for adding zesty brightness that balances the flavors. Roll the lime on a table before juicing to maximize the juice you can squeeze out of it. Lime juice is a great source of vitamin C and antioxidants.
See the recipe card for quantities.
Instructions
Follow the simple steps to make the best authentic Mexican pico de gallo recipe!
Step 1: Chop the tomatoes into small chunks and finely mince the onions and cilantro.
Step 2: In a large bowl, combine the chopped ripe tomatoes, onions, and fresh cilantro.
Step 3: Sprinkle with salt and lime juice and gently mix everything together.
Step 4: Allow the mixture to sit for about 10 minutes to let the flavors meld before serving.
Hint: For a truly restaurant-worthy pico de Gallo, scoop out and throw away the seeds from the tomatoes before you chop them to keep the salsa from getting too watery.
Variations
This recipe is the classic one but you are free to experiment with additions to discover your favorite way to enjoy this versatile salsa!
- Jalapeño Pico de Gallo: for extra kick, include chopped jalapeños, or even add other hot peppers like serrano or habanero.
- Pineapple Pico de Gallo: diced pineapple gives a sweet and tangy flavor that brightens up the salsa. It is especially good with grilled or barbecued meats balancing the smoky flavors.
- Avocado Pico de Gallo: for a creamy texture where the smooth, buttery avocado pairs perfectly with the crispness of the fresh tomatoes and onions. Just be sure to add the avocado right before serving to prevent it from browning.
- Mango Pico de Gallo: Mango adds a sweet, tropical element that contrasts beautifully with the savory and spicy components of the salsa. This version goes great with seafood dishes like grilled fish or shrimp.
Equipment
All you need is a sharp knife, a cutting board, a large bowl for mixing, and a spoon or a mixing spatula.
Storage
Keep any leftover pico de gallo in an airtight container in the refrigerator. It usually remains fresh and tasty for up to 2-3 days.
Top tip
A top tip for making pico de gallo is to let it rest before serving. After combining all your ingredients, let the salsa sit at room temperature for about 10 to 20 minutes. This resting period allows the flavors to meld together beautifully and also reveal the extra liquid to get rid of before serving.
If you are looking for something just as fresh, try this roasted beet watermelon salad!
FAQ
Pico de gallo is a type of salsa, specifically known as salsa fresca or salsa cruda, characterized by its use of all raw, uncooked ingredients, which differentiates it from other cooked or liquid salsas.
Absolutely! Preparing pico de gallo a few hours before serving allows the flavors to meld beautifully. Just make sure to keep it refrigerated until it's time to serve.
Yes, pico de gallo is very healthy. It's made with all fresh, unprocessed ingredients, providing vitamins, minerals, and fiber.
Related
Looking for other recipes like this? Try these:
Authentic Mexican Pico de Gallo Recipe
Pico de gallo is a vibrant, fresh salsa made with chopped tomatoes, onions, cilantro, and a splash of lime juice, perfect for adding a burst of flavor to any Mexican dish.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Dip
- Method: Chopping
- Cuisine: Mexican
Ingredients
4 ripe tomatoes, finely chopped (use roma tomatoes for a traditional touch)
½ red onion or white onion, finely chopped (raw onions)
½ cup fresh cilantro, chopped
Juice of 1 lime (fresh lime juice)
Salt to taste
Instructions
In a large bowl, combine the chopped ripe tomatoes, onions, and fresh cilantro.
Pour in the lime juice.
Sprinkle with salt and gently mix everything together.
Allow the mixture to sit for about 10 minutes to let the flavors meld before serving in a large bowl—this resting period helps develop a restaurant-worthy pico de gallo that bursts with flavor.
Nutrition
- Serving Size:
- Calories: 35
- Sugar: 3.5 g
- Sodium: 587.4 mg
- Fat: 0.2 g
- Carbohydrates: 9.4 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Food Safety
When preparing and storing pico de gallo, follow these food safety tips to ensure it is both delicious and safe to eat:
- Always wash your hands with soap and water before you start preparing the ingredients.
- Clean all fresh produce under cold running water to remove any bacteria or residues.
- Ensure that the cutting board, knives, and any other utensils are clean before use to prevent cross-contamination.
- Serve pico de gallo right after making it or store it in the refrigerator in an airtight container to keep it fresh.
- For the best quality and safety, consume the pico de gallo within 2-3 days.
Natalia says
If you make it, drop a comment—I’d love to hear if you enjoyed it!