Quick and Easy Homemade Pico de Gallo

Share this post

“Salsa is now the number one condiment in America.”

“Do you know why-? Because people like to say ‘Salsa’.”

“See, this should be the show. This, just talking.”

“What? Just talking? Well, what’s the show about?”

“It’s about nothing.”

This homemade pico de gallo will transform and brighten any of your dishes. This is a great dish to make up before that forgotten pot-luck picnic and grab some chips on your way to the party. This Pico de Gallo recipe deserves a spot on top of your tacos or breakfast burrito for sure. This one is for all my fellow Seinfeld fans.

Nutrient Highlight on Pico de Gallo

• Tomatoes: Rich in lycopene, a powerful antioxidant shown to reduce inflammation and protect against cognitive decline. Also contains vitamin C to support adrenal health.
• Garlic: Contains allicin, known to reduce oxidative stress and support circulation—important for mental clarity and energy.
• Onion: High in prebiotic fibers, which help feed healthy gut bacteria that play a key role in mood regulation.
• Jalapeños/Serranos: The capsaicin in these peppers helps boost endorphins (your feel-good chemicals) and may enhance focus and metabolism.
• Cilantro: Supports natural detoxification and is rich in vitamin K, which is crucial for brain signaling.
• Lime Juice: High in vitamin C and refreshing in flavor, helping to support immune and adrenal function.
• Salt: A small pinch of unrefined salt helps regulate hydration and supports nerve function—especially important if you’re dealing with adrenal fatigue or burnout.

---

Are salsa and pico de gallo the same thing?

Not exactly—pico de gallo is a type of salsa, but not all salsas are pico de gallo.

• Pico de gallo (also called salsa fresca) is uncooked, chunky, and typically made with fresh tomatoes, onions, peppers, cilantro, lime juice, and salt.
• Salsas, in general, can be cooked or raw, smooth or chunky, and may include roasted tomatoes, tomatillos, or other blended ingredients.

---

Can pico de gallo be frozen?

Technically, yes—you can do anything you want right? But it’s not recommended.

• Freezing changes the texture dramatically: the tomatoes and onions release water when thawed, becoming mushy and watery.
• If you must freeze it, consider blending it into a smoother salsa or cooking it down first to maintain some quality.

For best results, enjoy fresh or refrigerate for up to 5 days.

---

What does “pico de gallo” mean literally?

Literally, “pico de gallo” means “rooster’s beak” in Spanish.
There are a few theories behind the name:

• One is that the salsa was traditionally eaten by pinching bits between the thumb and forefinger—like a bird pecking.
• Another idea is that the chopped shape of the ingredients resembled a rooster’s beak.

I’m not sure if either explanation makes it more appealing.

---

Fresh Tomato Salsa (Pico de Gallo)

Ingredients:

• 4 Roma tomatoes, chopped
• 2 jalapeños or serranos, seeds removed and chopped fine
• 3–4 cloves of garlic, minced
• ¼ red onion (about ¼–½ cup), chopped fine
• Bunch fresh cilantro, chopped to taste
• Juice from ½ lime
• Pinch of salt, to taste

---

Instructions:

1. Chop all produce to desired consistency.
2. Stir together in a large bowl.
3. Transfer to a serving dish and enjoy immediately!

---

💡 Notes:

• This salsa stores well in an airtight container and can be refrigerated for up to 5 days.
• Try adding it to scrambled eggs, grilled chicken, or roasted sweet potatoes for a bright, brain-healthy boost.

Picture this atop of your cheesy breakfast omelette!

*This post may contain affiliate links which means I may make a small commission at no extra cost to you. I do not recommend any products that I have not personally vetted.*

Like this recipe? Save for later!