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FoodAuthentic Pico de Gallo - A Cozy Kitchen

Authentic Pico de Gallo – A Cozy Kitchen


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This authentic pico de gallo recipe (also known as salsa fresca) is filled with chopped up fresh roma tomatoes, white onion, cilantro, jalapeños (or serranos) and lime juice. You need less than five ingredients to make this Mexican classic. Serve it on my ground beef tacos or carne asada tacos.

If you haven’t noticed, I love all Latin food. And Mexican food is an all-time favorite (hello Conchas, Birria Tacos or Horchata). Mexican food can be labor-intensive (even tho it’s always worth it) but not pico de gallo. This fresh salsa could not be simpler. I like to use my homemade taco seasoning, sauté up some chicken or ground beef and use this pico de gallo as a delicious and healthy topping. Easy!

Tips for the Best Pico de Gallo

Use fresh tomatoes – I like to use bright red and firm roma tomatoes. I’ve used delicious heirloom tomatoes for this recipe and they’re also SUPER delicious.

Let Pico de Gallo Rest for 15 Minutes – I like to let it “marinate” for 15 minutes. This really allows the salt and lime juice to marinate the tomatoes. I even do this for my tomato sandwich and it helps SO much.

Use a slotted spoon – If you find that it’s getting a bit watery, you can always drain it right before serving. Or you can serve it with a slotted spoon.

Recipe FAQs

What does pico de gallo mean?

The literal translation means “peak of the chicken.”

What’s the difference between pico de gallo and salsa?

I always think of pico de gallo as a salsa. But pico de gallo diced up into tiny bits versus salsa which is blended until mostly smooth. Their textures are different and have different utilities.

More Delicious Latin Recipes

If you tried this Pico de Gallo Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

  • 1 Chef’s Knife

  • 1 Cutting board

  • 1 medium bowl

  • 1 spoon or slotted spoon

  • In a medium bowl, add in the diced tomatoes, white onion, jalapeno, fresh cilantro lime juice and a pinch of kosher salt. For the best results, let it sit for 10-15 minutes to marinate.

  • Give it a taste and adjust the salt to your liking. Serve with tortilla chips or top it on your favorite tacos, nachos or enchiladas.

Tips and Tricks: 
  • Use fresh tomatoes – I like to use bright red and firm roma tomatoes. I’ve used delicious heirloom tomatoes for this recipe and they’re also SUPER delicious.
  • Let Pico de Gallo Rest for 15 Minutes – I like to let it “marinate” for 15 minutes. This really allows the salt and lime juice to marinate the tomatoes. I even do this for my tomato sandwich and it helps SO much.
  • Use a slotted spoon – If you find that it’s getting a bit watery, you can always drain it right before serving. Or you can serve it with a slotted spoon.

Calories: 1kcal | Carbohydrates: 0.2g | Protein: 0.03g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Sodium: 0.1mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 38IU | Vitamin C: 4mg | Calcium: 0.4mg | Iron: 0.01mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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