Pico de Gallo, also known as salsa fresca or salsa cruda, is a vibrant, fresh Mexican salsa made from just a few simple ingredients: tomatoes, onions, coriander/cilantro, chilli’s, lime juice, and salt. This uncooked salsa is a staple in Mexican cuisine and adds a refreshing, zesty kick to a variety of dishes, from tacos to grilled meats, and of course my Ultimate Nachos. The beauty of Pico de Gallo lies in its simplicity and the way it enhances the natural flavours of fresh vegetables.
The History of Pico de Gallo
The term “Pico de Gallo” translates to “rooster’s beak” in Spanish, though the origin of this name is somewhat mysterious. Some believe it comes from the traditional way the salsa was eaten by pinching it between the thumb and forefinger, resembling the shape of a bird’s beak. Another theory suggests that the name could be related to the bright colors of the ingredients, similar to the vibrant feathers of a rooster.
Pico de Gallo has deep roots in Mexican culture, dating back to the Aztecs and other ancient civilizations who used similar fresh, chopped vegetable salsas. The ingredients used in Pico de Gallo—tomatoes, onions, coriander/cilantro, and chili peppers—are all native to Mexico and Central America, making this dish an authentic expression of the region’s agricultural heritage. Over time, it has become a beloved salsa around the world, known for its refreshing, crisp taste and versatility in pairing with a variety of dishes.
Why Pico de Gallo is a Healthy, Flavourful Choice
Pico de Gallo is not only delicious but also packed with nutritional benefits. The tomatoes provide a rich source of lycopene, a powerful antioxidant known to promote heart health and protect against certain types of cancer. Onions are rich in vitamin C and fiber, while Chillis contain capsaicin, which can boost metabolism and reduce inflammation.
The addition of Coriander/Cilantro not only adds a fresh, herbal flavour but also provides vitamins A and K, while lime juice is a great source of vitamin C, supporting your immune system. Overall, Pico de Gallo is a low-calorie, nutrient-rich salsa that adds flavour to any dish without added fats or sugars.
Why You Should Make Pico de Gallo at Home
Making Pico de Gallo at home ensures the freshest flavours and allows you to adjust the ingredients to your taste. While store-bought versions can sometimes be watery or lacking in flavour, homemade Pico de Gallo is crisp, vibrant, and bursting with freshness. It’s also incredibly quick and easy to make—perfect for a last-minute addition to your meal or a fresh, healthy snack to have on hand.
Pico de Gallo
Course: SidesCuisine: MexicanDifficulty: Easy4-6
servings10
minutes80
kcalIngredients
6-8 medium tomatoes, diced
1 small red onion, finely chopped
1 Chilli Pepper sliced or diced (optional if you can’t handle spice)
1/4 cup fresh coriander, chopped
1 Whole Lime Squeeze
Salt, to taste
Directions
- Prepare the vegetables:
Dice the tomatoes, finely dice the red onion, and slice or dice the Chilli pepper (if using). Add all of the chopped ingredients to a medium bowl. - Add lime juice and cilantro:
Stir in the freshly chopped cilantro and lime juice. Mix well to combine all the flavours. - Season with salt:
Add salt to taste, starting with about 1/2 teaspoon and adjusting based on your preference. Let the Pico de Gallo sit for 10-15 minutes to allow the flavours to meld. - Season with salt:
Add salt to taste, starting with about 1/2 teaspoon and adjusting based on your preference. Let the Pico de Gallo sit for 10-15 minutes to allow the flavours to meld.
