Pico de Gallo, also called Salsa Fresca, is the perfect topping for all of your favorite Mexican dishes! Quick, simple, and fresh recipe.
Pico de Gallo recipe
I love Mexican and Tex-Mex food. It’s definitely one of my favorite things.
I enjoy this Pico de Gallo (aka Salsa Fresca) with numerous dishes. It’s great on tacos, burritos, fajitas, tostadas, nachos, quesadillas, and scrambled eggs – or eat it with tortilla chips!
If you’re a fan of the famous restaurant that serves Margarita Chicken – then this is the perfect topper! Of course, this recipe is perfect for my Homemade Mexi-Melts, too! Try a scoop on top of my Creamy Stovetop Mac and Cheese!
Pico de Gallo is fresh, uncooked salsa. There isn’t the amount of liquid in a normal salsa. You can easily adjust the heat by adding more peppers to suit your preference.
What is Pico de Gallo
Pico de Gallo is a fresh uncooked chopped salsa typically used in Mexican cuisine and is used in much the same way liquid salsas are used. This type of salsa is meant to be chunky, and each ingredient is easily recognizable.
The name translates to “rooster’s beak” and alludes to how people originally enjoyed this recipe by pinching the food between their thumb and forefinger. Native Sonoran Mexicans say the dish is named because the serrano pepper used for this recipe looks like a rooster’s beak.
Pico de Gallo ingredients
- tomatoes – Roma or plum tomatoes are the best for this recipe
- onion – I prefer white onions but any variety will work fine
- serrano or jalpeno peppers – for more heat, keep the membranes and seeds
- garlic – freshly chopped is best, but jarred will work in a pinch
- cilantro – freshly chopped
- lime juice – fresh squeezed is best but you can used bottled juice in a pinch
- salt and pepper
Is Pico de Gallo keto?
Depending on your macros, yes, it can be part of a keto diet. This recipe has approximately 3 net carbs per one-quarter cup serving.
Pico de Gallo FAQs
You can, but I think it’s best when it’s made fresh. The texture of the tomatoes changes during freezing and thawing. It’ll still taste great, though!
Store any leftovers in an airtight container for up to 3-4 days. To help brighten the flavors after storage, you might want to add a splash more of lime juice.
I do not recommend freezing this recipe. It’s best made fresh with fresh ingredients.
Recipe Tips
- I prefer to use Roma or plum tomatoes for this recipe.
- Before using them in the recipe, salt the tomatoes and place them in a fine sieve to drain for about 20-25 minutes to avoid watery sauce. This will also help improve their texture and make the tomatoes taste better.
- If you prefer, you can also remove the seeds from the tomatoes.
Other recipes you may enjoy
Pico de Gallo
Equipment
Ingredients
- 1 ½ cups tomatoes seeded and chopped
- ¼ cup chopped onion
- 1 serrano pepper or jalapeno pepper seeded and chopped
- 3 cloves garlic minced
- 2 tablespoons cilantro chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Combine all the ingredients in a bowl.
- Serve with tortilla chips or your favorite Mexican foods.
Notes
- I prefer to use Roma or plum tomatoes for this recipe.
- Before using them in the recipe, salt the tomatoes and place them in a fine sieve to drain for about 20-25 minutes to avoid watery sauce. This will also help improve their texture and make the tomatoes taste better.
- If you prefer, you can also remove the seeds from the tomatoes.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on January 11, 2013. Updated on July 23, 2021.
Oh yummy, and perfect for tostadas! 😀
Thanks for sharing at the Farmgirl Friday Blog Fest today!
That looks very good!
Yum…makes me wish it was summer and I could pluck tomatoes, peppers and onions from our garden….
Perfect for our weather now! Thanks Jamie 🙂
I love pico de gallo also. Yours looks great. So happy to have found you on creative mondays link. I too am looking for great easy recipes. I am your newest follower. Come check me out at http://www.questfordelish.blogspot.com
LOVE Pico! My stomach was growing just looking at it!
