What Does Pico de Gallo Mean?
So. What I like about pico de gallo is that it is raw and fresh. Simple ingredients tossed together to make a refreshing salsa. I order this all the time from menus. Chips and pico de gallo, or tacos with pico de gallo on top. Yes please! Without considering why is it called pico de gallo.
Translated, it literally means beak of the rooster. The consensus online (or maybe everyone is just referencing the same sources) is the name comes from the method used to eat the salsa, by pinching the index finger to thumb, like a beak. See below for a link to more Wiki information on this and other interesting etymology ideas by food writer Sharon Tyler Herbst!1
Time to make the salsa!
What You’ll Need to Make Pico de Gallo
The good news… not much! Just a few ingredients.
- Roma Tomatoes – I like to use these because they have thick flesh, are usually available, and generally economical. The redder the better. Try to find tomatoes that are darker in color.
- Jalapeño Pepper – Add a little color, a little heat. I think the flesh offers enough heat for me. I recommend removing the seeds. You can make this salsa without the jalapeño pepper if you like. If you want the color and crunch, substitute with a little green pepper.
- Lime Juice – Fresh squeezed or pre-squeezed ready to go from a bottle will work too. Lime juice brings acidity and a bright flavor to the salsa.
- Red Onions – You can use a sweet white onion as well if that’s what you have, but I like the bite of the red onion, and of course the color.
- Cilantro – I know cilantro isn’t for everyone, so this can be left out if you’re not a fan. But if you are or are willing to give it a go, add a bit of chopped cilantro. See ‘Tips, Tricks, & FAQs’ for hints on how to store left over cilantro.
How to Make Pico de Gallo
Making fresh salsa takes just a few minutes! Never buy store bought again! Simply slice the Roma tomatoes, red onions, and jalapenos into diced pieces.
My goal is to cut each into what I would call petite diced. You want scooping this mix to be like scooping popcorn kernels on to a chip… that sounds weird, but I’m making the comparison to explain a smaller size to make scooping easy.
Cilantro adds a unique flavor, color, and fragrance. Tear leaves from the stems and rough chop the leaves or tear the leaves apart. Add the cilantro to the salsa.
Cut a lime in half. Use a juicer or hold the lime in the palm of your hand and using a fork twisted into the pulp, squeeze out all the juice. Add the juice and salt to the salsa and mix. Done! Serve with chips, over tacos, or see my recipe for Tuna with Pico de Gallo and Cucumbers.
Tip, Tricks, & FAQs
- What is the difference between pico de gallo and salsa? I’d like to know this too! Have I mistakenly been calling pico a salsa all these years when it is not? Nope, according to Master Class2, pico has fewer ingredients, is fresh, and has less liquid. Pico de gallo is a type of salsa. Phew!
- How to store cilantro in the fridge? I store extra cilantro in a metal bowl with a lid. Add a damp paper towel over the leaves and store for at least 4-5 days. The cilantro used for the photos in this post were stored this way in my refrigerator for at least this long.
- Store left over salsa in a well-sealed container for 3-4 days. The longer the salsa sits, the more liquid it will release. Drain the juice off if you like, or keep it with the salsa.
- Make guacamole a snap by mashing up avocado, adding a hefty scoop of pico de gallo, and a dash of salt.
- Source: Wikipedia, who sites food writer Sharon Tyler Herbst research on the etymology of the name ‘pico de gallo’. ↩︎
- Source: Master Class ↩︎
Pico de Gallo
Equipment
- cutting board
- paring knife
- measuring cups
- measuring spoons
- large mixing bowl
- large spoon
- juicer or fork
Ingredients
- 4 Roma tomatoes
- 2 Tablespoons 1/2 medium jalapeño pepper
- 1/3 cup diced red onion
- 1/4 cup chopped or torn cilantro leaves
- 2 Tablespoons lime juice (1-2 small limes)
- 1/4 teaspoon sea salt
- corn chips (optional)
Instructions
- Roma: Cut off the stem end, slice the tomatoes in half. Cut each half into thin slices from stem to end. Then, cut those pieces across into small, diced pieces. I also cut off any of the edible tomato flesh from around the stem piece you cut off earlier. I think this is easier than 'coring' the tomato. Add the pieces to the mixing bowl.
- Onion: Cut the onion in half and slice off the root end. Then, remove the skin. Slice the onions in thin strips from tip to root. Cut the thin slices across to make small, diced pieces. Add them to the mixing bowl.
- Jalapeño pepper: Cut the stem off. Slice the pepper lengthwise. Carefully remove the white ribs and seeds – do not touch your eyes after handling these peppers. Cut the pepper half into strips, then cut those pieces across into petite diced pieces. Add the peppers to the mixing bowl. Please remember to wash your hands!
- Lime: Cut each lime in half across the middle (not end to end). Using a juicer or a fork (twist the fork inside the pulp), squeeze juice. I like to squeeze the juice into a measuring cup or small bowl, then into the measuring spoon. Add the juice to the mixing bowl.
- To the mix, add salt and stir until well combined. Serve with corn chips, use to top burritos or tacos, or chill until ready to serve.
