This Pico de Gallo recipe is made with fresh tomatoes, onions, jalapeños, cilantro, and lime juice. It’s a classic Mexican salsa that’s ready in under 10 minutes and is great served with tortilla chips or in tacos and burrito bowls.
Pico de gallo is an authentic Mexican salsa made with a handful of fresh vegetables that can be eaten as an appetizer or with other Mexican dishes that need some acidity and brightness.
It pairs nicely with carnitas and grilled meats, and in tacos, fajitas, and burrito bowls.
My favorite way of enjoying fresh pico de gallo is with crunchy tortilla chips and a cold drink. There’s just nothing better!
What does Pico de Gallo mean?
In Spanish, pico de gallo literally means “rooster’s beak.” Why this salsa is called that, I’ll never know. But what I do know is that it’s absolutely delicious and I could easily eat it with breakfast, lunch, and dinner!
What is in pico de gallo?
Pico de gallo is made with 6 ingredients:
- lime juice
For the best flavor, use ripe red tomatoes when possible.
White onions are traditionally used to make this dish, but you could use yellow or red onions if you’d like.
The spice level of pico de gallo is totally up to you. I used a jalapeño to keep it on the milder side, but you could use a serrano pepper to make it even spicier.
How to make pico de gallo
Pico de gallo is a “salsa cruda”, or fresh salsa, which means no cooking is required! It’s super simple to make and just requires some dicing and mixing.
The secret to making the best pico de gallo is letting it rest for a bit before digging in. I recommend letting it rest in the refrigerator for 2-4 hours to let all the flavors meld together. Of course that’s not required and it can be served immediately, but I personally think the flavor is even better once it has been resting for a little while!
Best ways to serve pico de gallo
There’s no denying that pico de gallo is the perfect appetizer to serve on game day, at parties, and on holidays like Cinco de Mayo. But if you’re just making this in your everyday life and want to know how else you could eat this other than with tortilla chips, here are a few ideas:
Frequently asked questions
Can pico de gallo be made ahead of time?
Yes, up to 1 or 2 days in advance. Any longer than that and I find that all the colors from the salsa start to bleed together in a not so great way. The integrity of the fresh vegetables start to break down and it’s simply not as good as when it was first made.
How long does pico de gallo last in the fridge?
About 1 week. Any longer than that and everything gets a little mushy, watery and kinda gross.
Can pico de gallo be frozen?
I don’t recommend it. The texture of the tomatoes will likely turn mushy once frozen and thawed, so it’s best to eat this salsa fresh.