This is my take on Pico de gallo, an authentic Mexican chunky salsa recipe that’s super simple to make at home with a handful of fresh ingredients (and homemade tastes a million times better than any store-bought versions).
Pico de gallo is an essential part of any Mexican meal. It makes a great lunchbox filler with falafel, you can serve it with tortilla chips, on top of nachos, fajitas, and other Mexican dishes like Easy chilli chicken.
What is pico de gallo?
Pico de gallo is a chunkier salsa made from tomatoes, onion, coriander, jalapeño chilli, lime juice, and salt. That’s it! And fun fact — its name translates to “the beak of the rooster” in Spanish. There are a lot of opinions on the meaning behind the name, but no one really knows for sure. One name everyone does agree on though is salsa fresca (fresh sauce).
The difference between Pico de gallo and salsa is the consistency; salsa usually has a more liquid consistency whereas Pico de gallo is chunkier. Salsas can include cooked ingredients while Pico de gallo is always made from fresh, raw ingredients.
Pico de gallo ingredients
- Tomatoes: Vine-ripened for their superior flavour.
- Onion: You can use any onion type for this salsa. Use brown for a classic version of pico de gallo and red for a more subtle, sweeter flavour.
- Coriander (cilantro): The more the merrier! But one bunch is all you really need. Parsley also works well if you don’t like coriander.
- Jalapeño chilli: For a spicy kick.
- Garlic, lime juice & salt: The essentials to tie all the flavours together!
How to make pico de gallo
Once you’ve chopped all the ingredients, simply place them in a bowl and combine. If you have time, wait 15 minutes before serving to let the flavours marinate.
What to serve with Pico de gallo
Other salsa recipes to try
I hope you enjoy this Pico de gallo. If you make it, let me know how it turned out and what you served it with. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Pico de gallo
- 3 large vine-ripened tomatoes diced
- 1 garlic clove crushed
- 1 small onion diced
- 1 jalapeño chilli finely chopped
- juice of ½ lime
- pinch of sea salt
- 1 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh coriander or parsley, if preferred
- Place the tomatoes, garlic, onion, jalapeño, lime juice, salt, olive oil and coriander in a medium bowl and mix to combine.