This Pico de Gallo has juicy sweet tomatoes, zesty lime, and the olive oil helps balance out the acidity into the perfect bite on a crunchy chip or your favorite Mexican dish. It comes together in about 10 minutes and my spice aversion children devour it too! It’s basically a hit with everyone and I put it on everything.
Pico de Gallo Tips:
Generally, I am not a kitchen gadget person. They take up space in the cupboards, counters, and typically are only used a small handful of times in a year span. I do however make an exception for this vegetable chopper.
FAQ:
How long will this last in the refrigerator?
It should last 3-4 days in a sealed container in the fridge.
Is the Pico de Gallo spicy?
No, not at all! I remove the pith and seeds to avoid spice because my kids eat it too. You could however leave some of the pith and seeds in to add a little kick if preferred.
Favorite Ingredients:
All of the ingredients are fresh so I don’t really have suggestions on where to buy the produce. I do however have a favorite salt I enjoy using in all of my cooking and baking. The brand of salt I use is high in minerals and has great flavor. The brand is called Redmond Real Salt. It is pricier than most salt so I purchase it from Azure Standard in a 25 pound bag as it’s more affordable.
Why should I make it?
You should make this Pico de Gallo because it is versatile and goes well with so many different foods. Of course dipping chips is the go to but I also enjoy using it for breakfast. I like to make waffle hash browns, top it with a couple of runny eggs, avocado, and the Pico adds just the right amount of acidity to pull it all together.
I also enjoy serving this with tacos, Easy Beans and Rice, and Burrito Bowls.
Pico de Gallo
Ingredients
- 5 roma tomatoes chopped into ½ inch pieces
- ½ cup of chopped red onion
- 1 jalapeno chopped (cut around the white pith and seeds)
- 1 small bunch of cilantro finely chopped
- ½ of a juicy lime
- 1 Tablespoon of extra virgin olive oil
- ½ teaspoon sea salt (more if desired)
- ¼ teaspoon ground black pepper
Instructions
- First, wash all vegetables. I like to wash even the outside of my whole like with a little soap and warm water. It’s not necessary, just a preference.
- Next, chop tomatoes, red onion, jalapeño, and cilantro. Add all of the chopped ingredients to a medium sized bowl.
- Then add the juice of ½ a lime, olive oil, sea salt, and ground black pepper.
- Lastly, stir until combined and all the ingredients are evenly distributed. Check for seasoning, serve and enjoy!
Notes
Here are a few recipes from the site that go well with the Pico:
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