Pico de Gallo-The Rooster’s Beak (Salsa Fresca)

Pico de gallo looks and tastes like a party on your palate! A colorful salsa fresca with meaty Roma tomatoes, zippy onion, aromatic cilantro, and snappy jalapeno is bursting with authentic Mexican flavor.

Looking for more appetizers and party foods? Here are a few fantastic party snack recipes we love! Honey & Walnut Baked Brie, three-ingredient Gruyere Asparagus Puff Pastry Tart, and “who needs wings” with Easy Baked Buffalo Chicken Dip! I kid you not; make these appetizers, and you’ll see why “taste testing” and “one more bite” leads to “oh my gosh, I can’t believe I ate all that…by myself!”

Be sure to sign up for my email… to get new recipes and ideas in your inbox!

Why Is Pico de Gallo Also Called “Rooster’s Beak?”

Because that’s what pico de gallo translates to in Spanish, more precisely, “beak of the rooster.” Who knew?! There are a few ideas about how this Mexican dish was named rooster’s beak. Some say pico was initially eaten by pressing the index finger to the thumb, mimicking a rooster’s beak. People native to the Northwest region of Mexico use serrano peppers shaped similarly to roosters’ beaks in their salsa fresca recipes.

Tortillas chips’ festive forever partner, pico de gallo, has more than one name, such as salsa fresca (fresh sauce), salsa cruda (raw sauce), and salsa bandera (flag sauce). Flag sauce references the Mexican flag’s bright red, green, and white colors. Pretty cool, right? No matter what you call this super simple chop-and-toss salsa recipe, everyone else will call it fantastic!

Simple Pico de Gallo Ingredients

You get a zesty-tangy and zippy kick with a fresh pico de gallo salsa! Look for fresh, firm, and colorful fruits and vegetables to make this fresh pico recipe!

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Roma Tomatoes – a firm, meaty pulp that holds up well for fresh salsa recipes. They are also called Italian or plum tomatoes.
• Red Onion – is milder and a bit sweeter than yellow onion and adds a nice pop of color.
• Fresh Cilantro – is a vibrant, aromatic herb commonly used in Mexican cuisine. 
• Green Onions – are also called spring onions or scallions.
• Garlic Cloves – minced 
• Medium Jalapeno*– finely diced and deseeded with the membrane removed.
• Fresh Lemon Juice – if you’ve got a gorgeous yellow lemon, zest it before juicing and freeze the zest to use at another time.
• Salt & Black Pepper

*DYK? Tabasco is actually 6-10 times hotter than a jalapeno on the Scoville Heat Unit Scale; the SHU shows how much capsaicin (“hot”) a pepper contains. The SHU for jalapenos ranges in heat/capsaicin from 2.5K – 8K, but tabasco (cultivar) peppers range between 30K – 50K! That’s a huge difference!

This post may contain affiliate links. Please read my disclosure policy here.

Throwing Together The Best Pico de Gallo Salsa

This fresh salsa recipe is so tasty and adds up to be as simple as chopping and tossing everything together. So gather a sharp knife, spoon, cutting board, festive bowl, and a lemon juicer, and let’s get to it!

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. As always, wash, drain, and prep all of your veggies. (See notes about jalapeno preparation)
2. Toss everything in a bowl and squeeze lemon over the top.
3. Season with salt and pepper, stir, cover, and chill.

Serve pico with chips, and enjoy! It’s that easy!

Pico de Gallo Con Jalapeño Recipe Notes

• When prepping fresh jalapenos for pico, wear disposable gloves. For goodness’ sake, don’t touch a thing (especially your eyes or face) before taking them off. The oils can light you up, and not like a Christmas tree! 🫣
• Feel tetchy about jalapeno heat in a salsa fresca? Remove the seeds and light membrane to reduce the spice factor. 
• I recommend adding only one jalapeno to start unless you like heat. Taste at the end and add more if needed when serving immediately.
• If you chill pico de gallo and plan to serve it hours later or the next day, the oils from the jalapeno continue to release into the salsa. So, the spice factor ratchets up the longer your pico marinates. 
• Freshly squeezed lime (especially key limes) in place of lemon juice (or a combo of the two) is muy bueno! (Vinegar works in a pinch.)

Some Extra Pico de Gallo Ingredient Ideas

Want an additional authentic flair to spice your salsa up? Try a pinch or two of cumin or chili (pepper) powder.

For the best melding of flavors, chill homemade pico for at least an hour. Make the salsa recipe early afternoon, chill, and remove from the fridge 15 minutes before serving for optimum flavor.

Easy additions for salsa fresca:

• Roasted Corn
• Watermelon
• Pineapple
• Mango
• Avacado chunks

No lemon? No problemo! Use lime juice or some vinegar when making a pico de gallo recipe. The added acid brightens all of the robust salsa ingredients.

Storing Homemade Pico de Gallo

An excellent advantage of a salsa recipe is that it can go from cutting board to table. Still, I think pico de gallo always benefits from a siesta in the fridge before serving.

Refrigerate/Leftovers

Refrigerate unused portion in an airtight container or tightly covered in plastic wrap. Pico de gallo will keep for 1-2 days in the fridge.

Storage Note: With double batches, serve a half portion for smaller crowds, replacing it as it is used up with a fresh bowl of pico.

• If you or your guest are directly dipping, then store leftover pico de gallo separately from any not set out. 
• When other foods are dipped into salsa, it will break down quickly, so use that up first.

Serving Suggestions & Recipe Ideas

Pico de gallo has more uses than un chucho has fleas. 😀(mutt) You’ll be surprised how easily pico salsa can be incorporated into any meal, including breakfast. Think fajita omelet with sour cream and pico. Wow, I’m hungry now!

• For an amazingly simple and scrumptious “lazy guacamole,” mix this homemade pico de gallo recipe with ripe, smashed avocado. Viola!
• Spoon it on tacos and quesadillas.
• Mix up a delicious “salsa ranch dressing” by combining pico de gallo and sour cream, kefir, buttermilk, or plain yogurt. Add liquid, if needed, and seasonings: salt, garlic powder, and a pinch of cumin to taste. Yum!
• Fresh pico de gallo is the bee’s knees on Southwest Baked Egg Cups, with Mini Taco Bites, over Black Bean Pizza, or as a garnish (double scoop for me, please!) on Cheesy Chili Mac.
• Serving ideas for homemade pico de gallo are incomplete without a shout-out to salsa fresca’s forever friend and the mainstay of Tex-Mex, authentic tortilla chips. Simple, classic, and always welcomed!

Like This Recipe? Pin It!