Classic Pico de Gallo – a traditional accompaniment for many Mexican dishes and a great football game snack! Serve with tortilla chips or corn chips.
Pico de Gallo. Just sounds pretty, doesn’t it? In Spanish it actually translates to “beak of the rooster.” Not so attractive after all maybe. I have absolutely no explanation for why it is called “beak of the rooster” except that maybe (and I’m just guessing) it could be kind of “sharp” if you added enough jalapenos to it.
I always make Pico de Gallo when we have tacos or enchiladas and we use it in place of salsa or taco sauce. Makes for a much fresher tasting taco. Plus it has absolutely no fat in it whatsoever! I can’t make any promises about the tacos or the tortilla chips or the enchiladas, though.
Classic Pico de Gallo - a traditional accompaniment for many Mexican dishes and a great football game snack! Serve with tortilla chips or corn chips. Click To Tweet
How to Make Pico de Gallo
You can alter this recipe for any amount you like and change the proportions as well. Like yours really hot? Just add more jalapenos. Don’t like cilantro? Okay, leave it out and use parsley instead. Although I think you’re really missing out if you don’t use the cilantro!
Wash the tomatoes well, but do not peel them. Remove most of the seeds. Chop into approximately ¼-inch dice. Note: I prefer Roma tomatoes for this recipe. They’re not as “wet” as some other varieties so they don’t water down the pico as much.
Chop the onion finely and add to the bowl with the tomatoes. See that little onion? That’s just the right amount for three good sized plum tomatoes. I knew I’d have a use for that little bitty onion that was in the bag with all those others!
Cut the jalapeno in half lengthwise, remove the seeds and veins, then cut into fine dice. Add into the bowl with the tomatoes and onions.
You probably noticed that I’ve put on some disposable gloves for handling the jalapeno. Well, you see, I wear contact lenses and I found out the hard way that handling jalapenos and then removing your contact lenses was not a good idea. I only had to do that one time and I’ve never chopped a hot pepper without gloves since!
Finely chop the cilantro and add it in to the mixture in the bowl. Add the juice of one lime and the salt. Toss it all together until well blended. Let the mixture stand for 30 minutes or more before serving.
Serve with tortilla chips or Fritos, or use in place of salsa on tacos, or as a garnish for refried beans.
I’m going to tell you the truth. I think this Pico de Gallo is better than the stuff we get at our local Mexican restaurant. No joke. Ole’ ya’ll.
Enjoy!
More Southwest Style Recipes on Never Enough Thyme:
- Slow Cooker Shredded Beef Tacos
- Carne Asada Tacos
- Machaca Burritos
- Mexican Beef Stew
- Slow Cooker Southwestern Pork Stew
- Southwest Chicken Casserole
Pico de Gallo Recipes from Other Bloggers:
- Easy Homemade Pico de Gallo from Tastes Better From Scratch
- Classic Pico de Gallo from Cookie + Kate
- Authentic Pico de Gallo from Natasha’s Kitchen
- Best Pico de Gallo from No Recipes
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Pico de Gallo
Pico de gallo, a traditional accompaniment for many Mexican dishes and a great football game snack!
Ingredients
- 3 ripe Roma tomatoes
- 1/2 medium (or 1 small) onion
- 1 jalapeno pepper
- 1/4 cup cilantro
- 1 lime
- 1/2 tsp salt
Instructions
- Wash the tomatoes well, but do not peel them. Remove most of the seeds. Chop into approximately 1/4-inch dice.
- Chop the onion finely and add to the bowl with the tomatoes.
- Cut the jalapeno in half lengthwise, remove the seeds and veins, then cut into fine dice. Add into the bowl with the tomatoes and onions.
- Finely chop the cilantro and add it in to the mixture in the bowl.
- Add the juice of one lime and the salt. Toss all together to blend.
- Let stand for at 30 minutes or more before serving.
- Serve with tortilla chips or fritos, or use in place of salsa on tacos, or as a topping for refried beans.
Notes
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 15Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 294mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Sheri says
Sounds like a great recipe except here in southwest New Mexico we add pressed garlic and avacado—try it you will like it
Lana says
Now here if we added avocado that would become guacamole. I like both, though!
Tracey says
I am severely allergic to the oil in fresh jalapenos. If they’ve been run through the broiler (like on GOOD nachos), I’m okay. So since I do love the kick of the ‘peno, do you know what I could use as a substitute?
Lana says
The heat of all peppers is measured on the Scoville scale. Jalapenos come in around 2,500 to 5,000 scoville units. Here’s a link to the scoville ratings: http://www.chilliworld.com/FactFile/Scoville_Scale.asp I would try substituting another similarly rated pepper.
Pat Steer (Gaelen) says
I make one exception to my efforts to eat local and seasonal – I will splurge on those little jewels of grape tomatoes all year long. In the dead of winter, pico de gallo made from those bright little grape tomatoes helps me remember that someday, even the snow will melt and spring *will* get here!
Lana says
Pat – thanks for stopping by Never Enough Thyme. Had a peek at your site and am enjoying your jam making exploits. I do jams and jellies every summer along with pickles and some relishes as well. I’ll share some of those recipes here when the season comes around again!
Miss P says
YMMV???
Miss P
Lana says
Ha! YMMV = “your mileage may vary”
Neena says
Wow!!! Ya’ll must be breathing FIRE. I love all of your receipes, but I would have to use bell pepper instead of the hot. It looks wonderful and good, just like you make everything .
Much love
Lana says
You know what? I don’t even taste ANY heat in this with just one jalapeno. If it was up to me I’d use two or three, but you know BeeBop doesn’t like the hot stuff very much.
Miranda says
Great pics. I make Pico every week. Almost the same, but I add red peppers and garlic.
Great recipe.
Cookin' Canuck says
Delicious, easy recipe! I never knew the literal translation for the name – good Trivial Pursuit info!
Lana says
I have been called the queen of trivia once or twice…
jenn (Bread + Butter) says
Mmmm…I love me some pico. I’d be happy snack on this the whole day.
Lana says
Thanks, Jenn. It’s one of our favorites. Also goes great on a grilled chicken breast. Yum.
Cajun Chef Ryan says
Oh….I love me some pico and yours looks great too! Cilantro is so great too, I have grown it in my herb garden three years straight! Nothing like walking out and picking fresh from the garden cilantro.
Cheers,
CCR =:~)
Lana says
Yeah, it’s just not pico without the cilantro, is it? I could eat a whole bowl full of this right now.
rosie says
i made this but increased it to a box of tomatoes lol, not just three… kind of winged it after increasing it by so much… but i divided it among three families….dang is it good… i put it on everything and could eat it all lol…