Fresh tomatoes, cilantro and onion – pico de gallo is so easy to make at home! This fresh Mexican restaurant favourite is a healthy and flavourful condiment your whole family will love.
I have a bit of an obsession with pico de gallo, and I think I’m not alone because I can never make a batch of this stuff big enough to satisfy the needs of my family. I’m not lying, my daughter will eat this straight out of the jar. As a snack.
Why is it called pico de gallo?
In Spanish, pico de gallo translates to ‘roosters beak’.
There are a few different theories about how this salsa got it’s name. An American food writer, Sharon Tyler Herbst suggested that it was named this becasue people used to eat it by pinching the pieces between their thumb and forefinger making the shape of a roosters beak. Rick Bayless (an American chef who specializes in Mexican cuisine) believes that it is due to the salsas bird feed like consistency.
Whatever the origin is I think it’s a fun name for this salsa!
What is the difference between salsa and pico de gallo?
Technically pico de gallo IS a salsa, but it is a salsa fresca – a fresh salsa. The salsa that most people are referring to when we think of the word is cooked and has a thinner and more watery consistency and resembles more of a sauce.
How to make pico de gallo
First, you want to start with a tomato with more flesh than seeds because we are going to remove the seeds and use only the flesh of the tomato in this salsa. The best tomato for the job is a Roma tomato.
To remove the seeds I slice off the top of the tomato and then use the handle of a spoon or fork to pull out the seeds before I slice the tomato and then dice it.
Once you’ve handled the tomatoes dice up the rest of the ingredients and mix it all together in a bowl.
I haven’t added any spicy peppers to this recipe to keep it family friendly, but if you would like to spice it up you can also add some diced jalapeno or serrano peppers.
How long does it last?
I SUSPECT that pico de gallo would keep well in your fridge for up to 5 days but in our house it’s hard to keep it past two! Just be sure to use an air tight container for the best freshness.
Although other salsas can be frozen, because this one is fresh I wouldn’t suggest freezing it as it would ruin the texture.
What should I eat pico do gallo with?
It’s great with just about anything! I love it as a snack with some crispy tortilla chips and it is an excellent condiment for any Mexican inspired meal.
Try it with our Mexican inspired meals!
Dietary Considerations and Accommodations
This recipe for pico de gallo is suitable for the following diets:
- vegan and vegetarian
- clean eating, Whole30 and low carb
- gluten free, dairy free, and allergy friendly
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Pico de gallo
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- 6 roma tomatoes
- 4 Tablespoons minced red onion
- 4 Tablespoons minced cilantro
- salt to taste
- Slice off the tops of the tomatoes and remove the seeds.
- Dice the tomato flesh into small chunks.
- mix the remaining ingredients together.