Why is it called “Pico de Gallo”?
Traditional Pico de Gallo Ingredients
Ripe Tomatoes. Use vine ripened tomatoes (roma tomatoes, plum tomatoes, or grape tomatoes are great here). Chilies. Use jalapeño peppers or mild-medium level heat, or use serranos or habaneros, for extra spicy. White Onion. Fresh Cilantro. Lime Juice. Salt. To taste. Optional Additions. Fresh garlic, cumin, black pepper, jicama, pineapple, olive oil.
That’s it, my friends! I hope you enjoy this classic pico de gallo recipe! Go throw a party just so you can make some of these. It will help you win friends and influence people. We love this recipe. It’s the uber salsa, the ultimate party salsa, the perfect mouthwatering bite you can take, especially on a chip. I’m always disappointed when they’re not serving pico de gallo at my local Mexican restaurant. Bring out the pico, please! Luckily for us, we have this super easy pico de gallo recipe, so we can make it at home ourselves. Before we get into the recipe, let’s get some of the questions out of the way first. It is also a fresh salsa, or salsa fresca (also salsa cruda), meaning the ingredients are uncooked, a bit like classic homemade salsa. Even though it is classified as a salsa, there are some differences between it and your typical salsa. There are other historical speculations to the name, including the shape of the peppers used to make it resembling a rooster’s beak, or the rooster-like way of eating it by pecking at the salsa with your fingers. Let’s talk about how to make pico de gallo. Much like guacamole, there are different ways to make it, but this one is fairly simple and just plain tasty. Next, stem the jalapeno peppers and finely chop them. Add them to the bowl. Finely chopped ingredients are key to the final texture. Mince the onion, garlic and cilantro. Into the bowl they go. Add lime juice, cumin, and salt and pepper to taste. Mix well. Taste and adjust for lime juice and salt. Cover and let the flavor mingle for a good hour or so, though you can serve it right away if you’re in a hurry. It is best if you cover it and leave it overnight for the ingredients to mingle. It gets even better the next day. Such a great recipe. BOOM! DONE! I love-love-love a quick and easy salsa recipe. Serve it up with tortilla chips. Tortilla chips are essential. You can eat it right away after making it, but it gets better the longer you let it linger for the flavors to mingle. There are many ways to change the recipe. Try my habanero pico de gallo!
Storage Info
Store pico de gallo in the refrigerator in a sealed container and use within 5 days. You can freeze it, but freezing will alter the texture, making the ingredients soft, losing their crunch factor. In Mexico, cooks often like to use serrano peppers and sometimes habanero peppers for spicier versions. I have made a version with ghost peppers for parties in my neighborhood, and even though it’s crazy spicy, people love it! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. This recipe was updated to include new photos, video, and information. It was originally published on 11/30/2014.
