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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.
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.
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
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
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!
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.
OH man…I want this and some chips RIGHT NOW!!!!
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 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
Yum, this is one of my favorite things, I am making this for sure 🙂
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!