Pico de Gallo, the fresh, spicy, Mexican salsa, is one of my family’s favorite snacks almost every day of the year. This is the ultimate fresh salsa and once you learn how to make Pico de Gallo, I’m sure you’ll love it just as much as we do.
For many years, I avoided making my own salsas. The recipes seemed complicated, or I just didn’t care much for the homemade salsas that I had tried. We are admittedly, somewhat picky about our homemade salsas. While we enjoy endless varieties of store-bought salsas, most of the homemade versions never tasted quite right to me.
However, several years ago, when tomato season arrives, it was time to try again. Being in the desert, our farmer’s market sells fresh organic tomatoes almost year round, but I much prefer the price when I am pulling them from our own garden!
Because all the vegetables in Pico de Gallo are fresh, it’s important to use super fresh, good quality tomatoes if you can. While I love my garden tomatoes, there’s no need to grow your own. Pick your favorite vine-ripened fresh tomatoes from the farmer’s market or grocery store.
What is Pico de Gallo?
Pico de Gallo is a salsa made of fresh tomatoes, onions, and peppers, with cilantro, lime juice and plenty of garlic. Unlike other homemade salsa recipes that require cooking and blending, making this fresh salsa is simply a matter of mixing everything together in a bowl.
Pico de Gallo Recipe
I wanted a fresh salsa to go with the Carne Asada I was making for dinner and this turned out to be absolutely perfect with it. My oldest son loved it and has eaten this with almost every meal since then. It was awesome on eggs and on rice; we loved it with our enchiladas as well.
Try it on Carnitas Street Tacos, Bacon and Egg Breakfast Tacos, Nachos and any other foods you often top with salsa. The fresh, tangy taste of Pico de Gallo, along with its chunky texture, means you can also use it in addition to any other homemade salsas you enjoy.
Pico de Gallo Translation
Literally translated, “Pico de Gallo” means “rooster’s beak.” Supposedly, this name originated from people eating this fresh salsa by pinching one bit at a time between their fingers, resembling a chicken pecking. In Mexico, it’s sometimes also called “salsa fresca.”
Since the colors of this salsa are red, green and white–much like this Mexican flag–some regions also call this “Salsa Mexicana.” Whatever you call it, Pico de Gallo is a wonderful topping for all your Mexican dishes and more. My family could easily eat a whole batch of this with a bag of tortilla chips in one sitting.
How to Make Pico de Gallo
To make this Pico de Gallo recipe, start by chopping your ingredients. The key here is to very finely dice as many of the ingredients as possible. This let the flavors really meld together without huge chunks of tomatoes or onions to distract from the flavor.
When the tomatoes, onions and pepper are mixed together in a bowl, add the garlic cloves and the juice of one lime. Mix everything together then let it rest for at least fifteen minutes before serving. The flavors of all the ingredients will blend together beautifully while the salsa rests.
I went easy on the cilantro in this recipe because too much cilantro has killed many a salsa dish in my own experience. If you love cilantro, go crazy with it and feel free to add just as much as your family likes!
Pico de Gallo is best eaten the same day it’s made. It will keep in an airtight container in the fridge for a couple of days. We enjoy this Pico de Gallo recipe so much that it hardly lasts more than a couple of days!
Salsa Recipes
Looking for more homemade salsas to try? One of the most popular dishes I’ve ever brought to a party is The BEST Pineapple Salsa. It always disappears almost as fast as it hits the table! You might also like my Strawberry Jalapeno Salsa if you like sweet and spicy condiments.
Love the salsa from your favorite Mexican restaurant? This 5 Minute Restaurant Style Salsa from Rebecca at Foodie with Family is sure to do the trick.
You might also enjoy this Green Chile Guacamole and this less traditional but possibly even tastier Pomegranate Guacamole . Bacon and garlic lovers shouldn’t miss my Roasted Garlic and Bacon Guacamole either.
We’re pretty happy to scoop our favorite salsas and guacamoles with good quality store bought tortilla chips or corn chips, but I think next time I might have to try this recipe for Baked Tortilla Chips from The Baker Mama.
Have you ever made your own salsa? I can’t wait for you to try this recipe!
Kitchen Tip: I use this knife and this bowl to make this recipe.
