I remember once going to a party, and someone had brought some Pico de Gallo salsa. Everyone loved it. It was gone so fast – like speed of light fast. From then on out, I decided it was going to be what I took to parties. Sure, you pick up some of the jarred stuff and be super lazy, but then you can’t take credit for it. And who doesn’t want to be know as the go-to party hero? However, if you take a few minutes to make it, you’ve got bragging rights to last you ‘til the next party – as well as salsa selfie rights.
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Also called “Salsa Bandera” or “Flag Salsa” because it has the colors of the Mexican flag. Just like Chiles en Nogada, this is is a popular recipe during Mexican Independence.
Pico de Gallo salsa literally means beak of rooster. The best part about this salsa is that it’s incredibly easy to make. It only takes a few ingredients. Chop everything on your cutting board. Add Lime juice and done! No lime is a crime in my kitchen. Don’t confuse this with lemon. Mexican food is all about the lime. At my grocery store in Mexico, yellow lemons are totally M.I.A. – nowhere to be found.
Here’s another must in my kitchen. The beloved jalapeño. You see the seeds and white stuff, right? If you don’t like it muy caliente, use your knife and take those out. If you like it hot, hot, hot, then by all means, keep it in. I like to dice my jalapeño into itty, bitty pieces, but that’s just me. The same goes for the onion and the garlic. Tiny dicing when you’re slicing. Or use a cooking chopper to help make this task go faster.
Pico de Gallo goes on everything. Well, maybe not corn flakes or chocolate cake, but you get my point. My favorite is on molletes, or open-faced Mexican sandwiches. The bread soaks up some of the juice, and HELLO DELICIOUS! Taocs de Bistec or just with chips, this salsa is a winner – even for chicken dinner.
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Pico de Gallo
Ingredients
- 2 to matoes finely diced
- ¼ onion finely diced
- 1 Jalapeño finely diced
- 1 garlic finely minced
- Half bunch of cilantro chopped
- Juice of 1 lime
- Salt
Instructions
- Chop everything and add to a bowl.
- Stir to combine.
- Serve.
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
I got here from your carne asada recipe because Pico de gallo is my life!!! Thank you for sharing this recipe!
Awesome! And you’re right. Pico de Gallo is life. lol.
For as much as I love the stuff I’ve never made pice de gallo. I’m going to try this soon because we have fresh tomatoes and jalapeños from the garden. Yours looks delicious!
So easy to make. Hope you give it a try.
LOVE pico de gallo. This recipe looks SO yummy!
Thank you!!! 🙂
Just in time for game day! I love pica de Gallo and I need to quadruple the recipe for today. Thanks!
LOL. I feel like I need to quadruple it too. We eat so much of it!
All those fresh ingredients. I am a big fan of pico de gallo. This looks so good!
Fresh is the best!
Mhhh! This looks so good! I’m already picturing it with my breakfast burrito one of these days! Thanks, for sharing! 🙂
That sounds like a yummy way to start the day. 🙂
I love how refreshing this pico looks! i think pico is so much better than salsa because you can taste the freshness in the veggies. Mmmm. Cannot wait to make this!
It is! We also call it “fresh salsa” just for that reason. 🙂
this looks so fresh & delicious! perfect for summer get togethers!
Yes, it is. Enjoy! 🙂
This looks AMAZING! Definitely going to try making it. Thanks for sharing 🙂
Hope you do. You’ll love it!