So simple and yet so refreshing, pico de gallo is the fresher-than-fresh chunky Mexican salsa that is an essential whenever you’re eating nachos, tacos, fajitas, and a whole lot of other dishes.
It’s one of those side dishes that are way more than just a sidekick. In fact, I’d argue that sides like pico de gallo make the dish. Because without the fresh crunch, splash of color, and that wonderful tangy acidity, any of the dishes typically served with pico de gallo would be nowhere near as satisfying.
I love this crunchy salsa so much that it’s probably one of my most made dishes of all time. It’s just so darn easy to whip up and it goes with everything. And it doesn’t just play well, it elevates whatever you add it to.
So when I’m in a rush, I just scoop it on top of various foods – on eggs, on beans, on a sliced avocado, and in a wrap with the aforementioned ingredients.
It’s an instant load of flavor that’s so refreshing, so complete that you don’t really need any other sauces or condiments. Once you start making your own, it’ll become a mainstay in your fridge as well. Especially since the entire process will take you just 5 to 10 minutes. Tops.
What is Pico de Gallo?
Pico de gallo literally translates to “rooster’s beak” in Spanish. And yet, this is a totally vegan recipe that has nothing to do with chicken (apart from the fact that it goes very well with chicken).
So where does this name come from?
The truth is that nobody knows. But like so many dishes with mysterious names (I’m looking at you, Crying Tiger), there are many theories, like…
It’s how it’s eaten. This theory comes from food writer Sharon Tyler Herbst and it claims that originally, pico de gallo was eaten by pinching pieces between the thumb and the forefinger, which looks like a rooster’s beak pecking at food.
It’s what it looks like. Other food writers have speculated that the name stems from what pico de gallo looks like since the very small, practically minced pieces sort of resembles bird feed. I guess that could be true…if you squint and look from very far away.
Same as above but different. Another theory is that it’s due to not what the salsa looks like but what one of the ingredients look like – specifically, the serrano pepper that’s typically used in pico de gallo can sort of resemble a rooster’s beak.
All in all, how and why pico de gallo is called what it’s called is anyone’s guess. Do you have a better theory? Let us know in the comments!
Pico de gallo vs salsa
What’s the difference between pico de gallo vs salsa? They contain more or less the same ingredients and you can substitute one for another in most cases. So what’s the deal? Well, it’s mostly down to three crucial differences:
Liquid. Salsa is more purée than pico de gallo, and the texture is more like a tomato sauce, thanks to the fact that the tomatoes tend to be blended. Pico de gallo, on the other hand, has a little liquid but it’s the clear juice of olive oil combined with lime – nothing like a sauce.
Chunky. Salsa tends to be like a tomato sauce, with chunks of tomato and other bits in it. Pico de gallo, on the other hand, is straight up little chunks of all the ingredients. It’s leads to a much chunkier texture and resulting crunchiness.
Fresh. Salsa can be cooked or fresh. Pico de gallo, though, is never cooked. This dish is best served raw, fresh, and cold.
Pico de Gallo Ingredients
Tomatoes. Roma tomatoes are often recommended since they tend to be less watery. But to be honest, it doesn’t matter what kind of tomatoes you use as long as you go with the ripest, reddest, and freshest. As for the seeds – it’s often recommended that you de-seed tomatoes but I always skip this step because I absolutely adore the juicy hodgepodge that assembles at the bottom of the bowl. If you don’t like the seeds, use a slotted spoon to scoop them out.
Onions & garlic. Red and white onions are milder and thus nicer to eat raw. Garlic can be minced or grated or even skipped altogether. I add it because I love the taste but it’s completely up to you.
Chili peppers. For serious, delicious spiciness, serrano peppers are the top pick. But you can use the slightly milder jalapeño or even more mild peppers like green bell peppers if you want to skip the spice.
Cilantro. While chili peppers may be somewhat optional, cilantro definitely isn’t. It gives that fresh, Mexican flavor that brightens up the whole dish.
Lime juice. Lime is another must. It not only helps to temper the bite of onion and garlic, but it adds that bright, zesty freshness that makes the dish.
Salt, sugar, and cumin. These are the only seasoning we’re using apart from the raw, fresh ingredients. The tiniest dash of each makes a big difference.
Olive oil. This is optional but I like a drizzle of healthy fat in the pico de gallo. Up to you, though.
How to Make It
Making homemade pico de gallo couldn’t be easier.
Chop the onion, garlic, and chili pepper into small pieces. Or pulse in the food processor. Then add the lime juice, olive oil, salt, cumin, and sugar. Let it all soak while you chop the tomato and cilantro.
Add in the tomato and cilantro.
Stir to combine all the ingredients. And then cover the bowl and place it in the fridge for at least half an hour. Pico de gallo is delicious to eat as soon as you make it but it’ll taste even better once the ingredients have had a chance to get to know each other better.
Tips for the Best Pico De Gallo
Juice vs no juice. Some of us love the liquids leftover at the bottom of the pico de gallo bowl. So much flavor there! Others despise a liquid-y pico de gallo. Know which side you’re on so you can make your pico de gallo accordingly.
Like the liquid? Cool. No need to de-seed your tomatoes. Hate the liquid? Scoop out the seeds in the tomatoes with a slotted spoon and only dice the shell. When it comes time to serve, use the slotted spoon to serve the chunky salsa minus the liquid.
Be intentional with the order. Pico de gallo is basically chopping everything up into tiny pieces and mixing it all together. But being a little mindful with the order in which you mix can have big results.
Specifically, let the lime and salt work its magic on the spicier ingredients first. So juice the lime, mix it with salt and sugar, and then add in the onions, garlic, and chili peppers. Let that sit, meld and temper while you then chop the tomatoes, cilantro, and so on.
Let it sit. Pico de gallo is delicious scooped straight into your mouth as soon as you finish combining the ingredients. But let them all sit and get to know each other for half an hour and everything taste so much better.
Variations
Love pico de gallo and want more recipe like it? You’re in luck.
There are so many variations of pico de gallo. I’ve made it with mangoes, cucumber, bell pepper, corn, even kimchi. But this is the most classic version. The foundational pico de gallo, if you will.
Pico de Gallo
Ingredients
- 4 tomatoes diced finely
- ½ red onion diced finely
- 1 garlic clove diced finely
- 1 lime juiced
- 1 serrano or jalapeño de-seeded and diced finely
- handful cilantro roughly chopped
- ¼ tsp salt
- ¼ tsp cumin
- pinch of sugar
- 1 tbsp olive oil
Instructions
- Chop the onion, garlic and chili pepper into small pieces. Or pulse in the food processor.
- Then add the lime juice, olive oil, salt, cumin, and sugar.
- While the aromatics marinate in the lime juice, chop the tomato and cilantro.
- Stir to combine all the ingredients.
- Cover the bowl and place it in the fridge for at least half an hour. Pico de gallo is delicious to eat as soon as you make it but it’ll taste even better once the ingredients have had a chance to get to know each other better.