Salsa de Pico de Gallo

Pico de Gallo #1

Where there are tacos, there is pico de gallo salsa, and where there is pico de gallo, there is good food. Pico de gallo literally means “rooster’s beak” in Spanish. There is lots of uncertainty regarding the origin of this salsa’s name, however some believe that it stems from the way in which the ingredients are cut, almost pecked like a rooster. Whether that is true or not, one thing I can tell you is that this salsa is delicious and a nice one to take along to a party or get together.

Pico de Gallo #2

The “wow” factor of this salsa comes from the use of fresh ingredients. What a better time to showcase those garden tomatoes and peppers than now!

You can adjust the ingredients of this salsa to suit your taste buds. If you are not a fan of hot salsas, reduce the amount of serranos or use a milder jalapeño chile. If you love onion,  add more in. If you don’t like cilantro, leave it out. This salsa should fit your personality and likes.

I like to make this salsa the day I am serving it. However, you could make it a day in advance, and it would still be fine. You can eat it with chips, put it on tacos, mix it in with ceviche, or even add it on top of a soup. It is extremely versatile.

Pico de Gallo #3

I hope that you give this recipe a try. Let me know if you enjoy it and how you decide to serve it.

Here’s to the beautiful ingredients of summer!

Salsa de Pico de Gallo

Click here for printable recipe.  

Pico de Gallo Salsa  (Makes about 2-3 servings)

3 large OR 4 medium Roma/plum tomatoes (2 cups after chopping)

2-3 serrano chiles (1/4 cup after chopping)

1 TBSP white onion

1/3 cup cilantro leaves (measured before chopping)

2 TBSP fresh lime juice (about 1 lime)

¼ tsp table salt (more to taste)

→Cut tomatoes in half lengthwise and remove the white center part (usually contains the seeds). Cut into ¼” cubes. You should have about 2 cups of tomatoes.

→Cut serranos in half lengthwise. Remove veins and seeds. Cut in half again lengthwise and then chop into 1/8” pieces. Chop onion in 1/8” pieces. Finely chop the cilantro and set aside.

→In a medium bowl, combine tomatoes, serranos, onion, and cilantro. Squeeze the fresh lime juice over top and add the salt.

→Mix all of the ingredients together. Taste and adjust salt as necessary.


  • I remove the white part of the tomato because it doesn’t usually add any flavor, and it tends to be dry. If you are using smaller grape tomatoes, you don’t have to remove anything from the center. The goal is for the salsa to contain juicy, flavorful tomatoes rather than dry ones.
  • You should adjust the number of serrano chiles depending on how hot they are. If the chiles are not hot, you may want to add a few serrano seeds for extra punch.
  • I personally like to use the onion to add necessary flavor. However, do not add too much onion as it can overpower the taste of the final product. Please use white onion.
  • It is important to use fresh ingredients when making this salsa. You will not get the same result otherwise.
  • This salsa keeps in the refrigerator for 3-4 days. You may need to drain some juices after a day or so.

Recipe Source: Roberto Reyna (mi novio) 


3 thoughts on “Salsa de Pico de Gallo

  1. Steve M. says:

    Best pico de gallo I’ve ever made. Simple, authentic, and delicious. I pair this with the tacos de carnitas and get rave reviews every time!

    • Nicole says:

      Thanks! It’s so nice when you find a solid recipe that works every time. I love how fresh-tasting the pico is. That Rob really knows his stuff 😉 Thanks for stopping by FaAP, hermanito!

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