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Authentic Pico de Gallo Recipe Mexico, North America

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

Typically made in under 10 minutes, the basic pico de gallo consists of tomatoes, white onion, cilantro, serrano and jalapeño peppers, juice of Mexican lime, and salt. To prepare, the ingredients are diced and mixed together with lime juice and salt. However, variations of pico de gallo can be found throughout Mexico. For example, in the state of Jalisco jicama, oranges, serrano chile, and onion are first mixed, then seasoned with lime juice, chile piquín powder, salt, and pepper. There are almost no rules to what you can use, whether cactus fruit xoconostle, mango, watermelon, cucumber, papaya, or melon. Pico de gallo is not so much a dish in itself, as more a dressing or a side served with other dishes, such as quesadillas, guacamole, molletes, and salads.

Pair with

Spirit

Tequila

Alternate Text Mexico

3.9

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Serve With

Snack

Nachos

Alternate Text Mexico

4.1

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Snack

Quesadilla

North America

4.4

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Sandwich

Mollete (Mexico)

North America

4.0

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Cooking tips

  • lime

    Use Mexican lime, which is traditional in Mexican cooking, as its juice gives the dish a brighter flavor when compared with other types of lime. This lime is smaller, smoother, with a thinner rind and has more seeds and more juice of higher acidity when compared to Persian lime.
  • chili peppers

    If you can't stand the heat use a small amount of chile pepper at first, then scale up, checking all the time to make sure you don't go overboard. Also, remove seeds and veins from the chiles you use, if you want to cut back on the heat.
  • tomatoes

    Always use ripe tomatoes, either plum or beefsteak ones.
  • other ingredients

    Besides basic ingredients, other ingredients are used as well depending on where you are in Mexico. These include a root vegetable jicama, sour oranges, chile piquín powder, pepper, oregano, mango, papaya, and many others.
  • method

    The preparation method is very simple; the ingredients are diced and mixed with lime juice and salt. Once prepared, pico de gallo can be served right away, or it can be left to sit for 30 minutes once mixed so the flavors can meld before serving.
  • serving

    Do not serve pico de gallo cold, or it will taste flat, but rather serve it slightly chilled or at room temperature. Typically, it is served as a side or a dressing with dishes like nachos, quesadillas, tacos, molletes, and guacamole. It can also be served as a snack with tequila, which is a common practice in the state of Jalisco.

Recipe variations

Yucatán-style Pico de Gallo

PREP 10min

COOK 15min

READY IN 25min

4.9

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The following is the recipe for Yucatán-style pico de gallo or x'nipek, as it's also called, which is made with charred vegetables, habanero pepper, and sour orange juice. It's adapted from the website of the Los Dos Cooking School in Mérida, Yucatán, founded by chef David Sterling, the preeminent authority on Yucatán cuisine who published two praised cookbooks, most notably Yucatán: Recipes from a Culinary Expedition, which got two James Beard awards.

Ingredients

6 Servings

Yucatán-style Pico de Gallo

6 Roma tomatoes, finely chopped, drained in strainer for 20 minutes

1 small white onion, charred in a comal or heavy skillet, and finely chopped

1 chile habanero, charred, cap removed and finely chopped

4 tbsp (60ml) cilantro, finely chopped

1/4 cup (75ml) naranja agria juice (sour orange)

Preparation

1

Yucatán-style Pico de Gallo

Step 1/3

Combine tomatoes, onion, habanero chile in a bowl, then refrigerate.

Step 2/3

When ready to serve, stir in cilantro, orange juice, and salt.

Step 3/3

Serve at room temperature.

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