Authentic Pico de Gallo Recipe Mexico, North America
JUMP TO RECIPEWe 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
Serve With
Cooking tips
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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
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Yucatán-style Pico de Gallo
Ready in 25minThe 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.
Pico de Gallo with Xoconostle
PREP 10min
READY IN 10min
The following recipe gives instructions on how to prepare pico de gallo with xoconostle, a cactus fruit similar to a prickly pear cactus. Remove the seeds and veins from the serrano pepper if you want to cut back on the heat.
Ingredients
Pico de Gallo with Xoconostle
2 xoconostles, peeled, seeds removed, and cut into chunks
2 Mexican limes, juice
1 serrano pepper, finely minced
1/4 jicama, peeled and diced
1/4 red onion, peeled and diced
1/2 tsp oregano
1/2 tbsp salt
Preparation
Pico de Gallo with Xoconostle
Combine the jicama, xoconostle, onion, and serrano pepper in a bowl.
In a separate bowl, whisk juice of two limes, oregano, and salt until well blended.
Pour over the ingredients in the other bowl, mix, and serve.
Other Variations
-
Yucatán-style Pico de Gallo
Ready in 25minThe 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.
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