Hi Jamie, I love pico de gallo also. It's so easy and it can add great flavors to a plain grilled fillet of sole or simply grilled chicken breast. Wow, that sounds so good doesn't it? Now I'm hungry.
Thanks for sharing on Foodie Friends Friday.
Joanne/Winelady Cooks
Looks great. . .I like spicy so I would add a jalapeno. Otherwise, your pico looks amazing! Thank you for sharing your recipe on Foodie Friends Friday Linky Party this week. Please come back on Sunday to vote for your favorite recipes!
Kelly from http://www.AdornedWell.blogspot.com
My Husband always orders double Pico when we go out to eat! Thanks so much for Linking up at Show Me Your Plaid Monday's!
I think I like pico more than salsa because of that freshness you described. Versatile, too. Thank you for stopping in and linking w/ See Ya in the Gumbo this week. Hope you are having a fine Monday!
Jamie I love pico de gallo! I love the freshness that you just don't have with salsa! Boy, I have almost all these ingredients already, this will be so easy to throw together! Thanks for sharing at Once Creative Weekend!
Yum, this is one of my favorite things, I am making this for sure 🙂
Oh I love pico!! 🙂 I am excited to try this recipe I put pico on everything…tacos…burritos…salads but only when we are out. This will be fun to have at home. Saw you on Adorned from Above.
Kjersti from kjscupookies.blogspot.com
I love pico! yummy! Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop.
Debi and Charly @ Adorned From Above
Bethany @ Whistle and Ivy
OH man…I want this and some chips RIGHT NOW!!!!
I love pico de gallo. I prefer it for my chips:)
Following your lovely blog's twitter, FB, G+ and Pinterest. I blog @ Getting Healthy with Essential Oils
I am also inviting you to join Tiddle Diddle Handmade Shoppe's first giveaway event.
That looks great- and it's red, maybe a nice addition to my valentine's day menu.
You're welcome to link up to Photo Friday blog hop, we'd love to have your addition at the party – cheers!
This totally caught my eye at the Crafty Blog Stalker hop. Looks like it would be delish to dip tortilla chips in!
ahumblebumble.blogspot.com
Hi Jamie,
This is a great Pico and a must have at our cottage. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Jamie, it's always posts like this that make me slap myself on the forehead and wonder why I never thought to blog that recipe. You know, simple things that taste great, like pico de gallo. I make this stuff all the time (though in Costa Rica we call it chimichurri.) Your food photos are really great. I can tell you've spent a lot of time practicing and learning about foodie photography. Way to go! Thanks for sharing your recipe.
Lovely. This looks so yummy. Pico is my favorite late night snack. Will be trying this, thanks for sharing at the Time to Sparkle Link Party, that is where I saw it, already following you on FB, pinned, love it! Thanks.
Yum! One of my favorites!! I love the new pics! Pinning!
This Pico de Gallo looks so fresh and yummy. And a wonderful way to get the veggies.
Looks great Jamie! Pinning 🙂
Dear Jamie, This pico de gallo looks bright and beautiful. I love how fresh it is. This is right up my alley. Thank you for sharing on Foodie Friends Friday. Blessings, Catherine
I love love pico de gallo ( and I don't really like tomatoes, so go figure). Thanks for sharing at Inspire Us Thursday on Organized 31.
G'day Love this Jamie!
Thanks for sharing as part of Foodie Friends Friday Snack Party!
Cheers! Joanne
http://whatsonthelist.net
Love the flavors and the colors. Thank you so much for sharing your Pico de Gallo at Tasty Tuesday. I am featuring it this week. Hope you'll drop by this week and share some more fabulous recipes with us.
Hope you have a great week. See you at the party.
Jamie I am going to make this.. and I got your mexi-melt recipe. I can't wait to do this.. Yep this is going to be for tonights dinner.. Thanks for sharing these recipes..Sherry