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You are here: Home / Cooking Times / a) 30 mins or less / Pico de Gallo

Pico de Gallo

22nd February 2018 - By Michelle Minnaar
This post may contain affiliate links.

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Pico de gallo is a Mexican salsa always served as a starter or as a side dish during parties. It is a coarser salsa than the traditional guacamole, which is a creamy Mexican avocado dip.

Gallo Pico

In either case, pico de gallo is best served fresh with a pack of tortilla chips with your feet up on the couch. Perhaps even with an icy, light beer as a reward for a hard day’s work.

The hardest thing about this recipe is the chopping and dicing process. Precision and consistency adds great value to the overall appearance of the pico de gallo.

As a result, this vibrant salsa is definitely a recipe you’ll want to keep for the spring and summer when fresh produce is at its best. You can easily adjust the heat of this tomato salsa and combine the ingredients to your liking.

pico de gallo

Pico de gallo, also commonly referred to as salsa fresca – meaning “fresh salsa”, is an authentic Mexican dish which is basically a tomato salsa using traditional ingredients found in Mexico. It translates in Spanish to “roosters beak”.

There has been speculation as to how this tomato salsa dish received its name. According to some historians theorise that pico de gallo got its name because people started eating it by pinching pieces of it into tortillas.

Generally speaking, scooping up the tomato salsa into the tortilla. Others argue, that the pico de gallo salsa resembles a bird-feed like texture.

types of tomatoes

To keep things as authentic as possible, why not use the same type of tomatoes that people use in Mexico? These include the Roma tomato, which is a type of tomato that is more firm than others. Perfect for pilla de gallo, as it won’t be so soggy.

Roma tomatoes account for more than 50% of Mexico’s production of tomatoes, so they are very fitting in respect to the authenticity of this recipe. Plus, you can get them everywhere!

You can also use the large, round, vine-ripened tomatoes. They are at their best straight off the vine. Give pico de gallo a go in the summer months, so that you can include your fresh tomatoes straight from your garden!

Iingredients Pico de Gallo

jalapenos

As you can see, I’ve used jalapeno peppers. Beware, these can be quite hot. Fresh is best, but you can use pickled ones as substitute. The pickled ones in a glass jar tend to be much milder and won’t burn your tongue to smithereens.

Although you might fall in love with jalapenos, the traditional pico de gallo recipe calls for using serrano peppers.

The Serrano pepper is a type of  hot chili pepper originally found in the mountainous region of Puebla and Hidalgo in Mexico. Have you ever heard of the Scoville heat scale?

This unit system measures amount of heat a chilli pepper possesses. So, it is a perfect way to give you an indication what the difference is between a serrano and jalapeno pepper.

The serrano pepper has roughly 10,000 to 23,000 Scoville heat units. Comparatively, a jalapeno pepper has around 2,500 to 8,000 Scoville heat units. As you can see, the serrano pepper is much hotter.

Coriander Lime Tomato Onion Jalapeno

cilantro or coriander

Why isn’t there just a single word for coriander? It’s confusing, isn’t it? Especially, when in Mexico and the U.S. people refer to it as “cilantro”. Cilantro is when the plant has its first vegetative stage.

Once the plant flowers and develops seeds, which are also excellent for cooking, it is then referred to as “coriander”. Some people also call it Chinese or Mexican parsley.

The beauty of this pico de gallo is that you can add as much coriander as you want. Personally, I love this aromatic herb and can’t get enough of it. If you are not so keen on using it, then you can easily substitute with parsley. Parsley has a more bitter taste, but you will still end up with a satisfying result.

Fresca Salsa

other variations

I just love the versatility of this tomato salsa. One ingredient that I would love to add to this pico de gallo is sweetcorn. I recommend adding fresh sweet corn off the cob.

You can buy a couple of fresh sweetcorn cobs and save the rest for making other delicious recipes such as the grilled sweetcorn with feta and chilli. Or, you can try something simpler such as the bacon-wrapped sweetcorn.

Other welcome additions are fresh avocado, chickpeas or mung beans. I’ve used mung beans with tomatoes before in my mung bean salad, along with avocadoes. If you add jalapenos, you can turn the mung bean salad into one of your Mexican side dishes.

add exotic fruit

Another idea is to add ripe, exotic fruit once it is available in the summer. Firstly, you can use mango and add it with the other ingredients in the pico de gallo tomato salsa.

Or, you can also take out the tomatoes and create a savoury mango salsa. Pineapple and serrano peppers, or fresh chilli, work extremely well together.

Lastly, you can also add fresh pomegranate seeds and create a vibrant pomegranate salsa. This salsa will also be one of the first to disappear, just like this pico de gallo.

Mexican Salad Chopped

take a middle eastern spin

Speaking of parsley, why not take a Middle Eastern spin on this pico de gallo recipe? Keep the chopped tomatoes, chopped parsley (instead of coriander), onions, mint and bulgur. Drizzle with olive oil and lemon juice.

Once you mix all the ingredients, you will end up with a version very reminiscent of the tabbouleh salad. So, instead of a Mexican night, you can have a Middle Eastern night and pair it with other salads like the fattoush salad. Or, serve it with this Greek dip, htipiti, tzatziki or melitzanosalata.

