A zesty Mexican based salsa made from fresh tomatoes, onions, cilantro, lime juice and garlic.
Pico de gallo pronounced “peeko-de-guyo” originates in Mexico. It’s translation is salsa fresca (fresh salsa). It is made with fresh, raw ingredients and is a healthy way to spice up many dishes. Pico de gallo can typically be found as a topping on the following:
- White fish
- Tortilla chips
Personally, I love it with tortilla chips and guacamole. It also is a great topping to these turkey lettuce tacos below.
How to make pico de gallo
Making pico de gallo is super easy and quick. Because we are using only raw ingredients it doesn’t take long for you to whip it up. First, dice up the tomatoes, onions, pepper (if desired), cilantro, and garlic. Combine together then squeeze lime juice over top of mixture. Add a pinch of salt to taste and you are done. Let sit in the refrigerator for at least 30 minutes to give the flavors time to come together before serving.
Difference between traditional salsas
There are a few differences between traditional salsa and pico de gallo. One is that pico de gallo is made from strictly raw ingredients. Nothing is cooked and it is all fresh. Traditional salsa is made from cooked ingredients. Because the ingredients are raw, pico de gallo is chunkier and has less liquid. Traditional salsas typically have a more liquid consistency. Pico de gallo is made best with roma tomatoes because they are not as watery as other types. Other salsas can use a variety of different tomatoes that are watery.
Pico de gallo can be stored in an airtight container in the refrigerator for up to 5 days. I keep mine in a mason jar and add it to dishes throughout the week.Print
Simple, homemade Pico de gallo will add spice and zest to your favorite dishes. A fresh, fast, easy delicious topping.
- 6 roma tomatoes, diced
- 1 red onion, minced
- 1 jalapeno pepper, minced (optional)
- 4 tbsp fresh cilantro, chopped
- 1 clove garlic, chopped
- 1 lime, juiced
- 1 pinch of salt to taste
- Dice and minced up your raw ingredients
- Combine raw ingredients together in mixing bowl
- Juice lime over mixture
- Add pinch of salt to taste
- Let sit in the refrigerator for 30 minutes before serving
- The best tomatoes to use are romas because they are less watery.
- I like to add a jalapeno pepper but you can leave it out if you don’t want it too spicy.
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Handmade
- Cuisine: Mexican
Keywords: pico de gallo, fresh salsa, salsa fresca, topping, side dish, mexican, appetizer, sauce, gluten free, vegetarian