Pico de Gallo (Salsa Fresca)

This is the best Pico de Gallo (Salsa Fresca) you will ever have! Made with fresh tomatoes, onion, chiles, cilantro and lots of lime juice plus a secret ingredient.

In case you're wondering, the translation of Pico De Gallo is "Rooster's beak". Pico means 'beak' and 'gallo' is for 'rooster'. But in Mexico we call this recipe "Salsa Fresca" or "Salsa Cruda" (raw salsa).

💫 Did you know? In Mexico, the authentic Pico De Gallo is what you call "Mexican Fruit Cup" in the U.S. Made with fresh fruit like watermelon, mango, jicama, cucumber, etc. topped with lime juice and a chili mix. So be careful what you ask for when you visit Mexico! 😊

Ingredients

The key to making a great pico recipe is to always use fresh and ripe ingredients:

• Roma or plum tomatoes - This is what I normally use but any other ripe tomato will work as well.
• The onion - it can be white or yellow (whatever you have handy)
• Pepper - You can make it as spicy as you would like by adjusting the type of chile that goes into it. You can use more jalapeños or use spicier ones like serrano peppers or chiles güeros ( the yellow peppers sold next to jalapeños).
• The Lime - it has to be fresh lime juice mis amigos! If you don't have fresh limes in whatever part of the world you are at, then bottle juice will do.
• Fresh cilantro - There are no substitutes for this ingredient and it's key! Do not skip it and use as much as you want! Make sure it's the freshest (no limp stems) so that you don't get that "soapy" taste.
• Kosher salt & black pepper to taste. Don't be afraid to load it up but do start tasting it little by little.

What's the secret ingredient?

The secret ingredient I've been using for so many years (and people don't even know it's there) it's store bought tomato sauce. Add about two of tablespoons for extra texture and flavor. I truly recommend it!

It does make the salsa a little more juicy so if like a dry salsa, then skip it by all means

How to make Pico De Gallo

• Cut the tomatoes, onions, jalapeños (or serrano peppers) in small chunks. Add to a large bowl
• Mince the cilantro and add to the bowl.

• Add two tablespoons of tomato sauce (optional) and lime juice. Season with salt & pepper according to taste.
• Stir to combine and serve immediately. Or store in an airtight container and refrigerate until ready to serve.
• Eat within 3 days for the best taste & freshness.

What can I eat with Pico De Gallo?

This salsa is one of the easiest salsas to make and most versatile....It goes with everything!

• Tacos
• Tostadas
• Nachos
• Eggs
• Burritos
• With chips
• Use it to make guacamole
• Add some cooked shrimp for instant shrimp cocktail or ceviche!
• etc, etc, etc.

FAQ

This recipe also goes perfect with Breakfast Quesadillas. So delicious!

Buen provecho!

If you make this recipe I would love to hear from you! Leave me a comment and a rating below ⭐️⭐️⭐️⭐️⭐️ as it helps other users (plus it makes me happy!). This is one awesome way to support this blog so that I can keep creating good content for you! Enjoy!

This recipe was originally published in July 2011. It was updated in June 2021 to revise the content and photographs. The original recipe remains the same. Enjoy! SaveSave

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