Pico de Gallo

Pico de Gallo is a healthy easy authentic Mexican dip for Chips made in just five minutes.

What goes perfectly on Oven Baked Beef Tacos, Super Easy Steak Fajitas, and an Easy Taco Pizza? Homemade Pico de Gallo is a delicious and classic condiment found on all sorts of Mexican food recipes, and served with chips, is a great appetizer for parties and weekend get togethers.

Pico de Gallo Salsa in bowl with chips

My easy Pico de Gallo recipe is one of the easiest appetizer recipes that you’ll ever try, and it turns out absolutely delicious every time. You can serve it up with some tortilla chips or over all sorts of traditional Mexican recipes, like carne asada, enchiladas, nachos, burritos, taco salad and more. This is one of those new recipes you’ll want to break out at every family gathering or party, since it’s so easy and turns out so great. This recipe is vegan, gluten free, and is one of the most delicious fresh salsas you’ll ever make. One of the best ways to serve up Pico de Gallo is with some homemade Lime Chips that you can make from scratch. The Lime Chips are a great base for nachos, which go perfect topped with a hearty helping of fresh salsa.

Pico de Gallo Salsa ingredients in bowl

So, what does “Pico de Gallo” actually mean? For those that aren’t all that familiar with Spanish, “Pico de Gallo” literally means “the rooster’s beak.” This adorable nickname is thought by some food historians to have come from the fact that it was originally eaten by hand between the thumb and fore finger kind of like a chicken’s beak.

HOW TO MAKE PICO DE GALLO 

  • Mix all ingredients together and refrigerate for at least one hour before serving.

Pico de Gallo Salsa in bowl

VARIATIONS ON PICO DE GALLO 

  • Add ins: You can really add all sorts of veggies and spices to customize your appetizer. Try adding chopped red onion, roma tomatoes, plum tomatoes, corn, black beans, or slices of fresh avocado to the Pico de Gallo.
  • Peppers: Do you crave something a little spicier in your Pico de Gallo? Try chopping up some habanero or serrano peppers and mixing them in. Keep in mind that capsaicin, the chemical in peppers that makes your face feel like it’s melting, is activated by cold temperatures and citrus juice, so start small and work your way up.
  • Spices: Try mixing in a dash of cumin, garlic or onion salt, or some fresh lime juice into this salsa recipe to make it even more delicious.

HOW LONG IS HOMEMADE PICO DE GALLO GOOD?

  • Serve: The best Pico de Gallo is served up fresh and chilled, so you shouldn’t leave it out for longer than abut 2 hours. In this case, leaving the Pico de Gallo out for too long won’t necessarily make you sick, but it will start to taste nasty.
  • Store: You can keep Pico de Gallo stored in the fridge for up to about a week before it gets mushy and gross. Make sure to keep it wrapped up in plastic wrap or in an airtight container.
  • Freeze: You can freeze homemade Pico de Gallo for up to 2 months before you should throw it out. It’s always best to freeze the salsa in an airtight container to keep it from losing its flavor.

Pico de Gallo Salsa in bowl with chips

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Pico De Gallo

Pico de Gallo is a delicious appetizer, made with fresh cilantro, Jalapeno peppers, white onion, kosher salt, and lime juice.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dip
Cuisine Mexican
Author Sabrina Snyder

Ingredients
 

  • 2 vine tomatoes , diced
  • 1 white onion , finely chopped
  • 1/2 fresh jalapeno pepper , deveined, de-seeded and minced
  • 1/4 cup cilantro , chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lime juice

Instructions

  • Mix all ingredients together gently.
  • Cover and refrigerate for at least one hour before serving.

Nutrition

Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 195mg | Fiber: 1g | Sugar: 3g | Vitamin A: 599IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 1mg
Keyword: pico de gallo

Pico de Gallo Salsa collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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