Pico de gallo

In Mexico, the term pico de gallo (in Spanish, literally: “rooster’s beak”) refers to a mixture of diced tomatoes, onions and jalapeño peppers. Other ingredients can also be added, such as shrimp, avocado, lime juice or cider vinegar, chopped fresh cilantro, cucumber, radishes, or firm fruit like mango.
Do you like pico de gallo as much as I do? It’s a classic Mexican tomato sauce that adds fresh, healthy, low-calorie flavor to almost any Mexican meal.
When I was young, I piled pico de gallo on tortilla chips at our nearby Mexican restaurant and called it dinner (refill, please). I didn’t fully appreciate the wonders of pico de gallo, until my family traveled to Mexico one summer while I was in college.
We stayed at the all you can eat resort which means you can eat unlimited pico de gallo. The pico de gallo was so fresh and totally irresistible that I piled it on every meal. egg! Tortilla! Bean! Spaghetti, even! why not?


  • 4 medium tomatoes, diced
  • 1 small onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped (adjust to your preferred level of spiciness)
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 lime, juiced
  • Salt to taste


  1. Start by preparing the tomatoes. Remove the seeds and dice them into small pieces. Place the diced tomatoes in a large bowl.
  2. Finely chop the onion and add it to the bowl with the tomatoes.
  3. Take the jalapeño pepper, remove the seeds (if desired), and finely chop it. Add it to the bowl with the tomatoes and onion. Be cautious when handling spicy peppers and avoid touching your face or eyes afterward.
  4. Chop the fresh cilantro leaves and add them to the bowl.
  5. Squeeze the juice of one lime over the mixture. Lime juice adds a tangy flavor and helps to bring out the flavors of the other ingredients.
  6. Season the Pico de gallo with salt according to your taste preferences. Start with a small amount, and you can adjust it later if needed.

  1. Gently mix all the ingredients together until they are well combined.
  2. Let the Pico de gallo sit for at least 15 minutes to allow the flavors to meld together. This will also enhance the taste of the salsa.
  3. Taste and adjust the seasoning if necessary, adding more salt or lime juice if desired.
  4. Once the Pico de gallo is ready, serve it immediately with tortilla chips or as a topping for your favorite Mexican dishes.

Note: Pico de gallo is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

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