I recently enjoyed sharing some of my current favorite Mexican and Tex-Mex dishes, including this BBQ jackfruit burrito and vegetarian burrito bowl – both of which are delicious and served with a fresh, vibrant pico de gallo (tomato salsa).
What Is Pico De Gallo (vs Salsa Fresca)
Pico de gallo (translated to ‘Roosters beak’) is a type of fresh tomato salsa, supposedly named that way for the way people used to eat it by hand or possibly the bite of heat – but I’m not sure if anyone knows for sure. However, it is also referred to as ‘salsa fresca’ or ‘salsa cruda’ – though some argue that Salsa Fresca is more of a pureed sauce rather than the chunkier hand-chopped consistency of pico de gallo. In comparison to other salsas, pico de gallo tends to have less liquid. It is made with raw, fresh ingredients, making it a truly versatile part of tons of Mexican and Tex-Mex dishes – perfect for tacos and other dishes that you don’t want going too soggy too quickly.
What is in pico de gallo?
Depending on where you’re based, pico de gallo can actually refer to several different types of salsas and salads. This is a simple, tomato-based salsa variety. For this recipe, you only need 5 ingredients (plus salt):
Tomatoes: make sure to use ripe, fresh tomatoes. For best results, use firm, fleshy (less watery) tomatoes like Roma, plum, or beefsteak tomatoes. Onion: I prefer to use white onion, though red onion can also be used (as I have here since I had no other onions in my kitchen). Jalapeno: make sure to remove the seeds. You can also use a serrano pepper if preferred. For slightly less heat, poblano peppers will work too. Cilantro: feel free to decrease the amount if you’re not much of a fan. You can also substitute parsley if you really hate cilantro, but I think it’s better with cilantro. Lime: use fresh limes, not bottled lime juice. You could also add a little lime zest if preferred. Salt.
Optional Add-Ins
There are several ways to customize this easy pico de gallo. I sometimes like to add in chopped bell peppers, corn (charred or not), cucumber, mango or pineapple, or even minced garlic (or garlic powder). You could also add a glug of olive oil (or garlic oil). Having spoken to friends globally, there were also suggestions for a little dry oregano, a dash of cumin, a spoonful of vinegar, and cabbage, radish, or carrot as other optional add-ins.
Top Tips For Homemade Pico De Gallo
Use fresh, ripe ingredients: this homemade pico de gallo is made up of just 5 ingredients, so make sure they’re all fresh and ripe. To make tomatoes less watery (thus avoid watery pico de gallo!), you can salt them and allow them to sit in a strainer (with a bowl underneath) to draw out excess liquid. Allow the pico de gallo to rest before serving: like several quick ‘salad/salsa’ type of dishes, giving the ingredients time to marinate really improved the dish’s flavor and texture. I like to refrigerate the tomato salsa for at least an hour before serving. Chop the ingredients based on your preferred texture – the finer you chop the ingredients, the more flavor you’ll get in every bite – but feel free to make a chunkier salsa, if preferred (which I prefer). Adjust the salsa amounts as you like: change the amount of jalapeño/serrano whether you want it mild or hot. Reduce the cilantro amount if you’re not a fan, add more lime juice if wanted, etc. If you’re not a fan of chopping (at all), then you can chuck everything into a food processor and pulse a few times until you reach your desired consistency – done!
How To Make Pico De Gallo
Step 1: Chop the ingredients
First, prepare the jalapeño by removing the stem, seeds, and ribs and then finely chopping it. Be careful when handling the jalapenos – it’s best to use gloves when de-seeding any hot peppers. To prepare the tomatoes, cut the tomatoes in half and then core and de-seed the tomatoes before finely chopping. If you don’t mind a more watery salsa, then feel free to skip the ‘de-seeding’ of the tomato. Finally, finely dice/chop the onion, tomato, and cilantro, and juice the lime. As you chop/prepare the ingredients (jalapeño, onion, lime juice, and salt), you could add them to a bowl and allow them to marinate before preparing the tomato. This helps to marinate the flavors quicker but isn’t necessary.
Step 2: Combine all the ingredients
Add the tomatoes and chopped cilantro to the bowl along with the other ingredients and mix well to combine. Taste and adjust any ingredients/seasoning, if necessary (more lime, jalapeño, salt, etc.)
Step 3: Allow the tomato salsa to rest
Allow the pico de gallo to marinate for at least 30 minutes to allow the flavors to blend and marinate, then serve immediately or leave, covered, in the refrigerator until ready to use. Pico de gallo can be made ahead and stored, covered in the refrigerator for up to 4 days.
How To Serve
There are tons of ways to enjoy this fresh tomato salsa. Here are just a few of my top picks:
Tacos – like these Mini Breakfast Tacos, Rainbow Vegan Tacos, or Meat-free Organic Rainbow Tacos: 4-ways. Fajitas/Quesadillas – like within the Tex-Mex/Mexican tortillas mentioned using the tortilla hack. Nachos – or fully-loaded ‘nacho fries.’ Wraps/ Burritos – like this BBQ Jackfruit Veggie Burrito (7-Layer Burrito) With breakfast Eggs – like Mexican scrambled eggs/ scrambled tofu, huevos rancheros, or this veggie omelette. As a dip – with tortilla chips/pita chips. Serve alongside Texas Caviar, too. In salad bowls – like this burrito bowl or Healthy Taco Salad Recipe. As a condiment – with your favorite protein: steak (carne asada), chicken, fish, tofu.
You can also enjoy it with ceviche, with carnitas, to top Mexican soups and stews, tostadas, and more! Let me know in the comments how you love to enjoy this homemade pico de gallo.
Related Recipes
Fried Padrón Peppers (Blistered Mini Peppers) Simple Fresh Authentic Guacamole (Mexican) Healthy Veggie Burrito Bowl (Mexican Rice Bowl) Quick & Simple Watermelon Salsa Mexican Salsa Roja Recipe (Roja Sauce) Tomatillo Green Chili Salsa (Salsa Verde) How To Make Cilantro Lime Rice (Coriander Rice) Healthy Taco Salad Recipe (Mexican Salad) How to Make Homemade Pickled Jalapeños Easy Gazpacho Recipe (Cold Tomato Soup) Crispy Air Fryer Tortilla Chips (Plus Oven Method) Mexican Fire-Roasted Salsa (Roasted Tomato Salsa)
If you try this simple pico de gallo recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
