Pico De Gallo (One Bowl)
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The best quick and easy pico de gallo recipe, homemade with fresh ingredients in one bowl and 10 minutes. A simple, traditional Mexican salsa, served as a side dish or appetizer!
This Strawberry Salsa (One Bowl) is one of my favorites to make in the Summer time but nothing beats today’s classic recipe. It’s just as good, if not better, than what you get at restaurants.
This is the ultimate authentic salsa and I truly believe that all other “cool” salsas we enjoy today have been adapted from this classic version in some way or another.
You may know it by other names too: salsa fresca (fresh salsa) or salsa cruda (raw salsa) or even salsa huevona (lazy salsa).
How to make pico de gallo?
- Add chopped tomatoes, onion, jalapeno, cilantro, garlic in a large mixing bowl.
- Mix in lime juice, zest, salt, pepper, cumin.
- Chill in fridge.
- Serve and enjoy.
What is pico de gallo?
It’s a salsa, made by mixing together fresh tomatoes, onion, jalapeno, cilantro, lime, garlic and seasoned with salt and pepper. Typically, it’s served as a side dish, appetizer or a topping in Mexican cuisine.
What does pico de gallo mean?
In Spanish, the translation/ meaning is: “beak of the rooster.” Based on my research, apparently this salsa reminded people of the colorful feathers of a rooster and thus, resulted in that unique name. However, some people say that it got this odd name because it looks like bird food.
What to serve with best pico de gallo recipe?
I love it with tortilla chips. It makes a delicious appetizer and is also great for Cinco de mayo, game day and tailgating parties.
Use it as a topping in rice bowls, burrito bowls, tacos, tamales, burritos, enchiladas, tostadas, along with rice, beans, Vegetable Fajitas (One Pan) and cooked meats such as Mexican Shredded Chicken (One Pot) or Steak Fajitas (One Pot) or,Chicken Fajitas (One Pot).
Set up a taco bar with this salsa and and all the other sides and allow your guests to get creative.
Can you make homemade pico de gallo salsa night before?
Yes, you can but the tomatoes will get a little mushy and the cilantro might wilt a bit. Overall, the salsa will be more “watery.”
What is the difference between salsa and pico?
Salsa has a thinner consistence because the ingredients are usually pureed in a blender but pico is chunky and all the ingredients and finely chopped and mixed together with a spoon.
Add avocados– Mix in 1-2 diced avocado.
Add fruit– Mix in mangoes, pineapples or strawberries to counter the spice.
Add other herbs– Cilantro is the classic choice but you can also add parsley or chives or mint.
Add fresh vegetables– This would also help balance out the spice factor. My personal favorite add-ins are cucumbers and corn.
Turn it into guacamole- Mix some pico with mashed avocados for a super simple guac!
Tips and Techniques
Do not use a blender-This salsa is traditionally served chopped. Adding everything in the blender to puree it or pulse it will make a chunky, mashed paste.
Quality matters– Use the freshest, ripest, juiciest tomatoes you can find.
Fresh tomatoes vs. Canned tomatoes– DON’T use canned tomatoes. Roma tomatoes, plum tomatoes or even cherry or grape tomatoes are the best. Be sure to remove the seeds and make sure they are ripe.
White onions vs. Red onion– Either can be used and it’s a personal preference. Red onion is a little sweeter.
Jalapeno vs. Serrano- Either can be used. Be sure to remove the seeds to prevent the salsa from becoming too spicy.
Cumin is optional– I like to add it because I think it adds a wonderful subtle taste.
Adjust amount of ingredients– This is such a versatile recipe that all the ingredients can be adjusted to your preference. Don’t like onions? Reduce the quantity. Too much zest? Omit it e.t.c.
Lemon vs. Lime– Traditionally, limes are used but lemons work well too.
Let it rest– Once you have tossed all the ingredients together, cover and chill in the fridge for 20-30 minutes to allow the flavors to deepen. This is optional but I really think it makes a big difference.
Other One Pot Mexican Side Dishes
Easy Pico De Gallo Recipe
- 5-6 Roma tomatoes, Deseeded, Finley chopped
- 1/2 cup Onion, Finely chopped
- 1 Jalapeno, Deseeded if you want it mild, Finley chopped
- 1/3 cup Cilantro, Finley chopped
- 2 cloves Garlic, Finely minced
- 2 tbsp Lime juice
- 1 tsp Lime zest
- Salt, To taste
- Pepper, To taste
- 1/4 tsp Cumin powder, Optional
- In a large mixing bowl, add chopped tomatoes, onions, jalapeno, cilantro, garlic, lime juice, lime zest, salt, pepper, cumin powder.
- Mix everything together until combined.
- Cover and chill for 20-30 mins in the fridge to allow the flavors to deepen.
- Serve and enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Happy cooking everyone!