Authentic Pico de Gallo Recipe (2024)

FAQs

What are the ingredients in traditional pico de gallo? ›

Pico de gallo is so easy to make.

You will need only five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeño, cilantro, lime and salt.

Unlike salsa, which can take on a lot of different variations, the ingredients in pico de gallo don't really vary from recipe to recipe, and are always fresh. While traditional salsa has a thinner consistency with more liquid, pico de gallo is chunky, with each chopped ingredient distinctly visible.

Combine tomatoes, cilantro, red onion, cilantro, jalapeños, lime juice, salt, pepper, and garlic in a large mixing bowl. Pour in vinegar and vegetable oil, and gently mix to combine. Cover and refrigerate for 1 hour before serving.

Salt! Tomatoes need salt to enhance their natural flavor so don't skip or you Pico de Gallo will taste bland. Play with amounts.

Pico de Gallo contains high amounts of vitamin C, which is essential for a healthy immune system. Vitamin C helps your body produce white blood cells that fight off infections and diseases. Regular consumption of Pico de Gallo can boost your immune system and protect you from illnesses.

Pico de gallo is a salsa popular with Mexican food, like tacos, nachos, or quesadillas. Pico de gallo is a great ingredient for Hispanic dishes, because it is less liquid than other salsas, while also has the same, great flavor. Like most other salsas, pico de gallo is made with tomatoes and other bold ingredients.

Use the tomato flesh, not the seeds and juices.

You don't want your pico to be too watery, so make sure to remove the seeds from the tomatoes as you dice them. I like to use tomatoes on the vine in my pico. Roma tomatoes and plum tomatoes are good choices too, as they're less juicy than other varieties.

There are fresh tomato salsa variations all over the world. The one we prepared in class draws on the traditions and ingredients of Mexico, where it's known as pico de gallo (beak of the rooster), and Central America, where they call it chimol.

Pico de gallo is generally considered healthier since it isn't cooked so the raw nutrients in the sauce aren't altered. However, salsa has a lot of the same nutrition, just partially processed.

How long does pico de gallo last? Fresh-made Pico de Gallo should be stored in an airtight container, and it will last up to 3 days in the fridge. Over time, the tomatoes and cilantro will get droopy and lose their freshness. So it's best to eat while fresh!

How many days is homemade pico de gallo good for? ›

Pico de gallo keeps well in the refrigerator, covered, for up to 4 days. This pico de gallo recipe is fresh, delicious and easy to make! You'll need 5 ingredients for this classic Mexican dip—tomato, onion, cilantro, jalapeño, lime.

Pico de Gallo won't keep very long in the fridge—probably 24 hours or so.

Pico de gallo shouldn't result in any adverse effects for most people, with the exception of those sensitive to FODMAPs. But because pico de gallo consists of acidic and spicy ingredients, it may induce heartburn for some people. It might even aggravate symptoms in people with gastroesophageal reflux disease (GERD).

Mexican restaurants usually make it from scratch using fresh ingredients. Store bought stuff is tailored to mass produced and usually add things to make them shelf stable. You'll never find a store bought equivalent to fresh ingredients.

Make sure not to zest into the pith as this can cause the pico de gallo to become bitter. Sweet cherry tomatoes give this fast pico de gallo an excellent balance of flavors! You can also use regular tomatoes, cherry tomatoes, or Roma tomatoes.

Hailing from Mexico, pico de gallo is a flavorful uncooked sauce that literally translates to “rooster's beak”—which may be a reference to its vibrant, rooster-like colors, or how the diced salsa resembles bird food.

A rather smooth and puréed-like sauce is the Picante, the semi-chunky texture is the Salsa, and the uniformly chopped tomatoes that traditionally contains more peppers than salsa or picante sauce, is the Pico de gallo.

Texture: pico de gallo is a chunky mixture of fresh ingredients, while salsa can be smooth or chunky, depending on how it's prepared. Some salsas are pureed in a blender or food processor to create a smooth, silky texture, while others are left chunky for a more rustic feel.