6 simple ingredients are all you need to make this classic fresh pico de gallo salsa recipe.
Vegan & Gluten-Free
Pair it with my Fresh Guacamole Recipe!
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Pico History
The history of pico de gallo is still largely a mystery. The basics state that it is derived from ancient Aztec culture and popularized in Mexican cuisine, mostly in regions like the Yucatán and Sonora. Using resources from the earth to make delicious food was traditional as tomatoes and chilies have been farmed in Latin America for thousands of years.
What Does it Mean?
Pico de gallo directly translates to rooster’s beak and goes by many names throughout Latin America. After pico, it is most commonly referred to as salsa bandera, because the fresh ingredients are the same colors as the Mexican flag. Other translations are salsa fresca (fresh sauce), salsa cruda (raw sauce), and salsa picada (chopped sauce). Whatever you call it, pico de gallo is widely recognized as being Latin American and a delicious staple to top any dish!
Pecked By a Rooster…
Rooster’s Beak is a quirky name for salsa, and there are many ideas about the history of this name. A popular explanation is that traditionally, pico was eaten with the thumb and forefinger, which gave the hand and shape that resembled a rooster picking up feed with its beak. One of the most interesting interpretations of the name; it is said that the spices of authentic pico de gallo mimick the feeling of being pecked on the tongue!
How to Make Pico de Gallo
A few simple ingredients are all you need to make this mild salsa recipe.
Homemade pico de gallo is a flavorful and easy salsa recipe that works by itself as a dip, and as a topping or side in a ton of other recipes.
A classic pico de gallo features these ingredients:
- Tomatoes
- Onion
- Jalapeno Peppers
- Cilantro
- Lime juice
- Salt & Pepper
- Fresh Garlic (is not used in the authentic version but it really adds to the flavor profile)
Tomatoes: Look for firm Roma tomatoes for this recipe. These are firmer than other tomatoes, so they hold up well in a chopped salsa.
Onion: I prefer a white onion because it’s a bolder flavor, but feel free to use yellow onion for a sweeter taste.
Pepper: I use jalapeño peppers, but serranos will work just fine. The more seeds you use the spicier your salsa will be. If you are not a spicy person remove seeds before dicing your pepper.
Lime Juice: I prefer fresh lime juice but it’s not necessary.
Cilantro: Chop it extra fine or omit it completely if you are not a fan. It is one main flavor component in my opinion, but don’t torture yourself if you can’t stand the stuff.
Garlic: Like I said it’s not an ingredient in the authentic recipe, however, fresh garlic is my absolute favorite flavor, so I add it. Experiment with both and let me know what you think in the comments below.
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Pico de Gallo Recipe
Equipment
- Chef knife
- mixing bowl
- Garlic press
- Citrus press
Ingredients
Ingredients
- 3-4 firm roma tomatoes
- ½ diced white onion
- 2-3 cloves of minced garlic
- 1 diced jalapeno pepper keep seeds for spicy, remove for mild
- 2 tbsp fresh lime juice
- ½ cup chopped cilantro
- salt & pepper to taste
Instructions
Instructions
- Chop all ingredients, add to mixing bowl, and mix thoroughly, let pico stand for a few minutes to let the flavors infuse before serving.
I hope you enjoyed this quick and easy how to make pico de gallo post, please let me know if you’ve tried this recipe in the comments below.
Make sure to check out my fresh guacamole recipe as well.
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