"This is an old old recipe, My grandmother use to make this back in the late 40s early 50s , My Mom use to fix this when I was growing up in the 60s and 70s, I fix it for my family and now my Daughter makes it for her fiance. obviously its a family favorite!"

 

What Is Pico de Gallo?

Pico de Gallo (literally “rooster’s beak”) — also called salsa fresca, salsa cruda, or salsa mexicana in some regions — is a fresh, uncooked Mexican salsa made of diced tomatoes, onions, chiles, cilantro, lime juice, and salt. Unlike blended salsas, it’s chunky and crisp, a bright counterpoint to richer dishes.

In Mexico, pico is a staple topping — on tacos, grilled meats, tortas, quesadillas — or simply served with tortilla chips. Its simplicity demands very fresh, well-balanced ingredients.

RecipeTin Eats calls it a “classic authentic recipe” and emphasizes that its red, white, and green colors echo those of the Mexican flag. RecipeTin Eats
Natasha’s Kitchen presents an “authentic pico de gallo” using tomato, onion, jalapeño, cilantro, lime, and salt. NatashasKitchen.com

So, we’ll aim for a pico that balances brightness, salt, heat, and freshness.

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2 | Key Ingredients & What to Look For

Getting the best pico starts with picking excellent ingredients and handling them properly.

Ingredient	Role	What to choose	Tips & alternatives
Tomatoes	bulk, juiciness, flavor	Roma / plum tomatoes (meaty, low-seed) or other firm, ripe tomatoes	Scoop out seeds and watery cores to prevent the salsa from becoming watery. RecipeTin recommends this step. RecipeTin Eats
Onion	sharpness, crunch	White onion is traditional; you can use yellow or red	Finely dice so bits match the tomato size
Chile / Jalapeño	heat	Jalapeño or serrano pepper	Remove seeds to reduce heat if needed
Cilantro	herbal brightness	Fresh cilantro (leaves + tender stems)	Use fresh (not dried)
Lime juice	acidity, balance	Fresh-squeezed lime (not bottled)	Adjust amount to taste; some skip lime for certain uses (e.g. topping vs dip) as AleCooks notes. Ale Cooks
Salt	brings out all flavors	Kosher salt / sea salt	Start modest; adjust after flavors meld
(Optional) Black pepper / garlic / olive oil	extra seasoning	A pinch of black pepper or a drizzle of oil	Use sparingly; traditional pico often skips oil Reddit

Some recipes (e.g. The Cooking Duo) even recommend garlic powder instead of fresh garlic, for a subtler savory background note. The Cooking Duo

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3 | Equipment & Prep Tips

You don’t need fancy tools. Here’s what helps:

• Sharp chef’s knife (for clean dicing)

• Cutting board, preferably one for wet items

• Medium mixing bowl

• Spoon, spatula

• Citrus juicer (optional)

• Strainer (optional, to remove excess liquid)

• Airtight container (for storage)

Prep tips:

• Chill tomatoes slightly before chopping — cold tomatoes dice cleaner

• Dice all ingredients to uniform, small size (roughly ¼–⅓ inch) — this ensures a balanced bite where each spoonful has tomato, onion, chile, and cilantro. The Cooking Duo emphasizes this. The Cooking Duo

• Work in layers: dice and add onion + chile first, then tomatoes, then cilantro, then dress with lime + salt.

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4 | Step‑by‑Step Recipe

Below is a full step-by-step version. Afterward, you’ll find tips, variations, and troubleshooting.

Ingredients (approx)

• 3 large tomatoes (Roma or similar)

• ½ medium white onion (or ~¼ cup finely diced)

• 1 jalapeño (or serrano) pepper, seeded and finely diced (adjust to heat preference)

• ¼–⅓ cup fresh cilantro, chopped

• 1 to 2 tablespoons fresh lime juice (adjust to taste)

• ½ teaspoon salt (or adjust)

• Optional: a pinch black pepper

• Optional: garlic (fresh or powder) or a drizzle of olive oil

Instructions

1. Prepare the tomatoes

   • Cut the tomatoes in half. Use a spoon or your fingers to scoop out the seeds and watery core.

