Pico 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!
- Plum tomatoes
- Jalapeno peppers
- 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
- 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
- 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.
Although Pico de Gallo is best made fresh, you can store it in an airtight container in the refrigerator for 3 – 5 days.
From the Add a Pinch archives, originally published 2013.