Pico de Gallo

Homemade Pico de Gallo or fresh tomato salsa is such a delicious treat! It’s a great fresh tasting dip with plantain or tortilla chips. Try serving it over nachos, on grilled fish or meats, or as a condiment with tacos and enchiladas.

WHAT IS PICO DE GALLO?

• Pico de Gallo or salsa fresca, is a traditional Latin American dish that originates from Mexico. A fresh tomato-based salsa that is eaten alone as a dip or a topping for any dish, like a condiment. Translated from Spanish “pico de gallo” literally means “rooster’s beak”.

WHERE DID THE NAME PICO DE GALLO COME FROM?

There are different theories of the origin of the name “pico de gallo” meaning “rooster’s beak”. You can decide which one you believe. Here are a few:

• A popular theory in Mexico is that the vegetable pieces have to be as little as “cut by a rooster’s beak” and spicy as “a peck on the tongue!”.
• Another tale is that the name comes from the shape of the serrano or japalpeño peppers, similar to a rooster’s beak.
• American food writer Sharon Tyler Herbst believes that the name comes from a hand gesture, using the thumb and forefinger to resemble a rooster beak when eating the salsa without any silverware.

INGREDIENTS TO MAKE PICO DE GALLO

• Plum tomatoes
• White or red onion
• Fresh cilantro leaves
• Jalapeño or serrano
• Fresh lime juice
• Kosher salt

HOW TO MAKE PICO DE GALLO

• Place all ingredients together in a large bowl and gently stir together.
• Taste for seasoning, adding more lime and/or salt if needed.
• Serve immediately.

TO MAKE AHEAD UP TO ONE DAY BEFORE:

• Mix everything together, except the salt.
• Cover and refrigerate.
• When ready to serve, drain any liquid and add salt before serving.
• Pico de Gallo is always better served and eaten the day it is made, so I recommend making small batches. 

INTERESTING ADDITIONS TO PICO DE GALLO:

• Some great variations could be made by adding other ingredients like Jicama or radishes for a little crunch.
• Swapping the tomatoes out for some fruit like mango, watermelon, pineapple, or peaches.
• Add a can of drained and rinsed black beans and 1 cup corn kernels for a quick Black Bean Corn Salad.

SERVING SUGGESTIONS

• Since I live in southern florida, I love pico de gallo with plantain chips or some fresh tortilla chips. Top or stir into a guacamole, bean dip, or seven-layer dip. Try topping it on tacos, enchiladas, burritos, or eating it on top of my recipe for Instant Pot Burrito Bowls. Perfect for any BBQ not only as a dip, it’s delicious served as a condiment over grilled steaks, pork chops, chicken, or fish. I’ve even had it over scrambled eggs and in omelets with leftovers. Enjoy!