Pico de Gallo is a simple mixture of fresh tomatoes, onion, cilantro, jalapeno (if you like), and brightened with fresh lime juice, cilantro and salt. It’s SO easy to make and so delicious with just about any latin-inspired food, or simply with a bowl of tortilla chips near by!
How to Make Pico De Gallo
Pico de gallo couldn’t be easier to make! With such simple ingredients, here are some tips to make the best pico out there.
1. Chop your ingredients small: this makes it easier to scoop up on small bites of food so you get flavor in every forkful!
2. Taste and adjust: the best pico doesn’t require and exact recipe. Taste as you go and add more lime juice, salt, or adjust amounts of onion and cilantro to taste.
3. Let it rest: You can certainly serve pico right away, but it’s best after it has some time to chill in the fridge and let those flavors blend together.
Try your pico plain with tortilla chips or alongside our Chili-Lime Steak Salad, Chicken Taquitos, Chipotle Taquitos, or fill some warm homemade flour tortillas with Taco Chicken, Queso Fresco (you can usually find it near the cream cheese section of the grocery store), shredded cabbage, and top with a little pico de gallo for one of my most favorite meals in the whole world…
Pico de Gallo
A classic combo of tomato, onion, cilantro, and lime. Delicious as a dip for chips, or condiment over any latin-style food. Measurements are approximate. Adjust to taste!
Ingredients
- 3-4 Roma tomatoes or any other plum tomato
- 1/2 small onion finely diced white onions are traditional, but red are great, too
- small handful chopped cilatro about 1/4 cup
- 1 lime
- kosher salt
- optional: 1 small jalapeno seeds and membrane removed *SEE NOTE
Instructions
- Cut ends off tomatoes and then slice in half lengthwise. Under running water, gently run your finger under the membrane to remove seeds and pulp. It’s okay if some seeds get in there, but if you have all of them, it’s going to get a little sloppy. Dice tomatoes into small pieces and place in a bowl.
- Add finely diced onion and cilantro to bowl, and jalapeno, if using. Squeeze half the lime over the mixture and a little sprinkle of salt. Toss mixture together and taste. Add more salt, or adjust any ingredients to taste (including add more lime!)
- May serve immediately, but tastes especially great if it has some time to chill in the fridge first.
Notes
If you’ve never worked with fresh jalapenos before, know that the heat is found in the membranes and seeds. This can irritate hands, and consequently face if you make contact. We suggest wearing food-safe gloves when working with jalapenos and being careful to remove membrane and seeds. Click here for more info!
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Questions & Reviews
I really like fresh pico de galo! It is so simple and yet so good.
Looks so good Kate! I'm totally buying stuff to make this this week!
Yummmm! I am so going to the grocery store tomorrow for chips and pico de gallo!
This looks YUMMY! These are the ingredients (except the peppers) that I add to avacados for guacamole.
And you inspired me to grow my own herbs. They are doing great so I'll have to go grab a handful of cillantro & make some of this.
My mouth is seriously watering right now.
I made pico de gallo for the first ever a couple weeks ago…and the recipe was exactly the same except I used white onions. I also didn't know to take the seeds out of the TWO jalapeno peppers I used and after burning my something fierce and also touching my skin with jalapeno on my fingers, creating an insane burning sensation, I put some of that pico in a smashed up avocado and it was divine! *swoon*
p.s. I live in Louisiana too and 2 big thumbs down for the weather!
Mmm, this will go nicely with my menu plan this week. Thanks Kate! I've never added garlic to mine. I like it traditional.
This will go perfect with your chipotle beef taquitos!! YUM!
yesssssss pico yesssssss
and because I'm even more of a jalapeno weenie than you, I put in some bell pepper.
http://damselindisdress.wordpress.com
I know, I know, I always think, "Garlic would be SO good," but the purist in me always wins out. Next time, I promise, I'll try it… 🙂
And SJR–you mostly want the leaves, but if a stem or so gets in there, it's okay. Stick around, girl, and we'll have you wishing you owned stock in the cilantro industry! 🙂