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Pico de Gallo, also called Salsa Fresca, is the perfect topping for all of your favorite Mexican dishes! Quick, simple, and fresh recipe.
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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.
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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
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on January 11, 2013. Updated on July 23, 2021.
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!
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!
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
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
LOVE Pico! My stomach was growing just looking at it!
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
Perfect for our weather now! Thanks Jamie 🙂
Yum…makes me wish it was summer and I could pluck tomatoes, peppers and onions from our garden….
That looks very good!
Oh yummy, and perfect for tostadas! 😀
Thanks for sharing at the Farmgirl Friday Blog Fest today!