Ready to make an Authentic Pico de Gallo Recipe right now? This is by far the best pico de gallo recipe we’ve made. A fresh Salsa Fresca recipe for tacos, fajitas, and even with chips!
WHAT’S THE DIFFERENCE BETWEEN PICO DE GALLO AND SALSA?
Pico (also called salsa fresco) is actually a type of salsa, but it’s fresh and never cooked. Salsa is usually small bits of vegetables and more pureed, where pico is always chunky and fresh.
The most important in making this Authentic Pico de Gallo Recipe is using all fresh ingredients. You do not want to use canned tomatoes to make a homemade Pico, but you can use canned tomatoes in a salsa recipe.
WHAT’S IN PICO DE GALLO?
- Lime Juice
- Garlic *optional
Kitchen Gizmo 2 Sided TPU Anti-Bacterial Cutting Board, Thick Yet Flexible, Knife Friendly, Scratch Resistant, Juice Groove, Dishwasher Safe, Antimicrobial and FDA Approved (Green/Brown)When you’re making your pico you want to make sure that you’re not using a blender or food processor. It’s important to chop the ingredients by hand or use a vegetable dicer.
Invest in a good sturdy cutting board. I use one that is flexible and easy to clean. My husband is famous for shredding up my cutting boards and marking them up since we have really sharp knives. I have invested in this affordable cutting board and so far so good! It’s even big enough for when he’s chopping watermelon.
So back to cutting by hand. By cutting the ingredients with a knife you can control the chop. I prefer a chunky salsa and chop both the tomatoes and onions chunky, but you can chop as small or as large as you like. The main thing is to ensure you’re using fresh ingredients.
This is really where freshness matters, especially with the tomatoes, onions, and cilantro. When making this we also suggest using a lime instead of lime juice concentrates. You can really tell the difference in flavor.
If you’re going to serve your Pico de Gallo recipe at dinner you should make it a least 3-4 hours before. We actually like to make it the night before if possible. By making it earlier you ensure that the flavors will really meld together. You want each bite of your pico to taste like each flavor.
Ways to use Pico de Gallo:
Pico is a great topping for many dishes, here are a few suggestions!
- Over scrambled eggs or omelets
- Mixed with a mashed avocado for a fresh quick and easy chunky guacamole
- On grilled chicken
- Topping for fish
- With tacos or fajitas
- Dip for tortilla chips
How long does Pico de Gallo last?:
We usually make a large batch and use within 5 days. You’ll find that the tomatoes really get broken down from the citrus, so you’ll want to eat it up before they break down too much.
- 6 Roma tomatoes
- ½ cup white onion, chopped
- ½ cup cilantro, chopped
- 1 jalapeno, chopped
- 2 tablespoons lime juice
- 1 garlic clove minced
- ½ teaspoon salt
- Chop up the Roma tomatoes and add in the remaining ingredients.
- Mix all of the ingredients together until combined.
- Refrigerate until ready to serve.