PICO DE GALLO | How to Make Authentic Mexican Salsa Recipe

PICO DE GALLO | How to Make Authentic Mexican Salsa Recipe

– We’re coming up on one of
my favorite foodie holidays, and that, my friends, is Cinco de Mayo. Now I know Cinco de Mayo is not a widely celebrated holiday in Mexico, but it sure is here in
Southern California. There’s parades, parties, mariachi music, and everyone is outside
enjoying delicious Mexican food including tacos, fajitas, margaritas, and today’s recipe for pico de gallo. Pico de gallo is an authentic
Mexican salsa recipe made from a handful of fresh
ingredients, including: tomatoes, onions, cilantro, serrano pepper, lime juice, and salt. It’s chunky, spicy, easy to make, and it’s the perfect party appetizer. But I’ve got a bit of
a bonus for you today, because in addition to showing you how to make authentic pico de gallo, I’m gonna share with you
three not-so-authentic, but very
Downshiftology-appropriate recipes, and that’s for a creamy pico de gallo, a pico de gallo stuffed avocado, and a Mexican chicken
zucchini noodle recipe, and I’m pretty sure you’re
gonna love them all, so let me show you how to make ’em. First we’ll start with the pico de gallo, and to make that we’ll
need four Roma tomatoes, Roma tomatoes or plum tomatoes are the best for this recipe
as they have more flesh and less juice than your average tomato, but we’ll still need to remove the seeds, and to do that you can use your finger or cut out the middle portion and seeds with a small knife. What differentiates pico de gallo from restaurant-style salsa recipes is in fact its chunky texture, so removing the juice and seeds is key. You might also hear pico de gallo referred to as salsa fresca, and that translates to fresh sauce because all of the ingredients
in pico de gallo are raw. In other salsa recipes,
some of the ingredients may be cooked or flame broiled. Once you’ve sliced and
diced all of your tomatoes, add them to a mixing bowl, and then we’ll get started on the onion. You’ll want about 2/3
cup finely diced onion, and I’m just gonna dice the entire onion and save the leftovers to add into other recipes throughout the week. When it comes to the heat
in this salsa recipe, that’s from the serrano pepper. Traditional pico de
gallo recipes in Mexico almost always use serrano pepper, unless you’re in a more touristy spot where they might sometimes
use jalapeno pepper. Slice your serrano pepper in half, remove the seeds and membrane, and then dice it up very finely. Next, you’ll take a small
bunch of fresh cilantro, which I absolutely
love, then chop that up, and add it to your mixing bowl. To help all of these flavors
meld together and stay fresh, just squeeze the juice
of one fresh lime on top and add a 1/2 teaspoon of salt, which I forgot to show on the video, but you don’t wanna leave it out. Stir all of that together
until it’s well combined, add it to a serving bowl and then enjoy your fresh pico de gallo
with tortilla chips. Traditional chips, of course,
are corn tortilla chips, but cassava flour tortilla
chips are delicious as well. (relaxing music) All right, so let’s move on to some of these less traditional, but still incredibly delicious
ways to enjoy pico de gallo. First up is a creamy pico de gallo dip, and all you have to do is mix Greek yogurt with pico de gallo in a 1:2 ratio. So I’m adding one cup of Greek yogurt, and two cups of pico de gallo. I also recommend scooping
out the pico de gallo rather than tipping the bowl, so you leave out any watery portion from the bottom of the bowl. Then just give it a stir, and enjoy. This is great for those who like a slightly less spicy salsa, and I explain how the
yogurt calms the heat on the full recipe post on my website. Next up is pico de gallo stuffed avocados, and yes, this is as easy as it sounds. Just slice an avocado in
half, remove the seed, and add some pico de gallo. This is always fun for a party as you can have them
lined up for your guests to take as an appetizer, and it’s a great way to enjoy this salsa in a low carb way without
the need for any chips. The last recipe is Mexican
chicken zucchini noodles, and it’s a delicious meal that takes less than 30 minutes to make. All you have to do is slice and dice two boneless, skinless chicken breasts, and add them to a saute
pan along with a tablespoon or so of olive oil, or avocado oil. Give them a stir, add
two teaspoons of cumin, which is another great Mexican flavor, and cook the chicken for
about eight to 10 minutes, or until it’s cooked through. While the chicken is cooking,
spiralize two zucchini, and if you’ve never
spiralized zucchini before, make sure to watch my separate
video on how to do that. At this point the chicken
should be fully cooked so add one recipe of pico de gallo, and gently stir that for about a minute, then turn off the heat. The key here is not to cook the pico de gallo or zucchini noodles because they will go watery,
you just wanna warm them up. So add the zucchini noodles and then toss everything to combine, and before serving you can also crumble on some cotija
cheese, or queso fresco. (relaxing music) I hope you guys enjoyed
today’s video and new recipes, and if you did make sure
to give it a thumbs up. I have several more Mexican-inspired
recipes on my website, so make sure to check those out, and I hope you all have a wonderful and festive Cinco de Mayo. (relaxing music)

