Authentic Pico de Gallo
The best pico de gallo, this authentic recipe is savory, spicy, and unbelievably delicious thanks to a secret technique. Ready to eat in minutes, it's perfect for dipping or adding refreshing flavor to a variety of recipes!
What is Pico De Gallo?
Also called salsa fresca, salsa cruda, or salsa bandera, pico de gallo is a type fresh Mexican salsa. Chunky and refreshing, it features fresh tomatoes, onion, cilantro, jalapeño, and lime.
Translated to English, pico de gallo means “beak of rooster.” The exact origins of the name are unclear. However, it is largely believed that the recipe got its name because it was originally eaten by pinching it between a thumb and finger, which resembles the shape of a rooster’s beak.
Spicy Pico De Gallo Ingredients and Notes
- Tomatoes - Use ripe tomatoes for the base of the pico. I like ripe Roma tomatoes, but any variety will work. If tomatoes aren't in season, I recommend using grape or cherry tomatoes as they have more flavor and tend to stay firmer.
- White onion - This adds a bit of crunch and a slightly sweet taste. Feel free to substitute red onion if you prefer a little more tang in your homemade pico de gallo.
- Lime juice - Freshly squeezed is best.
- Garlic - I use 2 cloves for this recipe, but you can add more if you want a stronger garlic taste. Use whole cloves, not pre-minced varieties.
- Fresh cilantro - The bright herbaceous flavor adds extra lightness to the dish.
- Sea salt - This enhances the flavor of the rest of the ingredients and helps draw moisture from the tomatoes, preventing your authentic pico de gallo from becoming soggy.
Flavor Variations
- Add Fruit - Replace or add to the tomatoes with fruit like mango, pineapple, watermelon, peaches, or strawberries.
- Include Extra Veggies - Incorporate chopped bell peppers or corn for a bit of extra crunch.
- Enhance the Flavor - Add a dash of cumin or coriander for extra heat.
- Make it Creamy - Mix in avocado or black beans for added nutrients and a creamy consistency.
- Make it Spicy - Add jalapeño peppers or serrano peppers for extra heat.
How to Make Authentic Pico de Gallo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Combine. Add the tomatoes, onion, and lime juice to a mixing bowl.
Step 2: Grind. Use a mortar and pestle or muddler to grind the jalapeño and garlic in a separate bowl. The juices should be extracted, and the aromatics will break into small pieces.
Step 3: Toss. Add the juices, mashed up jalapeño, and garlic to the bowl of tomatoes along with the cilantro leaves and sea salt. Toss to combine and distribute all the ingredients evenly.
Expert Tips
- Use high-quality ingredients for the best taste and texture. Look for tomatoes that are ripe, firm onions, and vibrant cilantro. Using the freshest ingredients truly does make a difference in the flavor!
- Avoid watery tomatoes, and remove any white parts or seeds to prevent the pico from becoming soggy.
- Finely dice the vegetables into equal-sized pieces to ensure you get a little bit of everything in each bite.
- Chill your spicy pico de gallo before serving to allow the flavors plenty of time to meld together.
Serving Suggestions
My favorite way to serve this recipe is as a dip with tortilla chips! However, it also works well as a condiment with recipes like:
Frequently Asked Questions
Pico is a type of salsa. However, unlike pico, salsa features cooked ingredients that are mashed. Meanwhile, pico features fresh, chopped ingredients for a brighter, more refreshing flavor and a chunkier consistency.
The best pico de gallo recipe you’ll ever taste, this version features a handful of simple, whole food ingredients. It’s low-carb, low-fat, free from added sugar, and full of vitamins, nutrients, and fiber. As a result, it’s a healthy recipe in my book! Of course, consult your doctor with any specific questions or concerns.
Leftovers will stay fresh in an airtight container in the fridge for up to 3 days.
For more easy recipes, check out my:
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Recipe
Best Pico de Gallo
Equipment
- 1 Mixing Bowl
- 1 Mortar and Pestle (or a Bowl and Muddler)
Ingredients
- 3 tomatoes - diced
- ⅔ cup white onion - chopped
- 2 lime - juiced
- 1 jalapeño - diced and muddled
- 2 garlic clove - diced and muddled
- ½ cup cilantro leaves
- ½ teaspoon sea salt
Instructions
- Add the tomatoes, white onion, and lime juice to a mixing bowl.3 tomatoes, ⅔ cup white onion, 2 lime
- In a mortar, or sturdy bowl, with a pestle, or a muddler, grind up the jalapeño and garlic until the juices have been extracted and they’ve been broken up into small pieces.1 jalapeño, 2 garlic clove
- Add the juices and mashed up jalapeño and garlic to the bowl with the tomatoes along with the cilantro leaves and sea salt. Toss everything well until mixed.½ cup cilantro leaves, ½ teaspoon sea salt
- Serve the pico de gallo in a bowl with tortilla chips and enjoy!
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