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Pico de gallo- is it a salsa? Is it a salad? Is it a dip? Does anyone really care when it tastes so good? This side dish of finely chopped tomatoes, onions, garlic, chilli, cilantro and lime is a pure mouthful of Mexico. It’s cool, fiery and refreshing and best served cerveza-side with a bumper bowl of tortilla chips.
Looking for a more substantial salsa/salad/dip? Black bean and corn salsa is a turbo-charged and chunky variation on the classic pico de gallo recipe.
Pico de what now? Pico de gallo aka the rooster’s beak (we’re not going into it), is one of my favourite things to eat. Its ripe, summery ingredients are instant holiday vibes, it’s a light and low calorie, and can be served with alongside any Mexican-inspired dish to complete a meal.
But it is a bit of a confusing one. Besides the ‘where does it sit on the menu’ conundrum, it’s also a bit of a riddle:
When is pico de gallo salsa fresca and when is salsa fresca pico de gallo?
Well, despite having the exact same ingredients, salsa fresca can never be pico de gallo. Salsa fresca is a blended dip, therefore it will be more liquid and runny.
So, can pico de gallo be salsa fresca? Salsa fresca literally translates as fresh sauce, so yes. However, pico de gallo should not be runny, and its chopped ingredients should be well-defined.
Still unsure? Make both fresh Mexican salsa recipes and draw your own conclusions!
Easy pico de gallo
Although the ingredients list is only 6 items long (plus salt), there is an art to pico de gallo. And it begins with choosing the freshest produce.
There is a reason that this fresh salsa evokes the spirit of summer, and that’s because it must be made with summer sun-ripened tomatoes, Roma or any other plum are the standard. They will be juicy, sweet and firm. Unlike winter tomatoes which are watery and insipid. So, start there! Be choosy.
The same applies to the garlic and chilli. Don’t be tempted to substitute with any shrivelled old cloves, garlic powder, or dried red chillies. The effect will not be the same and the lack of zing will be obvious.
The cilantro should be vibrant and still aromatic, again, fresh and not dried. However, if you’re not keen on the soapy flavour (I love it), scale back the measure.
Finally, lime juice. Fresh. Fresh. Fresh. The bottled variety has a synthetic under note which will be very apparent in the salsa. Squeeze your own!
There is definitely a time and place for bottled, canned, frozen and dried, but as a rule of thumb, it is not in dishes that are served raw or uncooked.
The second knack to pico de gallo is to remove the tomato seeds and dice the flesh into uniform cubes. If your Pee de Gee is too runny it’s become… salsa fresca!
Recipe tips and notes
- A standout pico de gallo is all down to the tomatoes. They must be ripe.
- Roma, or plum tomatoes are the most commonly used due to their low seed, high flesh ratio.
- Remove the tomatoes’ soft and seedy centre entirely so you are left with the firmer flesh. Leaving the seeds in will give you a soupy consistency (see salsa fresca!).
- If that is sounding too much of a time investment, just serve your salsa fresca (which is what it is now) with a slotted spoon.
- So… confession…I haven’t used Roma tomatoes! I used San Marzano, which are very similar: they are both from the plum family and have firm flesh and few seeds. I picked out the San Marzano as they looked seductively red and ripe.
- When it comes to fresh produce, follow your instincts! Don’t choose right over ripe. E.g. Roma might have been the ‘right’ choice, but San Marzano was the ‘ripe’ choice.
- Make your pico de gallo to your taste. Tinker with the proportions until it’s just right. That might look like more garlic, or less chilli, no cilantro, or less lime. You do you.
- Don’t forget to taste before serving and dial up anything you feel is lacking.
Serving suggestions
Nothing beats a fresh pot of pico de gallo, a bowl of crunchy corn tortilla chips and an icy cold margarita.
But I’m not turning down any other Mexican-inspired dishes! Serve this easy pico de gallo with any kind of taco; lamb, beef or pork; or a bubbling tray of melty chicken enchiladas.
Blood orange margaritas are bursting with refreshing citrus but less assaulting than the limey classic and are a perfect partner to this lime-heavy salsa.
Storage and leftovers
Any fresh salsa that combines tomatoes and lime juice will only last up to about 3 days in the fridge. The tomato and lime will start to react and fizz, making the salsa seem off.
That said, I think that this recipe benefits from a one-night stay in the cool- it allows the flavours to blend and develop for a punchier salsa. Just make sure it’s stored in an This is an affiliate link.airtight container, so the aromatics don’t permeate other milder fridge-dwellers.
More dips to try
- Cottage Cheese Red Pepper Dip
- Smoked Cheddar Southwest Dip
- Creamy Cilantro and Walnut Dip
- Cheesy Cranberry and Chorizo Dip Recipe
Pico de Gallo
Ingredients
- 1 white or red onion, medium
- 1/2 – 1 red chilli
- 25g – 35g / 1/4 cup – 1/3 cup cilantro, (fresh coriander) leaves only
- 1 – 2 cloves garlic
- 1 lime, juice only
- 4 ripe tomatoes, large (Roma/plum tomatoes or San Marzano) see recipe Tips and Notes
- 1/4 tsp salt
Instructions
- Dice the onion and de-seeded tomatoes, chop the cilantro and de-seeded red chillies. Mince the garlic or use garlic press. (Alternatively you can use a vegetable chopper for a quick and uniform pico.)
- In a medium bowl combine all the prepared ingredients, squeeze the lime juice directly over the contents of the bowl and salt to taste. Allow flavours of pico to blend for 10-15 minutes before serving with tortilla chips.
Notes
- The tomatoes used for pico de gallo need to be ripe. Roma or plum tomatoes are commonly used due to having a low seed, high flesh ratio. But it’s more important to use ripe tomatoes than the correct variety!
- Take out the soft and seedy core of the tomatoes to leave just the firmer flesh. Otherwise you will be left with a soupy consistency. Or if that is too much, serve with a slotted spoon so extra liquid can be left behind.
- The recipe can be easily adapted to your preferences. The proportion of garlic, chilli, lime and cilantro is up to you!
- Don’t forget to taste before serving to adjust if anything seems lacking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
