Robyn StonePico de Gallo has to be one of the simplest recipes to make and adds so much zesty 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 ready to eat! To be perfectly honest, it just doesn’t last very long around here. Maybe I should start doubling my recipe to correct that problem.
Pico de Gallo Recipe
While this Pico de Gallo is just perfect on a chip, there are other dishes that it makes even more delicious! Here are a few of my favorites:
I can eat it with every single meal I eat. I love to spoon heaping spoons full of Pico on top of my scrambled eggs in the morning. It’s great to add it to an avocado half with a bit of chicken for lunch. Then it’s a family favorite of ours to pile it on so many dishes for supper – like as a topping for my beef enchiladas, chicken enchiladas, or fish tacos, shrimp tacos and easy beef tacos.
How to Make the Best Pico
The secret to the best Pico de Gallo really comes down to making sure you use the best and freshest ingredients possible. The better the ingredients that you use, the better your Pico will be!
Ingredients:
- Plum tomatoes
- Jalapeno peppers
- Onion
- Garlic
- Fresh Cilantro
- Lime zest and juice
- Salt and Pepper
To make it, you’ll begin by dicing your plum tomatoes, jalapeños, and onion. Then, you’ll mince your garlic and chop or tear your cilantro leaves. Add all of these ingredients to a bowl and then add in the zest of a lime (my secret ingredient!) along with the juice of a fresh lime. Sprinkle with your salt and pepper and then gently stir to combine.
Make Ahead Pico de Gallo
I believe that Pico is best made and served fresh, but you can make ahead and store in an airtight container for 3-5 days, if needed.
Here’s my Pico de Gallo recipe. Make some today and eat it with everything. I sure am!
Pico de Gallo Recipe
Ingredients
- 5 medium plum tomatoes diced
- 2 medium jalapeno peppers deseeded and deveined, diced
- 1/2 medium onion diced
- 1 clove garlic minced
- 2 tablespoons fresh cilantro chopped
- zest and juice of 1 lime
- salt and pepper to taste
Instructions
- 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.
Notes
Although Pico de Gallo is best made fresh, you can store it in an airtight container in the refrigerator for 3 – 5 days.
Nutrition Information
Enjoy!
Robyn xo
From the Add a Pinch archives, originally published 2013.
I always like to chop of a whole batch of this when we’re vacationing at the beach.
Love this recipe.So fun, so simple and so good!
Thank you Robyn. Very nice.
I want to dive head first into that bowl!!!
Have you heard of a band called Trout Fishing in America? They have a great song called Pico de Gallo. 😉
Yum-yum. I love this on my eggs also!! Really, on anything!! (;
One of my all time favorite sides/garnishes!!!
I love pico de gallo, so simple and so perfect 🙂
Such a fresh dish. Love this stuff! You know I’m pinning your recipe! Thanks!
Thank you Robyn.Sounds nice.
Robyn, love this basic Pico de Gallo recipe! Thanks for sharing. Now all I need to do is make some chips out of my corn tortillas. Yum! Sylvieann
Just picked a bunch of garden grown tomatoes & have Jalapeños to pick, sounds wonderful!!! Thanks Robyn?
I could eat this with a spoon! A big one!
Thanks for the recipe.
Paula
Love this!!!! Thank you so much for sharing it!:)
It’s looking delicious, Yummmy Tooo! I’m gonna prepare this!
I have been cooking for many years and continue to find new recipes that I want to try.
Love your blog have saved and tried several. Thanks so much!!
Daisy
How did you know I was JUST thinking I needed a Pico de Gallo recipe, now that summer is really and truly here? Hurray! Happy summer days to you, my friend! xo
What a versatile recipe! Eating it with scrambled eggs sounds delicious!
Pico de Gallo is one of those sauces / condiments that you can use with SO many things! This is a great, easy recipe <3
the only thing i would add would be to put down about how many cups/ounces this makes. that would help. thanks for all your yummy ideas
Thanks Virginia! Hope you enjoy it! xo
Really Delicious. Thank you
So glad you liked it Krystyle! Thanks! xo
Looks so yummy. But I’m not good at all that dicing so I’ll just have to drool over your beautiful pictures!
Thank you Sharon! I’m sure yours will look wonderful! xo
Just wonderful…but never be casual chopping a jalapeño pepper.
I made shrimp tacos…heavenly topping
Thanks Kathy! Yes, it’s important to be careful chopping any food, and definitely hot peppers, right?! So glad you enjoyed this – it’s delish atop shrimp tacos! xo
Does anyone else know that this is actually called Salsa Bandera? I mean, just saying.