Pico de Gallo

Pico De Gallo – A Classic Fresh Mexican Salsa (also known as salsa fresca) that is perfect as an appetizer with Tortilla Chips and you only need 5 ingredients and 10 minutes to make it!

Chips and salsa are one of my favorite appetizers! As a matter of fact, I was eating Pico de Gallo and chips when I wrote this post. Keep this Pico de Gallo recipe handy. It’s delicious and healthy and simple to make. We love to serve it with tacos, taco salad, quesadillas, with Carne Asada, chicken or plain with tortillas or fritos.

WHAT IS PICO DE GALLO?

Did you know that Pico de Gallo is the original salsa? This classic salsa is made with all fresh uncooked ingredients which include, fresh tomatoes, onions, serrano or jalapeno peppers, lime juice, and cilantro.

The chopped vegetables in salsa fresca are very noticeable and it has barely any liquid. Salsa, on the other hand,  is made with pretty much the same ingredients as Pico de Gallo but it has more liquid, it’s saucier and it has a chunky consistency and the vegetables are finely minced.

Most Pico de gallo recipe use red tomatoes, however, you can use any type of tomato you like. In my main photo on the top, I used yellow tomatoes then in the pic below, I used red tomatoes.  I prefer the yellow tomatoes over the red ones because they sweeten up the salsa.

A little fact.  Pico de Gallo is also known as “Salsa Banderas (flag) because the colors in the salsa are the same color as the Mexican flag.

PICO DE GALLO INGREDIENTS

• 1 1/2 pounds yellow or red tomatoes, seeded and chopped
• 1 small onion, chopped
• 1/2 cup chopped fresh cilantro leaves
• 3 tablespoons fresh lime juice
• 2 serrano chiles or jalapenos seeded and minced (See Recipe Note)
• Pinch kosher salt and fresh ground black pepper or add more for taste.

HOW TO  MAKE PICO DE GALLO

This Pico de Gallo recipe is so easy to make. First, make sure you deseed your serrano chile or jalapeno pepper, especially if you don’t like a lot of heat. Traditional Pico de Gallo is made with serrano chiles but if you want something less spicy then go with the jalapenos.

Okay, to make this fresh salsa,  chop all the vegetables and finely mince the cilantro. Add all the ingredients into a bowl, mix and serve. You can also make it ahead of time and put it into the fridge for a couple hours. I prefer to let it sit in the fridge for about two hours so all the flavors get a chance to meld.

Here are 10 ways to use up Pico de Gallo/Salsa Fresca 

• 1. • Top any kind of salad or this Steak Taco Salad.

   

  1. • Top lettuce wraps with cubed grilled chicken and shredded cheese.

   

  1. • Make a cheese omelet and top it with the salsa fresca.

   

  1. • Mix it into some rice. You can combine Peruvian chicken fried rice. It’s delicious!

   

  1. • Do you love tacos and burritos? Add it as filling in fish, shrimp or chicken tacos. It’s also great with beef burritos or Quesadillas.

   

  1. • Grilled chicken breast topped with Pico de gallo is amazing and healthy!

   

  1. • Instead of chimichurri steak make a Pico de Gallo steak. Top the skirt steak with Pico de Gallo.

   

  1. • Dress it up by recipe by adding fresh cubed peaches to the pico de gallo. Serve it with Tortilla chips.

   

  • • Save it. Store it in a tight lid container. Salsa fresca will keep well in the refrigerator for about a week.

    • Lastly, top your taco soup with Pico de Gallo.
      

Share to save this recipe to your Facebook wall or you can save it to your dip board on Pinterest and let’s be friends I’m always pinning delicious recipes!

If you love this recipe then check out some of my other Mexican inspired and chicken/beef meals that you may also like.

• Yasss The Best Meatloaf Recipe
• Best Chili Recipe
• Quesadillas (Sheet Pan Quesadilla recipe
• Peruvian Fried Rice
• Jamaican Beef Patties With Perfect Flaky Crust
• Enfrijoladas
• Cheesy Jalapeño Cheddar Cornbread Tamale Pie
• Taco Salad
• Taco Spaghetti
• Chicken Tacos and a Taco Seasoning Recipe

Print

Pico de Gallo

Prep Time

10 mins

Total Time

10 mins

 

Pico De Gallo - A Classic Fresh Mexican Salsa (also known as salsa fresca) that is perfect as an appetizer with Tortilla Chips and you only need 5 ingredients and 10 minutes to make it!

Course: Appetizer

Cuisine: Mexican

Keyword: game day food, party food

Servings: 6 people

Calories: 31 kcal

Author: April

Ingredients

• 1 1/2 lbs yellow or red tomatoes, seeded and chopped
• 1 small onion chopped
• 1/2 cup chopped fresh cilantro leaves
• 3 tbsp fresh lime juice
• 2 serrano chiles or jalapeno peppers seeded and minced (see notes)
• salt for taste

Instructions

1. Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. Add more salt if needed for taste. 

   See notes. 

   
   

Recipe Notes

Deseed your serrano chile or jalapeno pepper, especially if you don't like a lot of heat. Traditional Pico de Gallo is made with serrano chiles but if you want something less spicy then go with the jalapenos.

Serve right away or refrigerate if you like for 2 hours then serve. Store leftovers in an airtight jar or container in the refrigerator for up to 5 days.  This recipe makes 3 cups of salsa. 

 

 

Recipe adapted from Celebrity Chef Marcela Valladolid @ Foodnetwork