Name: Pico de Gallo
Prep time: 10 min
Total time: 10 min
Ingredients: 4 large Roma tomatoes (finely diced); ½ large red onion (finely diced); 1 jalapeno (seeded, deveined, finely diced); 1 tablespoon garlic (finely minced (optional)); ½ cup cilantro (finely chopped); 1 medium lime (zest and juice); ½ teaspoon salt; ½ teaspoon pepper

^{Simple, basic, but the freshness you need for any Mexican meal!}

This is one of those recipes that is basic but needs to be mentioned. It is the fresh pop to most Mexican and Southwestern dishes. There’s really not a lot to be said about this topping except that it should never be forgotten when eating tacos, burritos and nachos.

It’s soooo simple! Tomatoes, onions, jalapeño, cilantro and sometimes even garlic (what I like to add). Season with salt and pepper of course. Now I’m sure I could learn many lessons about pico de gallo but this is just a classic that adds flavor and limited calories to many dishes. So leave it be for now.

I love it on eggs and salads, but of course, the best thing to top it on is tacos.

Use it however you want but just keep it on standby. Its very fresh, distinct flavor will assist in most Mexican dishes.

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Pico de Gallo

Print Recipe

Simple, basic, but the freshness you need for any Mexican meal!

Prep Time:10 mins

Cook Time:0 mins

Total Time:10 mins

Ingredients

4 large Roma tomatoes finely diced
½ large red onion finely diced
1 jalapeno seeded, deveined, finely diced
1 tablespoon garlic finely minced (optional)
½ cup cilantro finely chopped
1 medium lime zest and juice
½ teaspoon salt
½ teaspoon pepper

Instructions

For tomatoes, scoop some of the seeds or gently squeeze out some of the juice. Finely dice tomatoes, onions, jalapeños. Add to a medium mixing bowl.
Finely chop garlic or use a garlic press and add to the bowl. Finely chop cilantro and add to the bowl. Season with lime, salt and pepper. Stir and let sit for at least 30 minutes in the refrigerator.
If needed, add another dash or two of salt. Serve.

Notes

Ingredients and Techniques

Simple. Use a tomato with less juice. I like Roma/Plum tomatoes. Really – any ripe red tomato is fine. You just don’t want a mushy one. Ripe but not mushy, choose wisely.

Chopping – both the tomatoes and the onions need to be diced to about the same size. If anything, the onion could be slightly smaller in cut. The jalapeño and cilantro need to have a finer dice. You just don’t want massive pieces of heat in your pico de gallo (even coming from a heat lover). It throws off the purpose of the combination.

How long does it last and where?

This lasts in the fridge in an airtight container for 5-6 days.

Can you freeze it?

Nope! Wouldn’t suggest even trying.

Substitutions?

Not much in this recipe to substitute. If you don’t want garlic or jalapeno, these are safe to leave out but other than that, make it how it is. I know that not everyone is a cilantro fan, this is one recipe that will help. As you add cilantro, add in small amounts but you will notice that this recipe needs it. Then you will hopefully start to see that a lot of recipes need it.

Tips and Tricks

Make sure that everything is fresh and cut to the same size if not smaller. That’s basically it.

You can make big batches of this (double or triple the recipe) and keep them in a large mason jar or sealed refrigerator tub. Just know how quickly your family eats it. If you don’t eat it often then stick to the small batches.

What to serve it with or do with leftovers?

Tortillas
Burritos
Quesadillas
Tacos/Taquitos
Eggs & avocado toast
Top bean dishes or top off a bowl of melted queso
Stir into cheese while melting for a flavor boost
Replace jarred salsa with pico de gallo!

Nutrition

Course: Appetizer, Dish Prep, Snack, topping

Cuisine: Low Fat, Mexican, Southwestern, Spicy

Keyword: Dip, Spicy, Tomato, Vegan, Vegetable, Vegetarian

Servings:

Calories: 38kcal

Pico de Gallo