Pico de Gallo: 10 Minutes Mexican cuisine with perfect topping

Pico de Gallo, meaning "beak of rooster", was traditionally eaten by pinching between thumb and finger like a rooster's beak, but has no connection to roosters or birds.

Mix tomatoes, onion, jalapeno, garlic, cumin, and lime juice. Add cilantro and season with salt and pepper. Let sit 15-20 minutes, adjust seasoning, and chill up to 3 days.

Let homemade pico de gallo rest for 15-20 mins before serving to combine flavors. Store leftovers in airtight container in fridge for up to 3 days.

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