Authentic Pico de Gallo Recipe (2024)

FAQs

What are the ingredients in traditional pico de gallo? ›

Pico de gallo is so easy to make.

You will need only five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeño, cilantro, lime and salt.

Salt! Tomatoes need salt to enhance their natural flavor so don't skip or you Pico de Gallo will taste bland. Play with amounts.

Translated in Spanish, pico de gallo literally means “beak of rooster.” Some believe this is because it was originally eaten by pinching between the thumb and finger, making the shape of a rooster's beak. Pico de gallo, however, has nothing to do with roosters, or birds in general.

Combine tomatoes, cilantro, red onion, cilantro, jalapeños, lime juice, salt, pepper, and garlic in a large mixing bowl. Pour in vinegar and vegetable oil, and gently mix to combine. Cover and refrigerate for 1 hour before serving.

Homemade pico de gallo is best served fresh, so plan to enjoy it on the day you make it. If you need to keep it a little longer, you can store it in an airtight container in the fridge for up to three days.

Pico de gallo shouldn't result in any adverse effects for most people, with the exception of those sensitive to FODMAPs. But because pico de gallo consists of acidic and spicy ingredients, it may induce heartburn for some people. It might even aggravate symptoms in people with gastroesophageal reflux disease (GERD).

Make sure not to zest into the pith as this can cause the pico de gallo to become bitter. Sweet cherry tomatoes give this fast pico de gallo an excellent balance of flavors! You can also use regular tomatoes, cherry tomatoes, or Roma tomatoes.

Add freshness to grilled goods

Try it on top of grilled chicken or seafood. Top a grilled burger with pico for a Tex-Mex-style burger. Definitely try it on top of grilled vegetables like asparagus and potatoes. It's also fantastic added to roasted foods, like in this Pico de Gallo Chicken.

It's all a matter of personal preference. If you're cooking with it, however, do keep in mind that salsa typically contains more liquid than pico de gallo, so you may need to adjust for the swap accordingly. It's a $3 ingredient you've probably seen before. This is perfect for Super Bowl Sunday.

How can one tell if pico de gallo has gone bad? Indicators of spoilage include an off smell, discoloration, or a slimy texture. If any of these signs are present, the pico de gallo should be discarded.

Is pico de gallo better the next day? ›

So it's best to make it the same day you'll want to serve it, though you certainly could do so several hours before. Now, one of the yummiest things you can do with Pico de Gallo is use it to make… Guacamole!

Pico de Gallo is usually safe to eat within 3 to 5 days when stored properly in the refrigerator. You can use any good quality storage container to store the salsa. To make it last longer, you can core and de seed the tomato you're using for the recipe, and use fresh onion and other ingredients.

Pico de gallo has far less liquid than salsa. Though salsa can be made chunky, the tomatoes are often blended with the other ingredients, making it runnier than pico de gallo. Pico de gallo is always made fresh. While pico de gallo is technically a type of salsa, it is usually made with fresh ingredients.

Pico de Gallo is a traditional Latin American dish that comes from a rich cultural and culinary history in Mexico. It's believed that this amazing dish was derived from the ancient Aztec culture, and widely popularized in Mexican cuisine, especially in regions such as the Yucatan and Sonora.

Pico de Gallo is a fresh chopped mix of tomato, onion, jalapeño, lime, and cilantro while salsa is a cooked or uncooked blended version of the same ingredients with other variations. Salsa Verde is made with tomatillos instead of tomato.