Pico De Gallo

This is the best Pico De Gallo recipe and is made from fresh tomato, cilantro, onion, and jalapeno – makes the best salsa ever.

Some people refer to this Pico De Gallo recipe as salsa fresca. Top burritos, chimichangas, flautas, enchilaadas, and salads with this.

PICO DE GALLO

The best pico de gallo I have ever had was on our honeymoon in Cabo San Lucas.

I survived on pico de gallo, fresh guacamole with chips, and horchata because I was scared I would get sick from anything else.

That was almost 8 years ago. Now I would probably eat anything there without any trepidation. Maturity or stupidity…tough call.

This recipe can compete with the pico we ate on our honeymoon. It’s also what I use in my Cafe Rio recipes!

I’ve decided that if I had to eat one thing for the rest of my life it would be homemade chips and Pico de Gallo. A side of guac wouldn’t hurt either.

HOW TO MAKE PICO DE GALLO

Toss the diced tomatoes, red or white onion, jalapeno, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos…you name it.

My friend’s son recently told me this was the best salsa he’s ever had. I’ll take that from a 10-year-old!

I started off naming this Pioneer Woman’s Pico De Gallo but have changed it a bit to fit my taste over the years.

If you like this Homemade Pico De Gallo, you’ll love these recipes:

Grilled Shrimp Tacos with Avocado Salsa

Mini Chicken Chimichangas

Grilled Chicken Tacos with Feta Cream

Print

4.89 from 9 votes

Yield: 8 servings

Pico De Gallo

Prep Time:

15 mins

Total Time:

15 mins

Pico De Gallo

Ingredients

• 5 Roma tomatoes , seeded and diced finely (see Note)
• 1/2 large red onion , diced finely
• 1 jalapeno , seeded and chopped finely (use 1/2 a jalapeno if you don't want it as spicy)
• 1/2 bunch of cilantro , chopped finely (if your bunch is small use a whole bunch)
• 3 garlic cloves , minced
• 1/2 lime , juiced
• salt and pepper to taste

Instructions

1. Toss the diced tomatoes, red onion, jalapeno, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos...you name it.

Recipe Notes

I really like using grape tomatoes because they don't get mushy like Roma tomatoes can be.  Use about 2.5 to 3 cups of grape tomatoes!

Author: Christy Denney

Course: Side Dish

Cuisine: Mexican