100 thoughts on “PICO DE GALLO | How to Make Authentic Mexican Salsa Recipe

  • Cinco de Mayo is almost here!! It's my favorite foodie holiday and in addition to today's pico de gallo recipe I've got TONS more healthy Mexican recipes on my website. So make sure to check those out! Enjoy! xo – Lisa

  • Lisa!! I highly recommend microwaving the lime to get more juice out! Maybe like 5-10 seconds is good enough. I do this & it helps use up the remaining juice. The end may be hot so be careful 😊👍

  • OMG, the other day my bf made some Mexican and he (please forgive him) bought some store brand Pico. I need to show him your videos, LOL
    Btw, I'm drooling over that creamy pico! 😋

  • I used to work a Mexican restaurant (in Canada though) and our pico de gallo was made the exact same way except we did use jalepenos instead. It's very good!

  • All 3 recipe look delicious! Putting the chicken recipe on the menu for this week!!!

  • I'm actually surprised you nailed the salsa de pico de gallo! (: we sometimes use olive oil instead of lime. I'm from Mexico and fun fact, in Puebla they do celebrate 5 de mayo, it's the only state that does for obvious reasons and we do eat pico de gallo with different dishes but it goes best with molletes during breakfast.

  • Personally prefer to use the seeds and juice of the tomatoes. Like the juicy type more and try not to waste anything. But thank you for clarifying that like this it´s more authentic. Also the zuccini-noodle recipe is great!

  • I am growing every single one of these ingredients in my garden this year…. I can’t WAIT to try all these recipes 🤗🤗

  • Hiya I just recently discovered your Chanel and I love all your recipes! This looks amazing and it’s so easy to make! Thank you so much for sharing 😄

  • Love the Mexican Zucchini Noodle recipe, can’t wait to try!! ❤️ I just started following you and have already made so many of your recipes!! Thank you for sharing!

  • Thank you so much for NOT putting garlic in this pico! Garlic is not an authentic ingredient in pico but so many people add it

  • You’re eating it wrong. You do not eat it with tortilla chips. Its a salsa that you eat with tacos or at a carne asada.

  • Are you able to make this recipe ahead of time and serve it the next day at a potluck without it getting super watery? Looks delicious!

  • Finally someone got it right!

    I love this fresh salsa. You can also blend it and serve it with totopos (tortilla chips). My sister in law adds lime to her, but I have come to like it better without it. I personally prefer the color and flavor of red onion.

    This recipe is what we use to top Carnitas, along side pickled onions and pickled jalapeños. Can’t wait to make it creamy!

  • You always make me hungry lol I love your recipes I have some autoimmune issues myself and some gut issues and a lot of these really help.

