Pico de gallo shares the same basic ingredients as 

traditional red salsa, but the

preparation methods are different.

Pico de gallo always uses raw, diced ingredients. It’s less wet, and it adds a
wonderful chunky texture and substance to tacos and more. Salsa can call for
roasted or stewed tomatoes, and is generally closer to a purée in texture.

Both are delicious, both go great with guacamole, and I often layer pico de
gallo over salsa for double the flavor (if only you could see my regular burrito
bowl order at Chipotle).

Pico de Gallo Translation & Pronunciation

I bet Chipotle calls their pico de gallo “tomato salsa” since it’s easier to say!
You might also see it called salsa fresca (fresh sauce). Pico de gallo literally
translates to “rooster’s beak,” but no one’s exactly sure why.

Here’s how to pronounce pico de gallo in unofficial Kate-style mark-up: PEE-

koh day GUY-yoh.
 WATCH HOW TO MAKE PICO DE GALLO
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How to Make the Best Pico de Gallo
Here are my top tips to ensure that you make the best pico de gallo you’ve ever
had.

1) Use ripe red tomatoes.

Ripe tomatoes are absolutely key to making great pico de gallo. Sad pink
tomatoes do not make good pico de gallo. Roma tomatoes are a good choice
since they are less watery, but use the most beautiful red, ripe tomato variety
available. Core your tomatoes and remove the seeds before chopping. Use
every last bit of the red tomato flesh inside!

In the winter, you can use cherry tomatoes, which tend to have good flavor
year-round. Be prepared to chop them into small pieces, and perhaps give the
finished product some extra time to marinate since cherry tomatoes tend to be
more firm than most.

2) Chop your ingredients very finely.

Chop your tomato, onion, jalapeño and cilantro finely and you will be
rewarded with more flavor in every bite. This is worth the extra effort!

3) Let the onion, jalapeno, lime and salt marinate

while you chop the tomatoes and cilantro.
I learned this trick from this recipe. I’ve tested pico de gallo both ways
(marinated onion/jalapeño vs. tossing all the ingredients together at once).
The marinated onion/jalapeño batches were indeed my most flavorful batches.

Full disclosure: It’s possible that my tomatoes for those batches were better, so
I’m not entirely convinced that the method made the difference. This “step”
doesn’t take any extra time, though, so I recommend it.

4) Let your pico rest for 15 minutes before serving.

This step gives the flavors time to mingle and brings out their best. As the
tomatoes and remaining ingredients rest, the salt draws the moisture out of the
ingredients and condenses their flavor.
Try your pico de gallo before and after marinating, and you’ll see what I mean!
If you won’t be serving the pico de gallo immediately, you can refrigerate it for
several hours or even overnight.

5) Serve with a slotted spoon.

Tomatoes release a good amount of moisture, so you will see some tomato
juice pool at the bottom of your bowl. The easiest solution here is to serve your
pico de gallo with a slotted spoon or large serving fork.

This way, you don’t transfer a ton of moisture with your pico. Say no to soggy
nachos!