How To Make The Best Pico De Gallo

Pico de Gallo is commonly used and present in Mexican Cuisine. It is known by many names. Some of these names include Salsa Fresca, Salsa Mexicana or Salsa Bandera and Salsa Cruda. 

This has lesser liquid compared to other salsas, and because of that, it can be used as the main ingredient in dishes. It can be served both as a side dish and as a main dish and is considered one of the most favorite dishes in Mexican Cuisine.

Pico De Gallo Ingredients

Pico De Gallo is easy to make. The most basic recipe includes only five ingredients. That makes it six if you, of course, count the salt. The main ingredients include ripe red tomatoes, jalapeno, cilantro, white onion, lime and salt. Other variations include tomatillos, avocados, orange, jicama, cucumber, papaya or mild chilis. Some regions in Mexico add some of these variations to suit their palette. 

Did you know that

Pico de Gallo was given the name Salsa Mexicana or Salsa Bandera because of the presence of the red tomato, white onion, and the green chili and cilantro which represent the Bandera or the Mexican flag.

Mango Pico De Gallo: The Best Modification

Mango Pico De Gallo is another variation. The mango adds a sweet-sour tangy taste which makes it a good taco bar fixing. Mangoes are a universally loved type of fruit, so adding mangoes to Pico De Gallo is acceptable to most who love this dish. 

When Cooking Pico De Gallo Goes Wrong

  • If the pico de gallo becomes too watery, you might want to stop adding lime and make sure to remove all excess water, but if that would not be possible, chopping more onions and other ingredients and adding them up minus the lime would help lessen the excess water. 
  • If the Pico de Gallo turns out to be too salty, add more of the ingredients and lime to balance out the saltiness. 
  • If your Mango Pico De Gallo turns out to be too sour, you might want to limit adding in lime. Depending on the ripeness of the mango, the taste can easily shift from either too sweet or too sour. Mangoes may look ripe on the outside so try and taste the mangoes before adding them into the mix.    

Tips in Cooking Pico De Gallo

Make sure that ingredients are always fresh and washed properly. Dry the ingredients before cutting them off. Sometimes, a little water or ingredients that are not fresh affect the taste of the dish and might also spoil easily. Avoid leaving the dish in open-air and put a lid if necessary. Refrigerate it if needed to avoid early spoilage. 

Best Served With 

Pico de Gallo is a very versatile dish. It can be the main ingredient or it can be a side dish.Depending on the variation of the Pico de Gallo that you will prepare, it can be eaten or served with almost anything. 

  • As a bar fixing, it can be eaten with tacos and fajitas. It can be put as a topping over fried fish. 
  • It can be incorporated with boiled eggs. Some eat it as snacks with a tortilla.
  • Many restaurants serve this together with beans and sometimes added even in spaghetti. 
  • Fish tacos can be brightened up with some zesty Mango Pico de Gallo. 

Pico de Gallo is indeed a versatile and tasty dish or side dish. 

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Best Pico De Gallo Recipe

Course Appetizer
Keyword Vegetable recipes
Prep Time 40 minutes
Total Time 40 minutes
Servings 4
Calories 1kcal
Cost $5-15


  • 4 pcs Red Tomato big size, diced
  • 1 pc White onion big size, diced
  • 1/2 cup Kinchay sliced finely
  • 1/2 tsp Salt
  • 1 pc Lemon big size, squeezed
  • 1 pc Green bell pepper small size, diced


  • In a medium bowl, combine tomato, onion, Green Bell Pepper and Kinchay. Season salt and Lemon squeeze. Stir until evenly distributed.
  • Refrigerate for 30 minutes.
  • Serve with Nacho. Enjoy!


Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 291mg | Sugar: 1g

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