This authentic Pico de Gallo recipe is exceptionally fresh and easy to prepare. Simply chop all ingredients into a small dice and combine them in a bowl with a squeeze of lime. How easy is that?
This recipe is so ridiculously easy, no one should have a problem perfecting it. Well, except for that one time when I sliced off the end of my thumb chopping the jalapenos… ouch. I guess that is why God gives us two thumbs. It is always nice to have a spare. Either way, playing with knives are fun, I’m sure you’ll do fine.
A lot of people think they are making salsa when they are actually making pico de gallo, but they are two distinctly different dishes. Salsas are almost always cooked, and certainly more soup-like in texture than pico de gallo. An authentic pico de gallo, on the other hand, is typically consisting solely of diced fresh produced with some salt and a squeeze of lime. Think of pico de gallo as an uncooked salsa.
What Does Pico de Gallo Mean?
Random fun fact: Pico de Gallo literally means “beak of rooster”. I have no clue how that actually relates to the dish though. Just put that little tidbit in your back pocket to impress your friends later. Then bet them $20 when they don’t believe you.
How to Make Pico de Gallo
To make pico de gallo simply chop up fresh produce such as tomatoes, onion, peppers, garlic, and cilantro and toss it with lime juice and salt. Seriously, it is that easy. It is essentially just like salsa, except with no cooking required!
There is some bad advice on the internet in regards to what tomato is best for pico de gallo. I’ve seen websites saying any tomato is good, or even recommending cherry tomatoes. This is horrible advice because you don’t want an overly watery tomato. It will add way too much liquid to the dish and not enough meaty flesh. Hands down, the best tomato for making pico de gallo is a Roma tomato. Don’t let anyone tell you differently. Roma tomatoes are exceptionally meaty and have minimal liquid. Perfect!
So, where can you use pico de gallo? Pico de gallo is perfect for topping your favorite Mexican food. As a topping, it is typically preferable versus salsa. Here are some great recipes to make in conjunction with pico de gallo:
Authentic Pico de Gallo
- 3 cups diced Roma tomatoes (about 6 Romas)
- 1/2 red onion, diced
- 1 whole green onion, diced
- 1 jalapeno, diced
- 1/4 cup cilantro, chopped
- 1 clove garlic, minced
- 2 tbsp lime juice (2 small limes)
- 3/4 tsp kosher salt
- Add all ingredients in a bowl and toss to combine.
- Taste for salt and adjust as needed.
- The flavor is best after the mixture sits for a few hours.
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