Pico de Gallo is one of my favorite simple recipe go-tos for some refreshing, healthy, low carb blast of flavor to your next breakfast, lunch or dinner meal!
I have grown up with this dish. Raised in a border town by Mexico, it is a staple Mexican side dish to add as a chicken topping, dip your nachos in or put on top of eggs. There are a ton of possibilities with this, it is very versatile!
Pico de Gallo Recipe
There are many variations to this recipe. For a spin on this classic, you can add mango, peaches or strawberries! I have seen it all.
This is so easy to make! There are only a handful of ingredients:
- tomato
- onion (purple or white)
- cilantro
- jalapeno
- lime
- salt, pepper, garlic powder (or minced garlic)
What is the difference between pico de gallo and salsa?
Salsa is more soupy and may have been blended in a blender. Pico uses freshly cut ingredients and is chunky.
Pico de Gallo Recipe
Ingredients
- 6 Roma tomatoes, diced
- 1/2 white or red onion
- 2 tbsp of fresh cilantro
- 1/2 jalapeno, seeded and finely diced
- 1 lime, juiced
- salt, pepper, garlic powder to taste
Instructions
- Dice up all ingredients and mix in a bowl. Add lemon juice and spices. Mix well ans chill for two hours before serving.
Check out my other Hispanic/Mexican/Latin recipes!
- Homemade Mexican Horchata
- Caldo de Res (Mexican Beef Soup)
- Easy From Scratch Flan Recipe
- Coquito Recipe
- 7 Layer Dip Recipe
Want to learn more about pico? Here’s some Wikipedia for you.
Side note: I have made pico personally with some added peaches during peach season…. that was so, so good! It is also popular with added mangoes. Let me know if you add them by leaving a comment below!