  • I love your videos but NOOOO CUMIN is NOT a Mexican favlor! Please why Americans do not understand that!!! We don’t use cumin!!!! At least not on Mexican recipes. Please stop it, it doesn’t taste good, believe meeee I’m Mexican and I can assure you it will taste sooo much better without the cumin! I still love your videos…tho I’m not following the cumin part 🙂

  • Cinco de Mayo is a big deal in all of west coast US…for some reason. So much fun. 🥑🌮🌯🍅🌽👍🌶

  • Hi thanks for the video. Can I ask what is the brand of plate and serving stoneware you used in the video.

  • Amazing, as usual! Never before have a fancied chips and pico de gallo before breakfast! 😂 keep up the good work. I love your recipe videos! Xx

  • I add garlic and salt to the tomatoes and lemon to the Serrano’s separately. Mix 15 mins later with cilantro. Big diff.

  • Came across your channel a couple days ago. I like your approach to healthy eating. Would love if you included how long foods last in fridge.

  • Love your vids, blog and all your info, really concise and interesting! Just a suggestion, a change in music on your vids would really make them amazing, like adding super quality ingredients and fresh herbs to a dish makes it gourmet I would suggest some contemporary chill music because your camera and background has that vibe already visually, you'll be amazed at how "delicious" your vids become!

  • I didn't know Pico de Gallo celebration 😮
    I'm sure the first recipe is delicious on sunny days in summer, it's seems very fresh with cilandro and lime, can't wait to test it in july or august in France 🙂 Thanks for the good recipes <3

  • Your recipes and your videos are so inspiring. I really appreciate how you break down each simple step as small as possible, and you give respect to each part of each step and each ingredient. Your videos bring information and empowerment, and I usually leave feeling happier and calmer. Thank you so much!

  • Wow, didn't even need a food processor for the pico. I thought, but I was wrong. Adding to my meal prep!

  • You my lady are a cuisine Queen! no one can take that crown away from you, thank you for delicious looking and healthy recipes.

  • Dear Miss Lisa, I made your Pico De Gallo and it was the hit of the party, BUT I didn't use gloves when I cut up the peppers I washed my hands with very hot water and dawn soap then had an itch on my nose from the smell of the peppers. My nose was on 🔥 FIRE for most of the Night. My Question is what will clean your hands so this does not happen again( will be warring gloves from now on) P.S. My hands also burned for a long time too.

  • You are pronouncing “De” wrong. The e is pronounced as when you are saying “Eight” or “Elevation”. You are pronouncing it as when saying “ēt = eat”

  • If there is any one thing that brings people together it is food. It’s the universal language that we all speak.

  • I voted you down and stopped your video at 1:11 because you wanted to include a bunch of other recipe's. I originally clicked on your video for the Pico De Gallo recipe and not all of your other crap. Misleading title you have here.

  • Oh my goodness!! Woman!! You are the first gringo person (that I see) that recreates the very authentic pico de gallo!!!! Tells the main reason about serrano and jalapeno peppers, and the one that says the truth about 5 de mayo thing!!! RESPECT!! Plus… I am liking your cooking videos!! Now you have 1 new subscriber!!! Keep up the good work!!

  • You also can add olive oil, vinegar salt and oregano yum yum pico de gallo is a complement for molletes and tacos but one mollete without pico de gallo is like tacos whithout lemon or sauce . Love your channel and blog!!! Greetings from Mexico 🇲🇽
    Saludos desde Mexico 🇲🇽

  • I made this recipe yesterday, but wanted it to chill in the refrigerator before eating it.
    More liquids came out of the vegetables, but it was delicious! 🤓
    Lisa, I would suggest that you get a lemon and/or lime squeezer. I have a lime squeezer by Chef’n and it is quite a handy device.
    Keep up the great videos!

  • *TIP* 💜 Even after removing the seeds, you should flip the tomatoes, (skin side on the cutting board) as it makes a neater and less messy cut 🙂
    The way shown in your video kinda smashes them while being chopped.


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