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Pico de Gallo

The variations that exist of the popular pico de gallo salsa are almost endless. Each cook has its own recipe and each place maintains a repertoire of picos de gallo that uses some of their local products.

This preparation is one of the most originals for 2 reasons: requires very few ingredients and one of them is a fruit known as xoconostle – is similar to a prickly pear but it is less popular and it has a more complex flavor.

In the recipe the xoconostle is combined with serrano pepper, onion, jicama, lime juice and more ingredients that generate a salsa that is different, spicy and with a very interesting acidic point. It is perfect plain as snack it can also be used in a breakfast or in some main course of your choice.

About the Recipe

  • The preparation of this salsa is simple and it doesn’t require much experience.
  • The only way of making this recipe is with xoconostle and it cannot be replaced for prickly pear.
  • In this recipe we are going to use jicama, we recommend buying one that has a smooth skin because this indicates that is in very good conditions.
  • In your salsa will be ready.
  • The recipe is for 2 cups.


  • 2 Xoconostles (7 oz)
  • 2 Limes (2.1 oz)
  • 1 Serrano Pepper (.4 oz)
  • 1/4 of a Jicama (3.5 oz)
  • 1/4 of a Red Onion (1.2 oz)
  • 1/2 teaspoon of Oregano
  • 1/2 tablespoon of Salt

  • Cookware

  • 2 Bowls
  • 1 Chopping Board
  • 1 Balloon Whisk or Fork
  • 1 Mixing Spatula
  • 1 Knife
  • 1 Lime Squeezer (optional)

  • Directions

    Cut Many Ingredients

    1. Finely chop 1 serrano pepper, put it in a bowl and reserve.

    If you want a less spicy pico de gallo, remove the seeds and the veins of the serrano pepper.

    1. Peel 1/4 of a jicama and 2 xoconostles; then reserve.
    2. Dice the 1/4 of a jicama that was peeled and 1/4 of a red onion; upon completion put them in the bowl and reserve.
    3. Remove the seeds from the xoconostles that were peeled.
    4. Cut into small chunks the xoconostles with the ones you worked, upon completion put them in the bowl and reserve.

    Mix the Ingredients

    1. Put in another bowl:
    • The juice of 2 Limes.
    • 1/2 teaspoon of Oregano.
    • 1/2 tablespoon of Salt.

    1. Beat the bowl ingredients with a balloon whisk or with a fork, until they are well integrated.
    2. Pour the dressing that was beaten in the bowl over the other bowl, where the xoconostle pico de gallo is.
    3. Mix very well the xoconostle pico de gallo with a mixing spatula.

    Deliciously Mexican

    Xoconostle Pico de Gallo

    Recommendation: This salsa can be left resting in the fridge for about 15 minutes so the flavors integrate.

    Suggestion: Serve this pico de gallo in a clay plate accompanied of tortilla chips – it will look very appetizing.

    Variation: Another delicious preparation that uses the xoconostle is the Morelos style mole.

    Did you like the Pico de Gallo?  

    Mexican Dishes

    Steak with Onions
    Green Enchiladas with Beef
    Pork Picadillo

    If you need jicama this one is fresh and it has very good flavor.

    Prepare the pico de gallo in these bowls because they are very stable.

    Use a professional knife so you can cut the ingredients very easily.