Updated: Jan 18
Learn how to make this traditional Mexican chunky salsa that is perfect for game day or parties!
Prep time: less than 10 minutes
Cooking time: 0
Resting time: 0 to 12 hours
Yields 6 to 8 cups
Dairy/Gluten/Soy free and Vegan
Pico de Gallo (rooster's beak) is the perfect party dip, game day snack, Mexican food condiment, or to be honest...for any time! It is full of flavor, easy to make, and cheap...yet it can feed a lot of people. So, what is not to love about it! Serve it with chips, over salmon, with tacos, or alongside fajitas. no matter how you decide to eat it: it is delicious! The perfect snack or side dish!
This is Mexican food at its most simple yet best. Fresh simple ingredients producing the best results with minimal effort. The best thing? It is gluten free, soy free, dairy free, 100% vegan, and requires no cooking whatsoever!
This is my own Pico de Gallo recipe. I provide you with some options to enhance the flavors. But... you do what works for you. Adjust the recipe to your liking: add more cilantro or more onions...skip the fruit or add more chillies. The sky is the limit!
What is the flavor profile?
Spicy, savory, acidic, and tangy.
What ingredients will I need to make Pico de Gallo?
What else will I need to make Pico de Gallo?
What is Pico de Gallo?
Pico de gallo also called salsa fresca and salsa cruda, is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro.
The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is normally called salsa mexicana (Mexican sauce). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called salsa bandera (flag sauce).
In many regions of Mexico the term pico de gallo describes any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. The ingredients are tossed in lime juice and optionally with either hot sauce or chamoy, then sprinkled with a salty chili powder.
What are the uses for Pico de Gallo?
What is Tajín?
The company, officially called Empresas Tajín, is located in Zapopan, Jalisco, Mexico. Tajín was originally created by Fernandez's grandmother, "Mama Necha", as a sauce. Fernandez wanted to recreate the sauce in powder form so he could market it to the world, and was intent on developing a process to dehydrate the chilis and limes. After visiting the pre-Columbian archaeological site El Tajín in the state of Veracruz, Fernandez decided to name his product after it. Tajín entered the U.S. market in 1993.
The company's most popular product is a seasoning powder, often referred to as simply Tajín, consisting of ground chili peppers, sea salt, and dehydrated lime juice. It is the #1 chili lime seasoning in the U.S. today and continues to grow at a double-digit pace. The powder is tangy and spicy, and has a color ranging from amber to carmine. It is often added to food as a condiment, most commonly fruits such as watermelon, mango, oranges, papaya, and cucumbers, however it is also known to be used to season popcorn, fruit juice, meat, and to rim drink glasses.
Tajín is also used occasionally as an ingredient in micheladas, a beer cocktail. The seasoning is widely available in Mexico and is found in nearly every store in the country.
1 large red onion, chopped
6 to 8 roma tomatoes, chopped
1 cup of fresh cilantro (coriander), chopped
3 serrano or jalapeño peppers, seeded
juice of 5 limes
salt & pepper
Tajín Seasoning to taste, optional
mango or pineapple chunks, optional
Chop the onion, tomatoes, peppers and cilantro.
Using a wooden spoon, mix all together in a non-reactive bowl.
Add the lime juice and salt & pepper to taste. Incorporate all together. Taste for seasoning and adjust salt if needed. If using Tajín, add the Tajín before adjusting for salt.
If using pineapple or mango, incorporate right before serving.
You can serve immediately or cover and refrigerate overnight for a deeper flavor.
Printable Recipe (PDF) below: