How to Make Pico de Gallo (Easy Fresh Mexican Salsa in 15 Minutes)
Pico de Gallo is one of the Mexican fresh salsas you won’t find us without in the summer. Summer ripe tomatoes, onion, jalapeno, garlic, and lime and cilantro, chopped by hand and left to sit a few minutes for the flavors to meld together… is heaven on earth. If you’ve been reading this blog at all, you know the hubby and I adore the heck out of Mexican food. And pico is one we don’t live without.
When I first shared this recipe back in Denver, most of the ingredients came straight from our garden. These days in Portugal, with a daily farmer’s market literally a block away, we’re there a few times a week. The only change in Portugal is that I use malagueta or habanero chilies. It’s almost impossible to get fresh jalapenos here.
Pico de gallo translates to ‘rooster’s beak,’ although nobody agrees why. But you’ll also see it called salsa fresca, or salsa mexicana. It’s the colors of Mexico in a bowl – red, white, and green. Whatever you call it, here’s how to make fresh pico de gallo at home + the one rule I won’t budge on… chop it by hand.
There’s nothing like Pico de Gallo! I love salsa but there’s something about the freshness of the rough chopped ingredients used in Pico de Gallo. The spicy flavors just blend together and speak of summer-time flavors. In fact, by mid-summer you can start using fresh tomatoes, peppers and cilantro from the garden, making it even better. I often skip the lettuce and tomato on my Better-Than-Taco Bell Tacos and use pico instead.
Everyone has their own way of making Pico de Gallo and the ingredients they include but a few ingredients stay true throughout. Tomatoes, usually Roma, garlic, onions, some type of hot pepper, salt and pepper. Other common ingredients often include lime juice and cilantro.
For variation in the flavors, try mixing the chilies or even roasting them. Roasting the tomatoes, chilies and onion on the grill in the summer, makes a nice smokey flavored Pico de Gallo.
I always like to make the Pico de Gallo up a little ahead of time and place it in the fridge for the flavors to blend and meld. And always pick a nice thick chip to use for dipping or make your own. Try heating store-bought chips in the microwave for 30 seconds or so to give them that restaurant taste. Or make your own tortilla chips using leftover homemade corn tortillas.
Pico de Gallo is good for more than just eating with chips. I love to use it on tacos, or as a side to my Green Chile Enchiladas, taco salads or almost any Mexican dish. You can use it in the place of any spicy, tomatoey condiment such as on steaks or hamburgers.
I recommend chopping everything by hand for this, instead of using a food processor. The size of everything is up to you. We tend to like it chopped finer but others like larger chunks.
Have fun making your Pico de Gallo. Adjust the ingredients based on your tastes and try not to eat it all before you can give it time to meld. Your taste buds will thank you for the yummy spicy explosions of flavor in your mouth.
Pico de Gallo
Ingredients
- 6 large Roma tomatoes seeds removed and diced small (or your favorite ripe tomato, adjusted for size)
- 2 cloves garlic minced
- ½ medium onion chopped
- 2 limes, juiced
- 2 large jalapeños chopped (or serrano, habanero, malagueta, or a combination)
- ¼ cup cilantro chopped
- Sea salt and black pepper to taste
Instructions
- Seed and dice the tomatoes, mince the garlic, and chop the onion, jalapeños, and cilantro by hand. Chop as fine or as chunky as you like.
- Combine everything in a bowl with the lime juice, then season with salt and pepper. Stir to mix well.
- Refrigerate for at least 10 minutes so the flavors can meld.
- Serve with tortilla chips, or spoon over tacos, enchiladas, taco salads, steak, or burgers.
Notes
- Chop by hand. A food processor turns pico watery and mushy.
- Making it ahead: pico is best soon after it’s made. If you make it a few hours ahead or have leftovers, drain off the extra liquid before serving so it doesn’t go soggy.
- Smoky variation: grill the tomatoes, chilies, and onion before chopping.
- Chip tip: warm store-bought chips in the microwave for about 30 seconds for a restaurant-style taste.