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    Recipes » Condiments and Spices » Mexican Condiments and Spices

    Pico de Gallo

    Published: Jun 3, 2019 · Modified: Dec 22, 2020 by Marissa Stevens · 32 Comments

    Gluten FreePaleoVegetarianMediterraneanWhole30Vegan

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    I never thought to question my favorite Pico de Gallo recipe until I read about a different method for making it from someone I trust. Always up for a challenge (especially when it comes to food!), I decided to make them both, side by side, to compare their taste and texture.

    pico de gallo on a tortilla chip

    Both recipes call for classic Pico de Gallo ingredients (also called salsa fresca): tomato, onion, serrano or jalapeño chiles, fresh cilantro, fresh lime juice, and salt. The difference was in how the tomatoes were prepared. To seed or not to seed, that is the question.

    Jump to:
    • What's the difference between salsa and Pico de Gallo?
    • How did Pico de Gallo get its name?
    • How long does Pico de Gallo last?
    • How to Seed a Tomato
    • How to Reduce Onion Pungency
    • Serve With
    • How to Make Pico de Gallo
    • Recipe Video
    • Pico de Gallo
    • 💬 Comments

    What's the difference between salsa and Pico de Gallo?

    The main thing that sets Pico de Gallo apart from salsa is that it is less wet because all of the ingredients are raw and easy to distinguish individually. This makes it a perfect addition to Mexican food favorites like tacos, burritos, tostadas, and nachos, adding flavor and texture without excess liquid.

    Pico de Gallo ingredients at a glance
    Pico de Gallo ingredients at a glance

    I've always seeded my tomatoes (generally Roma tomatoes, but I've also used plum and even cherry tomatoes) when making Pico de Gallo. But in one of my favorite cookbooks, The Food Lab by J. Kenji López-Alt, the recipe calls for dicing the tomatoes without seeding, tossing them with salt, then draining in a colander for 20 minutes before combining with the other ingredients.

    In deciding which recipe I preferred, there were two factors: taste and wetness, i.e., how well it would work as part of a recipe. If you're just dipping tortilla chips, the wetness isn't much of a factor, but no one wants a soggy taco or burrito.

    two ways to make pico de gallo

    The verdict: I thought both versions were delicious, but I'd give a slight edge to my tried and true recipe with seeded tomatoes (Option B). It was slightly less wet than the drained version and the seasoning was more balanced. I prefer the salt to be distributed among all of the ingredients from the beginning, not concentrated in the tomatoes.

    That said, seeding tomatoes does take a little time. It's a simpler process to just dice the tomatoes, toss them in salt and drain while you prep all of the other ingredients. So there is certainly a place for this method.

    pico de gallo served in a white bowl surrounded by tortilla chips

    How did Pico de Gallo get its name?

    It's a great question and, as far as I can tell, nobody knows for sure. The literal translation is "roosters beak." One theory is that the tip of a serrano pepper has a beak shape, another says that when eating it with your hands, your thumb and forefinger pinch into a beak shape.

    How long does Pico de Gallo last?

    Refrigerated in an airtight container, it's best eaten within 3 to 5 days. From the second day on, I recommend draining off any water that has accumulated and testing for seasoning (both lime juice and salt) before serving.

    How to Seed a Tomato

    To seed a Roma tomato, cut in half lengthwise from stem to bottom. Then use a small spoon or your index finger to remove the watery seeds. Use the same process for plum tomatoes or cherry tomatoes, but cut the tomato in half across the middle (equator) instead of from top to bottom. See photos below:

    two ways to seed a tomato

    How to Reduce Onion Pungency

    This is an optional step, but I mention it because often raw onions are too pungent for me. When I'm using raw onion in a recipe, I typically slice or dice it and then soak in an ice bath for 10 minutes. This not only reduces the onion's pungency, but crisps it too! Be sure to thoroughly drain onions and pat dry before using.

    steps to reduce onion pungency with an ice bath

    Serve With

    • My Authentic Carne Asada Recipe
      • Carne Asada Tacos
      • Carne Asada Burrito
      • Carne Asada Nachos
    • Slow Cooker Pork Carnitas
      • Pulled Pork Quesadillas
      • Pulled Pork Nachos
    • Chicken Tostadas (with homemade Tostada Shells)
    • Mango Avocado Salsa (I love to serve these side by side to offer dipping / topping options!)
    • Vegetarian Tamales (I love to pile this on the top!)

