Pico de gallo

Pico de gallo

Pico de gallo is a funny name for a fresh tomato salsa commonly used in Mexican cuisine. If you’re interested in where the name comes from (it means “rooster’s beak”), I suggest you Google it ;-). We’re here to talk about how to make it!

Super simple. No cooking require. Just a bit of chopping.

The most important thing is to use ripe tomatoes that are juicy and loaded with flavor, otherwise the result will be as bland as your tomatoes. Ripe Roma tomatoes are a good choice. I find that vine-ripe tomatoes are usually a very good for this use, as are Campari tomatoes. Sometimes I use cherry tomatoes if that’s the only tasty tomatoes I can find.

I personally like to use a serrano pepper because we like things hot at my house. But if your palate likes it milder, I suggest you start with a jalapeño.

Do yourself a favor and use a real lime, not that gross bottled juice… One of my favorite kitchen tools is my citrus juicer, if you don’t have one yet I highly recommend it!

Other than that, it’s just chop, chop, stir and wait before you eat! It you can wait, that is…

Enjoy as a dip with baked corn or pita chips. Soon it over tacos, burritos, quesadillas. Mix into your scrambled eggs. Use as a topping for grilled fish or chicken. Mix into black beans or rice or both. Add to cooked grains. Top a baked sweet potato. The possibilities are endless!

Enjoy!

For menu ideas, see: https://cuisinewithme.com/menu-3/

Other recipes you might like:

Mango salsa

Mint chimichurri sauce

Cilantro jalapeno hummus

Pico de gallo
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5 from 1 vote

Pico de gallo

Pico de gallo is a tomato salsa commonly used in Mexican cuisine. Fresh and healthy, loaded with nutrients and just the right amount of heat.
Prep Time20 mins
Total Time20 mins
Course: Sauce / Dip / Dressing, Side Dish
Cuisine: Latin American
Diet: Diabetic, Low Calorie, Low Fat, Vegan, Vegetarian
Keyword: jalapeno, lime, onion, tomato
Servings: 8
Author: Veronique Eichler

Ingredients

  • 1 lb ripe tomatoes Roma, vine-ripe or cherry
  • 1 ea white onion chopped fine
  • 1 ea jalapeño pepper or serrano for more heat
  • 1/4 cup lime juice freshly squeezed
  • 1/2 tsp salt
  • 1/2 cup cilantro chopped

Instructions

  • Chop onion finely and place in a medium bowl.
  • Seed and chop jalapeño pepper and add to the bowl.
  • Add salt and squeeze lime over the bowl. Stir and let it sit while you chop the tomatoes.
  • Cut tomatoes in half, remove the seeds and chop fine.
  • Chop cilantro.
  • Add tomatoes and cilantro to the bowl and stir to combine.
  • Taste and add more salt if needed.
  • For best flavor, let marinate 30 minutes and up to a few hours prior to eating.

Nutrition

Nutrition Facts
Pico de gallo
Amount per Serving
Calories
12
% Daily Value*
Total Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
149
mg
6
%
Total Carbohydrate
 
3
g
1
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
2
g
2
%
Includes Added Sugar
 
0
g
Protein
 
1
g
2
%
Vitamin A
 
545
IU
11
%
Vitamin C
 
10
mg
12
%
Calcium
 
8
mg
1
%
Iron
 
1
mg
6
%
Potassium
 
149
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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