Pico de Gallo

Pico de gallo is a delicious no-cook salsa made with fresh tomatoes, onion, serranos (or jalapeños), cilantro and lime juice. 

This chunky fresh salsa is a staple in Mexican cuisine. Enjoy it with tortilla chips, Mexican dishes, or as a fresh, healthy condiment for fish, meat, or poultry.

What is Pico de Gallo?

Pico de gallo, also called salsa fresca or salsa cruda, is a type of salsa made from raw, diced ingredients rather than cooked or blended ones. 

The name "pico de gallo" is often translated as "rooster's beak" in English, though there are a few different stories about where that name actually comes from.

Ingredients and Substitutions

This pico de gallo recipe uses only a few ingredients, so it's important to buy fresh, high-quality produce. 

I wanted to photograph this recipe with Roma tomatoes, but my grocery hasn't had nice ones for several weeks now. So I used hot house tomatoes instead.

• Tomatoes: Use fresh ripe tomatoes for the best flavour. Roma tomatoes are a good choice, as they are firm and hold their shape when diced. However, I've made this recipe with cherry tomatoes and heirloom tomatoes from my garden, and they are also delicious. The tomato just needs to be one you'd enjoy eating raw, with good sweetness and no mushiness.
• White onion: White onions are milder and crisper than yellow onions and are nicer to eat raw. Substitute with red onion. 
• Serrano:  Serrano peppers add heat and flavour to this dish. If you can't find them, jalapeño peppers are a milder substitute, though you may want to leave the seeds and inner rib in a jalapeño to get more heat. Or you can omit the hot peppers entirely.
• Cilantro: Adds fresh, herbaceous flavour. I use the leaves and the stems (just finely chop them). Parsley can be used as a substitute, but it does change the overall flavour significantly. 
• Lime juice: Fresh lime juice is essential in this recipe, as it brightens the whole dish and helps mellow out the raw onion. Bottled fresh juice is fine (check the refrigerator section of your grocery store), just avoid anything made from concentrate.
• Salt: Start with a small amount, taste, then add more as needed. I used Diamond Crystal Kosher salt.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

See the recipe card for the complete ingredient list and recipe instructions.

Variations

• Make it Mild: If you'd rather leave out serranos or jalapeños entirely, that's ok. You'll still get plenty of flavour, just without the heat. A small amount of finely diced green bell pepper can provide crunch without any spice.
• Peach pico de gallo: Try using diced peaches instead of tomatoes to add a sweet contrast to the acidity and heat of this recipe. It pairs especially well with grilled fish or pork.
• Corn or avocado pico de gallo: Stir in fresh or grilled corn kernels, or gently fold in diced avocado just before serving, for a heartier version.
• Garlic: Add 1 minced clove of garlic for more flavour. This version reminds me of a Caribbean dish called chow.
• Black Pepper: Adds extra spicy flavour. Add a little bit at a time until you get the taste you want.

How to Make Pico de Gallo

The hardest part of this pico de gallo recipe is cutting up the vegetables, and even that doesn't take long.

If your vegetables aren't cut perfectly even, it doesn't matter. It will still be full of flavour.

If you're feeding a crowd, this recipe multiplies easily. Just make sure to prepare bigger batches in a large enough bowl so everything stirs together evenly.

Salting the Tomatoes

If you want a drier salsa, salt the diced tomatoes ahead of time and let them sit in a colander or strainer.

This pulls out excess moisture and helps to improve the texture of the finished salsa. 

This step isn't essential, though, and I often don't bother.

Tips for Success

• Roma tomatoes are the easiest tomatoes to finely dice
• Try to cut the tomatoes, onions and chilis so they're all the same size
• Adjust the salt and lime juice until you're happy with the flavours
• For the best flavour (and to mellow the sharp bite of the onion), let the salsa sit for about 20-30 minutes before serving.

Storage Tips

If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days.

Keep in mind that the salt will continue to pull moisture from the tomatoes as it sits, so you may find a pool of liquid at the bottom of the container the next day.

Just drain the excess liquid through a strainer and re-adjust the seasoning before serving again. 

Save the drained liquid; it's full of flavour! Add it to a rice dish, marinade, salad dressing or your favourite tomato-based drinks.

Serve With

Pico de gallo is endlessly versatile. Some of my favourite ways to use it:

• Layered onto avocado toast
• With tortilla chips and guacamole
• Piled onto tacos, quesadillas, or burritos
• As a topping for baked fish, grilled meat or a steak
• Spooned over scrambled eggs or breakfast tacos
• Mixed into rice bowls or grain bowls

Common Questions

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