Pico de Gallo

Pico de Gallo Recipe

Pico de Gallo

Pico de gallo (Pickle de Gallo), this delicious, easy, nutritious meal plan to help you and make your cooking decisions easier. Starting by showing you an excellent recipe for Pico de Gallo, with an acceptable budget and appetizing for all types of diners.

Some of you have asked us about Pico de Gallo, also called “mild sauce,” and it is nothing more than a kind of salpicón or vinaigrette made with vegetables that have the colors of our Mexican flag red, white, and green. It is mainly used to accompany this elaboration conceived as a sauce, although we could say that its appearance is more like a salad since it is not liquid or creamy; it is made up of several chopped or chopped ingredients.

Homemade Pico de Gallo

Its use in Mexican gastronomy is versatile as it is served with meat and fish, quesadillas, and tacos, among others. Of course, as with all recipes, variants arise depending on the families, the cooks, or the region of the country. For now, we will show you the traditional recipe or at least the most popular and straightforward but very delicious; we love it, to the point that we also make it to season dishes that are not of Mexican origin.

Pico de Gallo Ingredients

Preparation time: 10 minutes

2 medium tomatoes, seeded and finely chopped

1 medium jalapeno pepper, stemmed and finely chopped

2 medium garlic cloves, minced

1 small red onion, finely chopped

1 avocado, diced (optional)

1/3 cup freshly shelled corn, cooked (optional)

1/3 cup finely chopped fresh cilantro

2 tablespoons of freshly squeezed lime juice.

1/4 teaspoon table salt, plus a little more for seasoning

1.- In a medium bowl, stir to combine the tomatoes, jalapeño, garlic, onion, cilantro, lime juice, and salt. You can taste and also season with additional salt, if necessary.

2.- Serve immediately or cover and keep in the fridge until ready to use.

This dish is very traditional in our country and widely used in much of America and the Caribbean coast. Many dishes are seasoned with this recipe, such as nopal tortillas, nachos with guacamole, and toast. You can use it for chicken stuffed peppers like we used to make at home, seafood salads, and Huevos Rancheros. We recommend that if you need to add corn, fresh, sweet corn tastes best, but in a pinch. You can also use the same quantity of frozen and thawed corn kernels.

If you are quick with the knife, it does not take even ten minutes to prepare. You can use it in addition to what we have told you as a base to prepare more complete salads by mixing them with boiled potatoes, pasta, or rice. To serve, put it on the table with a sauceboat.


Once you try this version of Pico de Gallo with tomato, we assure you there will be no turning back. We also want to explain to you that there are two things that this dish can assimilate, and it is not included in the recipe, and that is apple cider vinegar and olive oil. The idea is that it will serve to dress it as if it were a salad, and we promise this is the difference.

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