   • Dice the tomato flesh into small, even cubes.

   • (Optional) Place diced tomato in a fine strainer over a bowl and let the excess liquid drain off for a few minutes (this helps keep the pico from being overly soggy). Some versions recommend this to control the watery consistency (Sea Salt Savorings). Sea Salt Savorings

2. Dice onion and chile

   • Finely dice the white onion.

   • Take the jalapeño, slice lengthwise, remove seeds and membrane if you want lower heat, then dice finely.

3. Add cilantro

   • Chop cilantro (leaves + tender stems). Add to the mixing bowl.

4. Combine

   • In your bowl, gently stir together the tomatoes, onion, chile, and cilantro.

   • Squeeze in lime juice. Start with 1 Tbsp; you can adjust later.

   • Sprinkle salt over the mix and stir to combine.

   • Add optional black pepper, garlic, or drizzle olive oil if desired.

5. Let flavors marry

   • For best flavor, let the pico rest for 5–20 minutes at room temperature or in the fridge. This allows the salt and lime to draw out flavors and slightly “cook” the vegetables. RecipeTin suggests allowing 5–20 minutes. RecipeTin Eats

   • Taste and adjust: more lime, salt, or jalapeño as needed.

6. Serve or store

   • Serve fresh with tortilla chips or as a topping for tacos, grilled meat, or eggs.

   • Store in an airtight container in the fridge. Best consumed within 1–3 days. For longer storage, drain excess liquid before serving. Natasha’s Kitchen suggests up to 3 days. NatashasKitchen.com

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5 | Why Pico de Gallo Works (Flavor Principles)

Pico de Gallo is deceptively simple, but a few balancing acts are key:

• Acidity vs sweetness: Lime juice cuts through the sweetness of tomatoes.

• Salt: not just for taste but to draw out flavor from the vegetables.

• Heat: a moderate jalapeño gives a spicy spark without overwhelming.

• Fresh herbs: Cilantro gives herbal brightness — its citrus notes tie the salsa together.

• Texture: Crispness matters; don’t let the mix become mushy.

• Resting time: Letting flavors mingle helps mellow raw edge and deepen flavor.

Pro tip from New Yorker’s essay on recipe writing: seasoning “to taste” becomes more precise when you tweak a base ratio, not guess. The New Yorker

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6 | Variations & Customizations

Once you understand the base, you can make many delightful variations:

• Tropical pico — Add diced mango, pineapple, or peaches for a sweet twist (The Cooking Duo suggests this). The Cooking Duo

• Corn & black bean pico — Fold in cooked corn kernels and rinsed black beans to bulk it up.

• Pico with avocado — Add diced avocado just before serving to keep it fresh.

• Green pico — Use tomatillos, jalapeño, green tomato — Bon Appétit has a “green pico de gallo” version. Bon Appétit

• Skip lime — When using pico as a topping (e.g. for tacos) some cooks skip lime so it doesn’t interfere with other flavors (as AleCooks notes). Ale Cooks

• Garlic-forward — Add minced fresh garlic or garlic powder for an extra savory layer.

• Add bell pepper, radish, cucumber — for extra crunch or flavor complexity (some blogs include cucumber). Meg's Escapades

Each variation calls for tasting and slight adjustments of salt, acid, and heat.

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7 | Troubleshooting & Tips

Here are common issues and how to avoid them:

Problem	Cause	Fix / Prevention
Too watery / soggy	Seeds & juices from tomatoes kept	Scoop out seed cores; optionally drain tomatoes; don’t over-stir
Flat / bland flavor	Not enough salt, lime, or resting time	Add more lime, salt; let it sit to allow flavors to meld
Overly spicy	Too many jalapeño seeds or membranes	Remove seeds; reduce chile; balance with more tomato or lime
Overwhelming onion bite	Too large onion pieces or raw onion dominance	Use milder onion (white or sweet), dice finely, balance with more tomato/cilantro
Cilantro-soapy reaction	Genetic taste reaction	Substitute parsley or omit cilantro
Mushy over time	Pico sits too long, vegetables break down	Consume within 1–3 days; keep refrigerated; stir gently; drain excess liquid

Also note: many people debate whether pico should include oil. As one Redditor emphatically states:

“Absolutely not… It’s not chimichurri!” Reddit

So avoid adding too much oil that changes the texture toward a dressed salad.

