Pico de Gallo

Pico de gallo is salsas fresh, chunky bff that works perfectly as everything from a chip dip to a raw topping for eggs, tacos, chicken and nachos. It is very similar to salsa, but only requires 4 or 5 ingredients and no food processor. Just a sharp knife and some basic chopping skills.

It is fresh, flavorful and delicious! Let’s get started…

In my opinion, pico de gallo is best freshly chopped, but it can be made ahead and chilled in an airtight container until ready to serve. It can also be made super chunky with larger diced ingredients or very finely chopped for a finer texture. I have some friends that the leave the tomatoes larger, but chop the other elements pretty fine. Whatever you prefer will work just fine!

Begin by dicing 2 vine ripened tomatoes or an equivalent amount of roma or even cherry tomatoes and place them in a large bowl. Finely diced half of a small red onion, 1 small jalapeño (remove the seeds to reduce the heat) and a small bunch of fresh cilantro. Mix everything together and squeeze the juice from 2 fresh limes over the mixture (about 2 tablespoons of lime juice).

Add a big pinch of salt and black pepper, mix to combine and taste to see if additional lime juice, salt or black pepper is necessary.

This pico de gallo is simple, but I literally cannot stop eating it! Its so fresh and flavorful. Of course, it is perfect with chips, but it is also delicious over scrambled eggs, tacos, inside a burrito, over nachos and added to salads. It really adds a beautiful fresh flavor to everything it is added to and is something that I whip up very often.

I hope you enjoy this simple, delicious pico de gallo recipe! Make it and let me know what you think!