Homemade pico de gallo is an excellent way to flavor many of your favorite Mexican dishes. Serve it on nachos, in tacos, or with fajitas. You can also enjoy this easy pico de gallo recipe as a standalone dish with chips for dipping.
What is pico de gallo?
Pico de gallo also called “salsa fresca” (fresh salsa) is a chunky type of salsa made with fresh ingredients and used in many of your favorite Mexican dishes.
Pico de Gallo vs Salsa
Pico de gallo is always salsa, but not all salsa is pico de gallo. Does that make sense?
While the traditional salsa you eat at your favorite Mexican restaurant tends to be pureed and almost liquid, pico de gallo is chunkier.
The individual ingredients in pico de gallo are clearly distinguishable after it’s prepared. This chunkier texture makes it an excellent main ingredient in tacos, nachos, fajitas, etc. Plus it’s simple to prepare since you don’t have to pull out the blender to get a smooth consistency
What most American English speakers are thinking of when they say “salsa” is the runnier variety that is used more like a dip, sauce, or condiment.
I love that kind of salsa and its many uses, but pico de gallo is the clear winner for certain dishes due to its texture.
Pico de Gallo Meaning
I’m assuming since you’re reading here that you want to know the meaning of pico de gallo in English. It literally translates as “beak of rooster.”
Don’t freak out just yet. No decapitated poultry will be used in your homemade pico de gallo recipe.
It’s speculated that pico de gallo got its name because originally people ate it by pinching pieces between their thumb and forefinger like a chicken beak.
Languages are fun and it’s interesting how a literal translation doesn’t always convey the correct or most easily understood meaning!
How to Make Pico de Gallo
Pico de gallo ingredients are simple and can be found at your local grocery store. There’s no need for a special trip to the supermercado unless you’re craving a bag of duritos to go with it.
You don’t need any special kitchen tools either unless you count a lemon squeezer but for a small amount of pico de gallo, you can just slice and hand-squeeze the limes if you need to.
Pico de Gallo Ingredients
Head of one rooster. KIDDING.
- cherry or grape tomatoes, chopped – It’s fine to use red tomatoes but if you want to spruce up this easy pico de gallo recipe, use yellow, orange, and red heirloom tomatoes. Look for a tub marked “baby heirloom tomatoes.” The color variety makes the pico de gallo so pretty!
- garlic, finely chopped
- red onion, finely chopped
- fresh lime juice
- fresh cilantro leaves, finely chopped
- fresh jalapeno (optional)
- Sea salt, to taste
Pico de Gallo Directions
- To prepare the Pico de Gallo, combine the tomatoes, garlic, chopped red onion, cilantro, (jalapenos if you’re using them for spice), and lime juice in a medium non-reactive (non-metallic) bowl.
- Season generously with sea salt and stir to combine.
- Serve immediately or cover and set in the refrigerator until ready to serve.
Pico de gallo is best when eaten fresh. It’s not a dish that you prepare too far ahead of time.
See the recipe card below for complete directions and nutrition information including the calories in pico de gallo. I think you’ll be happy with the calorie count!
Homemade Pico De Gallo Recipe
Ingredients
- 1- pint cherry or grape tomatoes chopped
- 1 large clove garlic finely chopped
- ¼ medium red onion finely chopped
- 2 T. fresh lime juice
- 2 T. fresh cilantro leaves finely chopped
- 1 fresh jalapeno deseeded and finely chopped
- Sea salt to taste
Instructions
- Combine the tomatoes, garlic, chopped red onion, cilantro, (jalapenos if you're using them for spice), and lime juice in a medium non-reactive (non-metallic) bowl.
- Season generously with sea salt and stir to combine.
- Serve immediately or cover and set in the refrigerator until ready to serve.
Now that you know how to make fresh pico de gallo, how will you be serving it? I recommend using it as a topping in this easy beef nachos recipe.