    How to Make Pico de Gallo

    Step 1: In a large bowl combine seeded and diced tomatoes, finely diced white onion and jalapeños, finely chopped fresh cilantro, lime juice, and salt.

    squeezing lime over pico de gallo ingredients

    Step 2: Toss to combine; let stand 15 minutes for flavors to meld. Serve.

    stirring pico de gallo in a white bowl

    Recipe Video

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    pico de gallo on a tortilla chip

    Pico de Gallo

    Marissa Stevens
    An easy recipe for the very best Classic Pico de Gallo!
    5 from 9 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 0 mins
    Resting Time 15 mins
    Course Appetizer
    Cuisine Mexican
    Servings 8 people
    Calories 26 kcal

    Ingredients
      

    • 2 pounds Roma Tomatoes seeded and diced small (recipe note #1)
    • 1 small white onion finely diced (recipe note #2)
    • 2 medium jalapeños or serrano chile, seeds and membrane removed, finely diced (recipe note #3)
    • ½ cup finely chopped fresh cilantro (recipe note #4)
    • 2 tablespoons fresh lime juice about 1 lime
    • 1 teaspoon kosher salt plus more to taste

    Instructions
     

    • Combine all ingredients in a medium bowl and toss to combine. Add more salt to taste.
    • Let stand 15 minutes to allow flavors to meld. Serve.

    Notes

    1. Alternatively, dice tomatoes small without seeding and toss with 1 teaspoon kosher salt. Drain in colander 20 minutes then combine with remaining ingredients (omitting salt). Season with more salt if desired.
    2. To crisp onion and reduce pungency, add diced onion to ice bath and let sit 10 minutes. Drain and pat dry then proceed with recipe. Optional.
    3. For a spicier version, leave seeds and membrane or use serrano chiles which tend to be spicier. For a milder version use 1 jalapeño or serrano chile. I recommend wearing gloves when preparing raw chiles as their liquid can severely irritate your skin. 
    4. Many recipes call for removing cilantro leaves from stems, but I find that tender stems work well when finely chopped. Your call!

    Nutrition

    Calories: 26kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 297mgPotassium: 295mgFiber: 2gSugar: 4gVitamin A: 1050IUVitamin C: 21.7mgCalcium: 13mgIron: 0.3mg
    Keyword 4th of July, Cinco de Mayo, game day, Memorial Day, quick, vegan, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Mexican Condiments and Spices

    • Jalapeño Ranch Recipe
    • Lime Crema
    • 50+ Recipes to Celebrate Cinco de Mayo!
    • Mango Avocado Salsa

    Reader Interactions

    Comments

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      Recipe Rating




    1. Karen (Back Road Journal) says

      June 11, 2019 at 10:06 am

      I like Pico de Gallo for most Mexican recipes. Thank you for showing the end result for the two different ways of preparing it.

      Reply
      • Marissa says

        June 13, 2019 at 4:46 pm

        My pleasure, Karen! I'm with you on adding Pico de Gallo to most Mexican recipes - adds so much fresh flavor!

        Reply
    2. Joanne Rappos says

      June 10, 2019 at 8:10 am

      So very informative Marissa! Always love to read your posts!! When it comes to pico I love it either way seeds or no seeds - I love your tip on reducing the onion pungency!

      Reply
      • Marissa says

        June 10, 2019 at 12:53 pm

        aww...thanks so much, Joanne! 🙂

        Reply
    3. Kevin says

      June 07, 2019 at 2:31 pm

      5 stars
      Such good info! And even better recipe to have in the recipe box, can't get enough of this pico recipe! Will definitely be trying this soon!

      Reply
      • Marissa says

        June 07, 2019 at 2:56 pm

        Love to hear that, Kevin! Thank you!

        Reply
    4. annie@ciaochowbambina says

      June 07, 2019 at 7:13 am

      5 stars
      Pass me a chip, please! And when you call Dawn for taste-testing, can you call me too?! I love this post - it reminds me that summer and its beautiful bounty is just around the corner!

      Reply
      • Marissa says

        June 07, 2019 at 1:33 pm

        You are always welcome at my house, Annie!! And cheers to summer's beautiful bounty! xoxo

        Reply
    5. Lorraine @ Not Quite Nigella says

      June 05, 2019 at 10:22 pm

      This looks great Marissa! When I need to make some I'll be sure to try your version! 😀

      Reply
      • Marissa says

        June 06, 2019 at 8:42 am

        Thanks so much, Lorraine!

        Reply
    6. Dorothy Dunton says

      June 05, 2019 at 10:20 am

      Hi Marissa! Whenever my friend Anna and I get out for a girls' day we opt for Mexican food and always get extra pico. We also always get a pitcher of Margaritas which goes with everything! I seed tomatoes for dishes like this and I use sweet onion, although I don't mind the bite of regular onions.

