Pico de Gallo Salsa

Name: Pico de Gallo Salsa
Yield: yields
Ingredients: 16 cups water; 2 1/2 cups dried hibiscus; 1 cinnamon stick, ideally Mexican, broken into pieces; Sugar, to taste (start with 1 cup)

servings

2¼-3 ½ cups

Prep

cook

Last updated on

February 19, 2026

Pico de gallo literally means “rooster’s beak.” The name has a few theories behind it. Some say it refers to the small, peck‑sized cuts of the ingredients, others say it comes from the way people used to pinch it with their fingers to eat it. Whatever the case, versions of this salsa go back to pre‑Hispanic times! Cilantro and lime came later with Spanish influence, but the spirit of the salsa has stayed the same: simple, fresh ingredients chopped small and mixed together. It was yummy then, and it's yummy now!

Notes & Tips

Tomatoes: Romas hold up best, but any ripe tomato can work if you remove excess juice.
Serving ideas: Perfect with tacos, quesadillas, grilled meats, eggs, or as a topping for molletes.
Storage: Best fresh, but keeps 1-2 days in the fridge.

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Salsas

Pico de Gallo Salsa

serves

2¼-3 ½ cups

prep in

minutes

cook for

Ingredients

4 ripe Roma tomatoes, diced
¼–½ white or red onion, diced
1–2 serrano or jalapeño chiles, minced (You can deseed for less heat)
2-4 garlic cloves, finely minced or grated
¼ cup cilantro, chopped
Fresh juice of 1-3 limes
Salt to taste
1 avocado, diced (optional)

Directions

Dice the tomatoes, onion, chiles, garlic, and cilantro.
Mix everything well.
Add the lime juice and salt. Mix gently and taste, adjusting lime or salt as needed.
If using avocado, dice and fold it in gently at the end to keep the pieces intact.
Let the pico sit for 5–10 minutes so the flavors come together.
Enjoy!