So, which version of the pico de gallo will you make?

What is your favourite Mexican starter?

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Gallo

Pico de Gallo


★★★★★

5 from 6 reviews

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
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Ingredients

  • 5 tomatoes, washed and finely chopped
  • ½ red onion, peeled and finely chopped
  • 1 jalapeno, finely diced
  • 250ml (1 cup) fresh coriander leaves, washed and chopped
  • 3 garlic cloves, peeled and crushed
  • ½ lime, juiced
  • Salt and pepper, to taste

Instructions

  1. Place all the ingredients in a large bowl and stir well.
  2. Season to taste and serve immediately.

Notes

  • Serve as a side dish as part of a Mexican feast, or with tortilla chips as a starter or snack.  
  • Category: Starter
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 31
  • Sugar: 3.7 g
  • Sodium: 7 mg
  • Carbohydrates: 6.9 g
  • Fiber: 2.1 g
  • Protein: 1.4 g

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Reader Interactions

Comments

  1. Leila Benhamida says

    22nd February 2018 at 10:21 am

    I love chickpeas with green beans and potatoes marinated in tomato sauce served with rice.

    ★★★★★

    Reply
    • michelle says

      22nd February 2018 at 12:20 pm

      Nice, I used to love adding smoked paprika to this type of casserole 🙂

      Reply
  2. Tracey Peach says

    22nd February 2018 at 12:32 pm

    Vegan chocolate brownies! As long as I have a little chocolate now & then I’m Grand 🙂

    ★★★★★

    Reply
    • michelle says

      23rd February 2018 at 9:39 am

      HAAAA, nice! I feel the exact same way

      Reply
  3. melanie stirling says

    22nd February 2018 at 4:59 pm

    Mexican beans and rice,very tasty.

    Reply
    • michelle says

      23rd February 2018 at 9:39 am

      yum

      Reply
  4. sam macaree says

    22nd February 2018 at 8:04 pm

    beans and rice

    Reply
    • michelle says

      23rd February 2018 at 9:40 am

      nice

      Reply
  5. Liam Bishop says

    23rd February 2018 at 10:08 am

    I don’t know if you can really call hummus a recipe but I’m obsessed. I have it in sandwiches.

    Reply
    • michelle says

      25th February 2018 at 9:05 pm

      if you love hummus, you should also try my roasted carrot hummus. To die for 🙂

      Reply
  6. Solange says

    24th February 2018 at 12:56 am

    Classic tomato salsa.

    Reply
    • michelle says

      25th February 2018 at 9:07 pm

      nice

      Reply
  7. CatJStorey says

    24th February 2018 at 11:43 am

    One of my favourite dips! Lovely recipe to recreate it at home 🙂

    ★★★★★

    Reply
    • michelle says

      25th February 2018 at 9:08 pm

      thanks!!

      Reply
  8. Natalie Crossan says

    24th February 2018 at 11:31 pm

    Mini tacos 🙂 So delicious and super filling x

    Reply
    • michelle says

      25th February 2018 at 9:11 pm

      agreed

      Reply
  9. cheryl hadfield says

    25th February 2018 at 6:07 pm

    classic tomato salsa with tortilla chips

    ★★★★★

    Reply
    • michelle says

      25th February 2018 at 9:13 pm

      nice

      Reply
  10. Tracy Nixon says

    26th February 2018 at 6:30 am

    Queso fundido with chorizo!

    ★★★★★

    Reply
    • michelle says

      5th March 2018 at 11:52 am

      soundsyummy

      Reply
  11. Margaret Clarkson says

    26th February 2018 at 8:09 am

    Guacamole and tortilla chips

    Reply
    • michelle says

      5th March 2018 at 11:52 am

      I d love to have some right now

      Reply
  12. Jayne Kelsall says

    27th February 2018 at 9:40 am

    I love baked tortilla chips topped with chips and served with guacamole 🙂

    Reply
    • michelle says

      7th March 2018 at 7:57 pm

      I loooooooooove it

      Reply
  13. Karen says

    6th March 2018 at 9:24 am

    I love tacos!

    Reply
    • michelle says

      7th March 2018 at 8:47 pm

      me too! am dying for a good one

      Reply
  14. Katherine Lucas says

    11th March 2018 at 10:23 pm

    I love Salsa Verda and Queso dip

    Reply
    • michelle says

      12th March 2018 at 10:08 pm

      nom nom

      Reply
  15. Starla says

    12th March 2018 at 7:53 pm

    Pico de gallo is a definite favorite of mine, so that looks perfect! I am a huge tomatillo salsa lover!

    ★★★★★

    Reply
    • michelle says

      13th March 2018 at 8:34 am

      me too 🙂

      Reply
  16. Cassandra D says

    30th March 2018 at 2:26 pm

    Guacamole would be my starter with chips and salsa, as well.

    Reply
    • michelle says

      6th April 2018 at 8:25 pm

      my favourite!

      Reply
  17. Sharon Martin says

    30th March 2018 at 3:45 pm

    think i would have to say mini tacos

    Reply
    • michelle says

      6th April 2018 at 8:28 pm

      haven’t had these forever!

      Reply

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