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8 | Serving & Pairing Ideas

Pico de Gallo is extremely versatile. Here are popular ways to use it:

• As a dip with tortilla chips

• Tacos / burritos / quesadillas — spoon into soft tacos for freshness

• Grilled meats / fish / chicken — as a topping

• Breakfast / Eggs — over scrambled eggs, huevos rancheros, omelettes

• Soups & bowls — to brighten bean or rice bowls

• Toast / Bruschetta-style — on slices of toasted bread or tortillas

• Salad base — as a salsa salad side (without chips)

Because it’s raw and fresh, pico pairs especially well with richer, fatty foods — it offsets heaviness with brightness.

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9 | Storage & Shelf Life

• Store in a sealed container in the refrigerator.

• Best eaten within 1–3 days; after that, the vegetables soften and flavors degrade.

• Before serving again, stir and drain any accumulated liquid.

• Avoid freezing — thawing will turn the texture mushy and watery.

Natasha’s Kitchen mentions that she uses leftover pico for up to 3 days. NatashasKitchen.com

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10 | Full Recipe (Printable Style)

The Best Pico de Gallo
Makes ~2–3 cups

Ingredients

• 3 large tomatoes (Roma or similar), seeded and diced

• ½ medium white onion, finely diced

• 1 jalapeño (seeded and finely diced; keep seeds if you want more heat)

• ¼–⅓ cup fresh cilantro, chopped

• 1–2 Tbsp fresh lime juice (to taste)

• ½ tsp salt (adjust to taste)

• Optional: pinch black pepper

• Optional: drizzle olive oil or small amount garlic / garlic powder

Instructions

1. Seed & dice tomatoes — remove seeds and watery interior, then chop into small cubes.

2. (Optional) Drain tomatoes in a strainer for a few minutes to prevent excess liquid.

3. Dice onion + jalapeño finely.

4. Chop cilantro (leaves + tender stems).

5. In a bowl, gently combine tomatoes, onion, jalapeño, and cilantro.

6. Squeeze in 1 Tbsp lime juice; sprinkle salt. Stir gently.

7. Let rest 5–20 minutes to allow flavors to meld.

8. Taste and adjust: add more lime juice, salt, or jalapeño as needed.

9. Serve fresh or refrigerate (use within 1–3 days). Drain liquid before serving again if needed.

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11 | Cultural & Historical Notes

• Pico de Gallo is deeply embedded in Mexican everyday cuisine — it’s ubiquitous in street food, home cooking, and restaurant tables.

• Its name “pico de gallo” (“rooster’s beak”) likely comes from the way people used to eat it — pinching bits between thumb and forefinger (like a rooster’s peck).

• Its colors — red tomato, white onion, green cilantro — evoke the Mexican flag, giving it cultural symbolism. RecipeTin notes this color association. RecipeTin Eats

• Because it’s uncooked and raw (salsa cruda), freshness is central, and each ingredient’s quality is more exposed than in cooked sauces.

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12 | Tips to Elevate Your Pico

• Use ripe, firm tomatoes — not overripe or mealy

• Dice small and evenly so textures feel uniform

• Don’t over-stir — mix gently to preserve shape

• Let it rest — a short marinade time helps deepen flavor

• Taste and adjust — season in layers, don’t dump salt at once

• Keep it cold before serving — freshness is part of the experience

• Serve it fresh — pico is at its peak early

• Balance additions (like mango, avocado) carefully — they should complement, not overpower

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If you like, I can send you a printable PDF version of this recipe, or scale it up/down, or give you a low-spice / no‑cilantro version. Would you like me to do that?