pico de gallo

2017-01-22 a.o.

Pico de gallo is a spicy Mexican raw vegetable salad that can be served as a side dish in its own right, but is more often used as a sauce with just about any Tex-Mex dish, especially with tacos.

The ingredients for pico de gallo is pretty much the same throughout Mexico, but quantities can be adjusted to your personal preferences. Use a lot of raw onion or none at all; make it mild or flaming hot. Use parsley if you don’t like cilantro. As you can see in Pic2, we serve the cilantro, serrano peppers and raw onion separately, so everyone can serve themselves however much or little they want.

Keep pico de gallo as dry as possible. The vegetables deteriorate very quickly when they are floating in liquid. Not juicing the tomatoes and adding more lime juice shifts this preparation towards salsa.

Marielos usually prepares this. She cuts the veggies smaller and more evenly than I do without crushing them.


Pic1: pico de gallo
Pic2: cilantro, serrano, onion


This is what you need for 4 servings:

  • 4 large plum tomatoes
  • 1 celery stalk
  • 1 small cucumber
  • cilantro
  • 1-2 serrano peppers
  • lime juice to taste
  • S&P



B. Mango salsa

C. cucumber salsa

All pictures below were borrowed from the internet.

I include these two here on this page, because in many ways, this recipe is closer to the 'dry' unblended pico de gallo than to the wet salsas. Cucumber salad is the same as mango salad, but with cucumber substituting for the mango. (Pic7+8) Of course, you can also do both. (Pic9)


This is what you need:

  •  2 mangos / 1 salad cucumber
  • red onion
  • jalapeño or serrano pepper
  • cilantro
  • lime juice
  • garlic
  • salt


  • bell peppers, red or other
  • apple cider vinegar
  • hot chile powder
Pic3: loaded mango salsa
internet picture



3 internet pictures

Pic4: ingredients basic recipe
 Pic5: basic mango salsa
Pic6: loaded mango salsa ingredients

3 internet pictures

Pic7: cucumber salsa
Pic8: cucumber salsa
Pic9: mango-cucumber salsa