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    Home - Recipes

    Easy Pico de Gallo

    Apr 1, 2019 · Modified: Aug 11, 2022 by Courtney · This post may contain affiliate links · 6 Comments

    195 shares
    Jump to Recipe

    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.

    A person dipping a tortilla chip into a bowl fresh homemade pico de gallo.

    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.

    A photo collage showing where to seed the Roma tomatoes, and the final diced tomatoes.

    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!

    • portobello fajitas
    • scrambled tofu breakfast tacos
    • burrito bowls
    • fish tacos
    A bowl of fresh pico de gallo with a spoon in it

    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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    More recipes you’ll love!

    If you like this pico de gallo, you might want to check out some of our other awesome condiment and sauce recipes:

    • Avocado salsa verde
    • Basic tomato sauce
    • Chimichurri

     If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff. Loved this? Don’t forget to rate it below!

    Print Recipe
    5 from 4 votes

    Pico de gallo

    fresh restaurant style Mexican salsa
    Prep Time10 mins
    Total Time10 mins
    Course: Side Dish
    Cuisine: Mexican
    Diet: Vegan, Vegetarian
    Servings: 8
    Calories: 10kcal
    Author: Courtney
    Prevent your screen from going dark

    Ingredients:

    • 6 roma tomatoes
    • 4 Tablespoons minced red onion
    • 4 Tablespoons minced cilantro
    • salt to taste

    Instructions

    • Slice off the tops of the tomatoes and remove the seeds.
    • Dice the tomato flesh into small chunks.
    • mix the remaining ingredients together.

    Notes

    ** feel free to add some diced jalapeno or serrano peppers if you prefer this salsa a bit spicy.

    Nutrition

    Calories: 10kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 119mgFiber: 1gSugar: 1gVitamin A: 401IUVitamin C: 7mgCalcium: 6mgIron: 1mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
    « Portobello Fajitas
    Moo Shu Vegetables »

    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
    More about Love & Good Stuff

    Reader Interactions

    Comments

    1. Tawnie Kroll says

      April 02, 2019 at 2:45 pm

      This was so simple and delish I . cannot wait to make this again!

      Reply
      • Courtney says

        April 02, 2019 at 3:08 pm

        I'm happy you enjoyed it!

        Reply
    2. Sharon Chen says

      April 02, 2019 at 2:55 pm

      You’re speaking my language with this beautiful pico de gallo! It is one of my favorite dips 🙂

      Reply
      • Courtney says

        April 02, 2019 at 3:08 pm

        It's one of my favourites too!

        Reply
    3. Sara Welch says

      April 02, 2019 at 4:10 pm

      I love how quick and easy this recipe is! My husband loves pico with a kick so I'd probably add some jalapenos to spice it up; it sounds crisp and delicious!

      Reply
    4. Beth Neels says

      April 02, 2019 at 4:16 pm

      That is such a fact regarding the translation of pico de gallo! Who knew? I love the theories of the evolution of dishes! This pico de gallo looks fresh and perfect for all of the BBQ's I will have this summer!

      Reply

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