Pico de gallo, also known as salsa fresca or salsa cruda, is a classic Mexican condiment that can liven up any meal. This fresh tomato salsa gets its kick from jalapeños, cilantro, and lime juice and is meant to be eaten right after it’s made. Simple pico de gallo may contain just a few ingredients, but once you get the basic recipe down, there are plenty of tasty add-ins you can throw into the mix.
Whether you’re looking to whip up a batch of authentic pico de gallo, want to spice it up with fruit or swap in different peppers, or just need some serving suggestions, this guide will walk you through everything you need. Read on for pico recipes, essential ingredients, prep tips, storage advice, and more.
Pico de Gallo Ingredients
The beauty of pico de gallo lies in its simplicity. At its core, this raw salsa contains just four ingredients: tomatoes, onions, jalapeños, and cilantro. Lime juice, salt, and pepper are also added to balance and enhance the fresh flavors.
From there, you may choose to customize your pico by adding ingredients like:
– Avocado
– Mango, pineapple, or other fruit
– Cucumber
– Cumin or oregano
– Garlic
– Corn
– Bell pepper
– Spicy peppers like habanero or serrano
– Cilantro or parsley
No matter what you choose to mix in, be sure your pico contains fresh, in-season ingredients for the best texture and flavor. Crunchy, juicy tomato chunks are key when making authentic salsa fresca.
Traditional Pico de Gallo Recipe
Add some sweet tropical flair to your salsa fresca with mango or pineapple. The contrast of sweet and spicy is perfect for seafood, chicken, or just scooping up with tortilla chips.
Ingredients:
2 medium ripe tomatoes, diced
1/2 red onion, finely chopped
1 large jalapeño, seeded and minced
1 mango or pineapple, peeled, cored, and diced
1 avocado, cubed (optional)
1/4 cup cilantro, chopped
1 tablespoon lime juice
Salt and pepper to taste
Instructions:
In a medium bowl, gently mix together all ingredients except avocado.
Add avocado just before serving if using.
Let pico de gallo sit for about 10 minutes for flavors to develop.
Taste and season additionally if desired.
Serve with tortilla chips or as a topping for fish or chicken.
Roasted Tomato Pico de Gallo
Fire-roasting plum tomatoes and other veggies gives this pico recipe a deeper, smokier flavor. Roasting concentrates the tomatoes’ sweetness too.
Ingredients:
1 pound plum tomatoes, halved lengthwise
1 medium white or yellow onion, thickly sliced
2 jalapeños
2 garlic cloves, peeled
1 tablespoon olive oil
1 handful cilantro, chopped
Juice from 2 limes
Salt to taste
Instructions:
Preheat oven to 425°F. On a baking sheet, toss tomatoes, onion, jalapeños, and garlic with oil. Roast 25-30 minutes until slightly charred.
Allow vegetables to cool slightly. Chop tomatoes, onion, and jalapeños. Mince garlic.
In a bowl, combine roasted veggies, cilantro, lime juice and salt to taste.
Let flavors meld for 10 minutes before serving.
Store leftovers in the fridge up to 4 days.
Roasted Tomato Pico de Gallo
Fire-roasting plum tomatoes and other veggies gives this pico recipe a deeper, smokier flavor. Roasting concentrates the tomatoes’ sweetness too.
Ingredients:
– 1 pound plum tomatoes, halved lengthwise
– 1 medium white or yellow onion, thickly sliced
– 2 jalapeños
– 2 garlic cloves, peeled
– 1 tablespoon olive oil
– 1 handful cilantro, chopped
– Juice from 2 limes
– Salt to taste
Instructions:
1. Preheat oven to 400°F. In a baking dish, toss plum tomatoes, onion slices, whole jalapeños, and garlic with the olive oil. Roast for 25-30 minutes.
2. Let veggies cool. Dice tomatoes and chop roasted jalapeños and onion. Mince the garlic.
3. In a serving bowl, combine roasted veggies with cilantro and lime juice. Season with salt.
4. Let flavors marry for about 10 minutes before serving warm or chilled.
Pico de Gallo Serving Tips and Uses
Pico de gallo is top-notch when served alongside tacos, burritos, fajitas, or other Mexican food. But don’t stop there! Try these ideas for how to eat salsa fresca:
– Scoop up with tortilla chips or pita chips
– Stuff into quesadillas or burritos
– Top meats like grilled chicken, steak fajitas, carnitas, or fish
– Spoon over eggs at breakfast
– Use as a burger topping
– Mix into rice and beans
– Stir into mayo or sour cream for a dip
– Scoop with sliced jicama and cucumber
– Mix with canned beans for a quick salad
– Serve over baked potatoes
Storing and Freezing Pico de Gallo
Since pico de gallo contains fresh, uncooked veggies, it’s best consumed soon after prepping—within a couple hours for peak texture and taste. To keep leftover salsa fresca fresh:
– Store in an airtight container in the fridge for 1-2 days max
– Place plastic wrap directly on the surface before sealing to prevent oxidation
– The flavors dull significantly after 2 days
Many people wonder can you freeze pico de gallo? You can, but the texture won’t hold up as nicely. To extend its shelf life by freezing:
– Freeze in airtight plastic freezer bags or containers for 2-3 months
– Thaw overnight in the fridge before using
– Add to cooked dishes rather than eating raw or with chips
Spice Up Your Meals With Homemade Pico de Gallo
With so many easy ways to customize pico de gallo, you could enjoy a different version every day of the week! Start with the basic ingredients, then tweak herbs, veggies, and heat level to invent your own signature salsa fresca. Bright, fresh pico makes an awesome topper for adding flavor to your favorite Tex-Mex and Latin dishes.