This post may contain affiliate links. Please read our disclosure policy.
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.
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.
Table of Contents
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.
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.
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.
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:
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.
Serve With
- My Authentic Carne Asada Recipe
- Slow Cooker Pork Carnitas
- Chicken Tostadas (with homemade Tostada Shells)
- Mango Avocado Salsa (I love to serve these side by side to offer dipping / topping options!)
- Fire Roasted Salsa (When I’m short on time, this is my go-to recipe.)
- Green Onion Dip (One of those classic dips that everyone loves.)
- 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.
Step 2: Toss to combine; let stand 15 minutes for flavors to meld. Serve.
Pico de Gallo
Video
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)
- 1/2 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
- 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.
- 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.
- 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.
- Many recipes call for removing cilantro leaves from stems, but I find that tender stems work well when finely chopped. Your call!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
aww…thanks so much, Joanne! 🙂
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!
Love to hear that, Kevin! Thank you!
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!
You are always welcome at my house, Annie!! And cheers to summer’s beautiful bounty! xoxo
This looks great Marissa! When I need to make some I’ll be sure to try your version! 😀
Thanks so much, Lorraine!
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.
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!
I like to seed my tomatoes too Marissa. Both versions look delicious. I can’t wait for all the beautiful Jersey tomatoes!
Thanks, Mary Ann! Nothing better than a summer peak tomato!
What an interesting recipe comparison! I’ll definitely try deseeding next time I make pico!
Thanks, Sabrina! Hope you love it!
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!
Thanks so much, Kelly!
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!
I’d love to have you as my taste tester, Dawn! xo
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 :).
haha…ice baths, but just for onions! 😉 Thanks, Kelsie!
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!
That’s a great idea for adding some heat in an out-of-jalapenos pinch! 😉
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!
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.
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.
Love to hear that, Valentina. Thank you!
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!
Thanks, Ben! If you like bruschetta, I bet you’ll love pico de gallo!
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!!
Love the way you think, Katherine!