Salsas are very popular in Texas. Many Tex-Mex restaurants in Austin serve three or four different salsas. Pico de gallo is a fresh and flavorful salsa that is easy to make and is perfect with tortilla chips or as a topping on your favorite Tex-Mex dishes.
Pico de gallo is a popular chunky salsa made with tomatoes, onions, jalapeño or serrano peppers, cilantro, garlic and fresh lime juice. While many traditional pico de gallo recipes do not include garlic, this version does. The garlic adds subtle complexity to the flavor.
Jalapeño peppers are traditionally used in pico de gallo, however this Tex-Mex version uses serrano peppers which have a more intense flavor and are 3 - 4 times hotter. Remove the seeds and ribs to reduce the heat a bit.
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Pico de Gallo vs. Salsa
Most Tex-Mex salsas are blended and smooth. Pico de gallo is a chunky salsa. Both have their place and are often used together. For example, Crispy Tacos Made With Leftover Brisket uses both Fire-Roasted Salsa Roja and chunky pico de gallo.
Ingredients
Pico de gallo is made from a few fresh ingredients in about 5 minutes.
- Roma tomatoes
- White onions
- Serrano peppers
- Garlic
- Cilantro
- Fresh lime juice
- Kosher salt
See the recipe card for quantities.
Instructions
A serrano pepper is smaller than a jalapeño pepper and is hotter. It also has a more intense flavor.
The heat (from capsaicin) comes from the seeds and the ribs. This recipe calls for removing the seeds and ribs. If you want your salsa really hot, leave them in.
Remove the seeds and soft center from the roma tomatoes. The white core is just not very appealing in pico de gallo.
Dice the onion and the tomatoes into small pieces, about ¼" or smaller.
The salt will cause the tomatoes to sweat and cause some water to form in the bowl. This is expected and it's actually pretty good when eating the salsa with fresh tortilla chips.
Variations
Pico de gallo is easy to adjust for to your taste. Try mixing it up a bit.
- Jalapeño Peppers - Use jalapeño peppers instead of serrano peppers for a milder taste and less heat.
- Make it Hotter - Add another serrano pepper with the seeds and ribs left in.
- Red Onion - White onion has a milder taste, red onion has a stronger taste and adds some color.
Let it Rest
Pico de gallo is like most salsas that are actually better the next day because the flavors have time to blend and balance each other out. If you just can't wait a full day, then make it in the morning and let it rest in the refrigerator in a covered container for at least 2 hours.
How Long does Pico de Gallo Last in the Fridge?
Fresh pico de gallo will last about 5 days in the refrigerator if stored in an airtight container. Glass containers with a tight lid work best. Plastic single-use containers, like a deli would use, also work well.
Can You Freeze Pico de Gallo?
Yes, you can freeze pico de gallo, but it will not be anything like fresh salsa. Water expands when it freezes. The water in the peppers and tomatoes will expand and cause the cells to rupture changing the texture of the salsa. After it thaws, the pico de gallo will be soft, more like cooked salsa, and the cilantro will have turned dark in color. It's just not the same. Make a new batch of fresh. It's worth it!
Top tip
Wear gloves! Capsaicin, the ingredient in peppers that makes them hot, is easily absorbed into your fingertips and is very hard to wash away. Rub your eyes just one time and you will wish you wore gloves.
Related
Looking for other recipes like this? Try these:
Recipes Using Pico de Gallo
These are my favorite dishes to serve with fresh pico do gallo:
📖 Recipe
Pico de Gallo Recipe
Ingredients
Method
- In a medium bowl, mix the oil, garlic, lime juice and one half of the diced jalapeño peppers. Let it stand for 15 minutes to for the flavors blend.
- Add the diced tomatoes, onion, cilantro and salt. Mix well and taste. Add additional salt and diced peppers to suit your taste.
Lainie says
Dave: Just curious: What's the purpose of adding oil to your Pico de Gallo? First time I have seen anyone do that and it's for sure, not traditional
I assume you have a reason you add it- Could you give a brief explanation...?
I'm a retired chef in CA and was looking at dill pickles techniques, ran across yours.
I like your site. Quite an eclectic mix! Scones to ribs, tallow fries ( you totally got me with that one: the French use duck fat to make pomme frozen and it's just fabulous), and all the heart stopping beefy dishes.
Thanks and have a good weekend.
Lainie
dvscott902 says
Lainie,
Thanks for the comment and the kind words, much appreciated.
Years ago, I came across a recipe by Danny Trejo for Pico de Gallo that contained a tablespoon of olive oil. While he didn't address why he added it, I tried it and discovered two things. First, onions (particularly red ones) can vary a lot depending upon where they are harvested. In Austin, we get produce from all over, a lot of it from Mexico. Sometimes the onions can be pungent and bitter, and the little bit of olive oil tames that a bit. Second, freshly made Pico de Gallo (I'm talking 5 minutes old) can be dull looking. Tossing in the olive oil gives everything a little bit of shine and makes it a little more appealing. Once I started, I never stopped.
On a side note, I grew up in the San Fernando Valley and miss the food. What kind of dishes did you like to prepare?
Dave