The Best Quick and Easy Pico de Gallo Recipe
If you’re picking up veggies at the local Farmer’s Market or growing your own then you’ll love making pico de gallo with all your fresh finds!
We recently spent a girls weekend in Nashville and if you knew our group you’d know that our trips are anything but typical! Did we hit up some hot spots? Of course, but we also visited a local farmer’s market, which resulted in carrying fresh sprouts on the airplane to bring home.
That’s a story for another day but the farmer’s market reminded me that I’ve been wanting to share this recipe with you!
Where to Use Pico de Gallo
This is one of those great dishes that falls under so many different classifications! It can be a side dish or a condiment. You can use it for an appetizer or a garnish. It’s truly a dish that can be used in so many ways.
Of course we live in Texas and Tex-Mex is a core food group here so you’ll see pico served at breakfast, lunch and dinner. Or in between as a snack.
Yes it’s delicious on eggs as well as salad or meat. And the bonus is that it’s fresh veggies and low in calories so you can add it to just about anything!
The best pico de gallo is made with fresh veggies and has some time to sit and let its flavors all meld together a bit.
Ingredients for Pico de Gallo
There are only a few and they’re all easily grown in your very own garden (hint, hint)!
- Tomato
- Onion
- Pepper
- Cilantro
and some lime juice to blend it all together!
The most basic recipe is to use equal parts tomato and onion and then add in pepper or cilantro to your liking! It’s that easy!
How to Make Classic Pico de Gallo
This is one of the easiest recipes because there’s very little measuring and absolutely no cooking involved.
All you have to do is dice up your veggies and then toss them with some lime juice! Be sure that you’re using a non-reactive bowl for mixing – ceramic or glass is best!
The Secret to the Best Pico de Gallo
If you want your pico to have the best flavor every there’s one small secret. It has to have time to rest before you eat it.
Of course it’s fine to mix it up and eat it immediately but the key to the best flavor is letting them have a chance to mix and meld. Overnight in the fridge is ideal but even just a few hours will make your pico taste better than the rest!
Pico Salsa
You can switch up the flavors of your pico salsa by adding or substituting flavors. One of our favorites is to add mango or peaches, which pair well with many meat dishes.
A few ideas to add:
- Mango
- Peaches
- Pineapple
- Cucumber
- Avocado
Pico de Gallo Tips
When you’re dicing your tomatoes cut out the fleshy middle and the seeds for a better texture to your pico.
You can try different varieties of tomato, onion and peppers to get different flavors. The best ones are going to be the freshest ingredients.
Your pico should stay good for up to one week if stored in an air tight container in your refrigerator, but we’ve never had a batch last long enough to test this out!
Pico de Gallo
A classic Tex Mex dip or topping, this is a versatile dish that's great for meals or appetizers!
Ingredients
- 1 lb. Tomatoes (3-4)
- 1/2 Onion (1 cup chopped)
- 1 Jalapeno Pepper
- 2 tbsp Lime Juice
- 1/2 cup Cilantro
- 1/2 Salt and Pepper (to taste)
Instructions
- Chop Veggies and discard seeds from pepper
- Mix veggies in a medium bowl with lime juice, salt and pepper.
- Refrigerate before serving
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 20
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If you love this recipe you should try our delicious Margarita Pie for your next Tex Mex dessert and add in a fresh cocktail or mocktail!
