Pico de Gallo

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"Pico de Gallo is just another type of salsa fresca (fresh salsa) which includes fresh uncooked ingredients. It translates as "rooster's beak" and is names *possibly* because of the chopped up texture, resembling bird food. Or so it has been said. In any case it makes a nice condiment to serve with Mexican food."

Original is 14 servings


  • Serving Size: 1 (53.7 g)
  • Calories 22.9
  • Total Fat - 1.1 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 112 mg
  • Total Carbohydrate - 3.4 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.8 g
  • Protein - 0.4 g
  • Calcium - 8 mg
  • Iron - 0.2 mg
  • Vitamin C - 34.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Prep it, stir it together and serve at once. If you let it sit, it gets spicier, so note that if you are judging how much jalapeno to add.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting tomatoes, choose ones that are ripe and firm, as this will give the best flavor and texture.
  • When adding jalapenos, start with a small amount and taste the Pico de Gallo before adding more. This will ensure the desired level of spiciness.

  • For the tomatoes, substitute cherry tomatoes for a sweeter flavor. The benefit of this substitution is that cherry tomatoes are naturally sweeter than regular tomatoes, so it will add a subtle sweetness to the dish.
  • For the jalapenos, substitute bell peppers for a milder flavor. The benefit of this substitution is that bell peppers are milder than jalapenos, so it will not add too much heat to the dish.

Mango Pico de Gallo Replace the tomatoes with two ripe, diced mangoes and add 1/2 teaspoon of ground cumin to the mixture.

Cucumber Pico de Gallo Replace the tomatoes with two diced cucumbers and add 1/2 teaspoon of ground cumin to the mixture.

Mexican Rice: Mexican Rice is a classic side dish to serve with Pico de Gallo. It's easy to prepare, and the flavors of the rice and the salsa complement each other perfectly. The sweetness of the rice helps to balance out the spiciness of the salsa, making a delicious and flavorful combination.

Grilled Corn on the Cob: Grilled Corn on the Cob is an excellent dish to serve with Mexican Rice and Pico de Gallo. The sweetness of the corn contrasts nicely with the spiciness of the salsa, and the smoky flavor of the grilled corn adds an extra layer of flavor to the meal. Plus, it's a quick and easy dish to prepare, making it a great accompaniment to the Mexican Rice.


Q: How long does Pico de Gallo last?

A: Pico de Gallo will last up to 3-4 days in the refrigerator. However, it is best to consume it fresh to ensure the best flavor.

Q: What ingredients are in Pico de Gallo?

A: Pico de Gallo typically consists of diced tomatoes, onions, jalapenos, cilantro, lime juice, and salt.

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Fun facts:

Fun Fact 1: Pico de Gallo is a popular dish in Mexico, but it is also popular in the United States. It is said that actor and singer Selena Quintanilla-Perez was a fan of the dish and would often order it when dining out.

Fun Fact 2: The name "Pico de Gallo" is thought to be derived from the Spanish phrase "picar gallo," which means "to peck like a rooster." The chopped texture of the dish is said to resemble bird food, hence the name.