Pico de Gallo has to be one of the simplest recipes to make and adds so, so, so much flavor to any number of dishes as a topping or just right by itself on a chip!
I love that within just a few minutes I can have this Pico de Gallo whipped up and to be perfectly honest, it just doesn’t last very long around here. Maybe I should start doubling my recipe to correct that problem.
I can eat it with every single meal I eat. I love to spoon heaping spoons full of Pico de Gallo on top of my scrambled eggs in the morning, add it to an avocado half with a bit of chicken for lunch, and then pile it on so many dishes for supper – like as a topping for my beef enchiladas, chicken enchiladas, or on tacos.
Here’s my Pico de Gallo recipe. Make some today and eat it with everything. I sure am!
- 5 plum tomatoes, diced
- 2 jalapeno peppers, deseeded and deveined, diced
- ½ medium onion, diced
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro, chopped
- zest and juice of 1 lime
- salt and pepper, to taste
- Add all ingredients to a medium bowl and stir together until well-combined. Pour into serving bowl to serve with chips as an appetizer or to add as a topping to other ingredients.