Pico de Gallo

Pico de gallo makes a great party appetizer with tortilla chips or use as a topping for tacos. Huge hit in my house! For more intense flavor, chill for up to 3 hours before serving.

Everyone loves vibrant pico de gallo made with fresh, seasonal ingredients. Believe it or not, you can make restaurant-worthy pico de gallo in the comfort of your own home with this top-rated recipe.

Pico de Gallo Meaning:

Loosely translated, pico de gallo means “beak of a rooster.” Why? Nobody’s quite sure. Some people speculate that the name comes from the way it was originally eaten (with the hands, by pinching the thumb and forefinger).

Pico de Gallo vs. Salsa:

Pico de gallo is a type of salsa, but it’s probably different from the kind you get at your local Mexican restaurant.

It contains less liquid than traditional salsa, it uses only fresh ingredients (some salsas are cooked on the stove), and pico de gallo is never blended (salsas can vary from pureed to gently mashed, but pico de gallo is always made with diced and chopped ingredients).

Pico de Gallo Ingredients:

The key to the perfect homemade pico de gallo? Use only the freshest ingredients you can find. Here’s what you’ll need:

Tomatoes: Roma (plum) tomatoes are perfect for pico de gallo because they’re less watery than other varieties. Choose ripe, red tomatoes that are firm and plump.

Onion: This recipe calls for red onions instead of the traditional white onions, so it packs a flavorful punch. Of course, you can use whichever onions you prefer.

Cilantro: Fresh cilantro adds fresh flavor and vibrant green color. If you don’t like cilantro, you can leave it out or substitute with parsley.

Jalapeno: Turn up the heat with fresh jalapeno. If you want to go the more traditional route, try serrano peppers instead.

Lime: Lime juice lends fruity flavor. It also keeps the pico de gallo tasting and looking fresh for longer.

Garlic: This recipe calls for both fresh and powdered garlic. The result? A powerfully garlicky pico de gallo.

Cumin: A pinch of cumin adds warmth, nuttiness, and just a touch of sweetness to this pico de gallo recipe.

Salt and Pepper: Salt and pepper enhance the other flavors and are the perfect finishing touch.

Is Pico de Gallo Spicy?

It can be! The beauty of pico de gallo is you can customize the ingredients to suit your taste. If you like it hot, use more spicy peppers and leave in some seeds. If you don’t, forgo the peppers — you can simply leave them out or replace them with an ingredient you prefer, such as green bell peppers, black beans, or corn.

How to Store Pico de Gallo:

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.

How to Use Pico de Gallo:

There are plenty of ways to use pico de gallo: Serve it with tortilla chips, use it as a taco topping, use it as an ingredient in quesadillas or burritos, or mix it into scrambled eggs or Spanish rice.

Pico De Gallo Full Recipe:

Pico de gallo makes a great party appetizer with tortilla chips or use as a topping for tacos. Huge hit in my house! For more intense flavor, chill for up to 3 hours before serving.

Prep Time: 20 mins

Total Time: 20 mins


  • 6 roma (plum) tomatoes, diced
  • ½ red onion, minced
  • 3 tablespoons chopped fresh cilantro
  • ½ jalapeño pepper, seeded and minced
  • ½ lime, juiced
  • 1 clove garlic, minced
  • 1 pinch garlic powder
  • 1 pinch ground cumin, or to taste
  • salt and ground black pepper to taste


Pico de Gallo

  • Gather all ingredients.

Pico De Gallo

  • Stir tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl.

Pico de Gallo

  • Enjoy!

Nutritional Info:

Serving Size: Calories 10 Total fat 0g sodium 15mg total carbohydrate 2g dietary fiber 1g total sugars 1g protein 0g vitamin c 6mg calcium 7mg iron 0mg potassium 91mg

Note:Preserve it in Glass container so it can last for a week 

Pico de Gallo

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