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Pico de Gallo is a fresh and flavorful condiment that takes just five simple ingredients to make.  It’s so delicious you’ll want to whip up a double batch.

 

That’s right, just five ingredients and you’ve got yourself a bowl full of fresh flavor. Pico de gallo is so flexible, which makes it a great condiment to have on hand in the fridge.  

It, of course, is great for dipping tortilla chips into, but it’s also great for topping grilled meats and fish or serving with traditional tacos, burritos or my favorite, Grilled Fish Tacos with Southwestern Slaw. The possibilities are endless.

Pico de gallo really couldn’t be any easier to make. As I said there are only five ingredients, which include tomato, jalapeno, red onion, cilantro, lime juice, plus salt and pepper.

One jalapeno adds just the right amount of heat.  It’s got a kick, but it’s not overpowering heat. If you like more of a kick, feel free to add more jalapeno to the mix.

The fresh red onion adds just a little bite. I only use about a quarter of an onion and I chop it very finely, just enough to add some flavor. But you do you, if you love the bite of raw onion, add as much as you like.  

 I also love the flavor that cilantro adds, which is why I add a nice big handful of that to the bowl. If you are not a fan of cilantro, fresh parsley is a great substitute.  It will add a lovely fresh brightness to the pico.

If you’re not a fan of cilantro, go ahead and add a handful of fresh parsley instead.  Feel free to leave out the jalapeño or add more onion to suit your taste.  Then sit down with a big bowl of chips and enjoy the delicious freshness you’ve just created!

 I also love the flavor that cilantro adds, so I add a nice big handful of that to the bowl. If you are not a fan of cilantro, fresh parsley is a great substitute.  It will add a lovely fresh brightness to the pico.

The bottom line is that pico de gallo is a flexible recipe that you can tailor to you personal preferences. If you don’t care for spicy food, omit or reduce the amount of jalapeno.  

If raw red onion is not your jam, omit it.  Or if you would like just a mild onion flavor, you can substitute a couple of sliced green onions. You could also add a chopped clove of garlic.

Once you figure out your favorite ingredients, make yourself a big batch and sit down with a big bowl of chips and enjoy the delicious freshness you’ve just created!

What do I need to know to make this pico de gallo recipe?

• Make sure your ingredients are finely chopped, especially if you’re going to be dipping chips into it. It makes it easier to get a nice pico to chip ratio.
• If you don’t care for cilantro, substitute fresh parsley.
• You can add as much or as little red onion as you like or feel free to substitute some sliced green onion to add a mild onion flavor.
• Roma tomatoes work really well, because they don’t tend to be as juicy as other varieties. But still make sure you remove the seeds before you chop the tomatoes to reduce the amount of liquid.
• Use as much or as little jalapeno as you like. It’s also good to chop it as finely as possible to make sure that the flavor is well distributed.
• If your lime is  hard to squeeze, pop it in the microwave for a few seconds. This will help to soften it and make it easier to release the juice.

 

Yield: 6

Pico de Gallo

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Pico de Gallo is a fresh and flavorful condiment that takes just five simple ingredients to make. It’s so delicious you’ll want to whip up a double batch.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 4 roma tomatoes, seeds removed and chopped
• 1/4 medium red onion, finely chopped
• 1 jalapeno, ribs and seeds removed and finely chopped
• 1/3 cup cilantro, finely chopped
• juice of 1 lime
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

In a bowl, gently stir all ingredients together, until well combined.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 33Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 105mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 2g

ENJOY!

This recipe was originally posted on 04/07/2016. It was updated to improve user experience and reposted on 06/04/2020.

 

 

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