      Reply
      • Marissa says

        June 05, 2019 at 2:48 pm

        Hi Dorothy! I'm with you that the pitcher of margaritas is just as important as the extra pico! 😉 Using sweet onion in this is a great idea too!

        Reply
    7. Mary Ann | The Beach House Kitchen says

      June 04, 2019 at 4:56 pm

      I like to seed my tomatoes too Marissa. Both versions look delicious. I can't wait for all the beautiful Jersey tomatoes!

      Reply
      • Marissa says

        June 05, 2019 at 2:51 pm

        Thanks, Mary Ann! Nothing better than a summer peak tomato!

        Reply
    8. Sabrina says

      June 04, 2019 at 4:16 pm

      5 stars
      What an interesting recipe comparison! I’ll definitely try deseeding next time I make pico!

      Reply
      • Marissa says

        June 05, 2019 at 2:52 pm

        Thanks, Sabrina! Hope you love it!

        Reply
    9. Kelly | Foodtasia says

      June 04, 2019 at 12:33 pm

      5 stars
      What a great experiment, Marissa! Sometimes you never really know until you try them side by side. I also seed my tomatoes first and I salt at the very last minute. Great tip on soaking the onions in water. It really takes away the harshness. Beautiful Pico de Gallo and thanks so much for sharing!

      Reply
      • Marissa says

        June 05, 2019 at 2:52 pm

        Thanks so much, Kelly!

        Reply
    10. Dawn - Girl Heart Food says

      June 04, 2019 at 10:06 am

      5 stars
      I really don't think you could go wrong either way and if you need another taste tester you know how to reach me 😉 Now, all I need are those chips! YUM!

      Reply
      • Marissa says

        June 05, 2019 at 2:52 pm

        I'd love to have you as my taste tester, Dawn! xo

        Reply
    11. Kelsie | the itsy-bitsy kitchen says

      June 04, 2019 at 6:50 am

      5 stars
      Chips and salsa (or pico) is my weakness so both versions here look wonderful! I love the tip on reducing onion's pungency; I don't mind it but I know a lot of people who do so I see many ice baths in my future :).

      Reply
      • Marissa says

        June 05, 2019 at 2:53 pm

        haha...ice baths, but just for onions! 😉 Thanks, Kelsie!

        Reply
    12. mimi rippee says

      June 04, 2019 at 6:35 am

      I would agree with you without even testing. Sometimes I just cut the tomatoes on paper towels after squeezing the seeds out. That soaks up more of the wetness! Instead of cutting jalapenos, I add Tabasco! Just a little difference, but definitely easier!

      Reply
      • Marissa says

        June 05, 2019 at 2:54 pm

        That's a great idea for adding some heat in an out-of-jalapenos pinch! 😉

        Reply
    13. David @ Spiced says

      June 04, 2019 at 4:24 am

      5 stars
      I saw this pico post on Instagram this morning at about 6am. I've been craving it ever since! 🙂 Interesting study between the 2 different styles. I'll go with your version! Also, great tip about onions. I don't mind the pungency as much (unless it's a super strong onion), but the crispiness angle is pretty cool!

      Reply
      • Marissa says

        June 05, 2019 at 2:55 pm

        My work is done if I had you craving pico at 6am, David. Love it! Yes, that extra crispiness is great in dishes like this where raw onions are a major component.

        Reply
    14. Valentina says

      June 03, 2019 at 4:21 pm

      5 stars
      I'm a big Pico de Gallo fan. I don't think it can get much better than a big bowl of it with salted chips in the summertime. I like seeding tomatoes -- for almost everything -- so I'm happy to hear that version has a slight edge. 🙂 I will try it for sure.

      Reply
      • Marissa says

        June 05, 2019 at 2:55 pm

        Love to hear that, Valentina. Thank you!

        Reply
    15. Ben|Havocinthekitchen says

      June 03, 2019 at 3:44 pm

      5 stars
      I'm not really familiar with Pico de Gallo, but this looks and sounds like a perfect (alternative) topping to a crispy bruschetta - one of my favourite summer things. I do like that this is not just a recipe but also a taste test; that's always interesting to learn a few options of one recipe. Cheers!

      Reply
      • Marissa says

        June 05, 2019 at 2:55 pm

        Thanks, Ben! If you like bruschetta, I bet you'll love pico de gallo!

        Reply
    16. Katherine | Love In My Oven says

      June 03, 2019 at 2:33 pm

      Thanks for the info on the difference between salsa and pico! I kind of thought that was it, but i wasn't entirely sure! Either way, this looks terrific, Marissa! So fresh for summer! I'd love it all over some fish tacos!!

      Reply
      • Marissa says

        June 05, 2019 at 2:56 pm

        Love the way you think, Katherine!

        Reply

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