Pico de gallo is that chunky, liquid-less salsa you’ll find in most Mexican taco stands and restaurants, especially in Baja, Mexico. Baja is where I solidified my love for pico de gallo and discovered how satisfying it is with salty chips and an ice cold Mexican beer.
I normally make roasted tomato salsa; that smoky flavor is hard to beat. But a fresh, straight-forward pico de gallo will enhance – not compete – with other flavors which is why I like to use it to top most of my Mexican dishes. It’s also quick, uses common ingredients and there’s no need to dirty up my food processor like I do with my other salsa recipes.
Pico de gallo vs salsa
Pico de gallo is basically a salsa that uses fresh, raw, chopped ingredients. Traditional salsa often uses ingredients that have been cooked and it’s typically blended into more of a sauce. They’re both delicious but they have different textures. There are countless versions of salsa but pico de gallo uses the same basic ingredients almost everywhere.
- white onion
- fresh lime juice
- coarse salt & freshly ground black pepper
How to make pico de gallo
Simply chop some fresh tomatoes, white onion, and cilantro. Mince fresh garlic and jalapeño, add some freshly-squeezed lime juice and gently stir it all together. Season with salt and pepper, then refrigerate it for a few hours so all of the flavors come together.
Uses for pico de gallo
Scooping it up with some salty tortilla chips is a fantastic way to enjoy it! Here are some more ways to use it, too:
- As a topping for tacos, nachos, or any other Mexican dish
- Stir some into cottage cheese for a savory snack (trust me on this one)
- Add it to a baked potato along with a Mexican-blend shredded cheese
- Put some on top of mac and cheese with some avocado (Panera use to have this on their menu – it’s delicious)
- Mix it into mashed avocado for a quick guacamole
- Stir it into rice for an easy side dish
- Add it to grilled or roasted vegetables
- Use it as a topping for your eggs in the morning
- 3 medium tomatoes (or 5 plum tomatoes), diced
- 1/4 cup white onion, diced
- 1/2 jalapeño, seeded and minced
- 1/4 cup cilantro, chopped
- 1–2 garlic cloves, minced
- juice of 1/2 lime
- 1/2 tsp coarse salt
- 1/8 tsp freshly ground black pepper
Mix all the ingredients together. Cover and refrigerate for a few hours to allow flavors to meld (optional but recommended).
Serve with salty tortilla chips or use as a topping for tacos, burritos, or your favorite Mexican dish.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 334mgCarbohydrates: 17gFiber: 2gSugar: 11gProtein: 2g
This data was provided and calculated by Nutritionix.