Pico De Gallo

Fresh, zesty, and bursting with color, Pico De Gallo is the ultimate go-to salsa for topping, scooping, or simply devouring by the spoonful. This classic Mexican favorite blends juicy tomatoes, spicy jalapeños, and aromatic cilantro into a refreshing salsa that’s as versatile as it is addictive. Whether you’re hosting taco night or meal-prepping healthy snacks, this bold mix delivers flavor in every bite.

What makes this Pico De Gallo extra special? It’s not just the ingredients—it’s the attitude. With grilled corn, fresh lime juice (pulp included!), and even a hint of fruit if you like, this version takes a fun and flavorful twist on the traditional. It’s a bit like our Mango Salsa, but with an added punch and even more flair. Let’s get chopping!

What is Pico De Gallo?

Pico De Gallo, often called “salsa fresca” or “salsa cruda,” is a chunky, fresh salsa made from raw, chopped ingredients. The name translates to “rooster’s beak,” though no one quite knows why. Some say it’s because people used to pinch it between their fingers like a beak. Who knows? All we know is this dish proves that the way to a man’s heart is through his stomach—especially when it’s full of spicy, citrusy goodness.

This isn’t your ordinary dip—it’s the life of the party, the crown jewel of your nacho platter, and the reason you might just eat chips for dinner.

Why You’ll Love This Recipe

There’s a lot to adore about this jazzed-up Pico De Gallo:

• Flavor explosion: Tangy lime juice, spicy jalapeños, and earthy cumin come together for a salsa that sings.
• Budget-friendly: With just fresh veggies and pantry spices, it’s as cheap as it is cheerful.
• Customizable and fun: Want to toss in grilled corn, mango, or pineapple? Go for it! It’s your flavor party.

If you liked our Grilled Pineapple Salsa, this one will be your new go-to for tacos, salads, or just spooning straight from the bowl.

How to Make Pico De Gallo

Quick Overview

Quick, easy, and zero cooking (unless you grill the corn), this Pico De Gallo comes together in under 20 minutes. It’s the perfect make-ahead dip or topping, and the flavor just gets better as it chills.

Ingredients:

• 6 ripe tomatoes, chopped
• 3 jalapeños, finely chopped (adjust to taste)
• 1 medium white onion, diced
• 1/2 medium red onion, diced
• 1 cup fresh cilantro, chopped (reduce if you’re not a fan)
• 5 cloves garlic, minced
• Juice of 3 limes (include some pulp if desired)
• 1 tbsp cumin
• 1 tsp sea salt (adjust to taste)
• 1 tsp chili powder

Optional Add-Ins:

• 1 cup (2-3 ears) grilled or pan-fried corn
• 3 tbsp pineapple juice (if pan-frying the corn)
• 2 tbsp extra virgin olive oil (for cooking)
• Diced fruit: pineapple, mango, or peach
• Lemon juice or black pepper for added zing

Step-by-Step:

1. Prepare the corn if using. Grill or pan-fry until slightly charred. If pan-frying, add pineapple juice and EVOO, plus garlic, salt, half the cilantro, cumin, and chili powder.
2. In a large mixing bowl, combine chopped tomatoes, both onions, garlic, jalapeños, and cilantro.
3. Add lime juice (with pulp if you like), cumin, salt, and chili powder. Stir well.
4. Gently fold in the grilled corn and any optional diced fruit.
5. Taste and adjust seasoning. Add more salt, lime, or spice as desired.
6. Chill for at least 15 minutes before serving to let the flavors meld.

What to Serve Pico De Gallo With:

This vibrant salsa is a natural pairing for tortilla chips, but it also shines on tacos, grilled meats, quesadillas, burrito bowls, and salads. Try it as a topping for scrambled eggs, grilled shrimp, or avocado toast for a flavorful twist.

Top Tips for Perfecting Pico De Gallo

• Use ripe, juicy tomatoes for the best texture and sweetness.
• Chop finely for the best consistency, especially when using as a topping.
• Let it rest: A short chill in the fridge helps the flavors blend beautifully.
• Adjust the heat: Remove seeds from jalapeños for less heat or swap in milder peppers.
• Add fruit: Pineapple, mango, or peach adds a sweet contrast that balances the spice.

Storing and Reheating Tips

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving, as juices may settle. Not suitable for freezing due to its fresh texture. Best enjoyed within the first day for peak freshness.

FAQs

Can I make Pico De Gallo ahead of time? Absolutely! It actually tastes better after a few hours in the fridge.

Can I use canned tomatoes? Fresh is best, but in a pinch, use drained diced tomatoes with no added salt.

How spicy is this recipe? Medium to hot. Adjust the jalapeños to your spice preference.

Conclusion

Pico De Gallo is the kind of fresh, flavorful recipe that instantly brightens up any dish. With its bold ingredients and easy prep, it’s no wonder it’s a staple in so many kitchens. Whether you’re topping tacos or just enjoying it with chips, this zesty salsa brings the heat and the fun. Give it a go and taste the sunshine in every bite!