This Pico is a huge hit in my family. To be honest, I’ve never actually finished making a batch before someone is sampling.
It’s great with the usuals of course—chips, quesadillas, in queso dip, along side fajitas, etc. But don’t be afraid to try this with grilled chicken or fish. What’s best: It’s so dang simple to make! The down side is this stuff doesn’t keep more than a day or so before it gets really watery. The up side is, you won’t have to worry about it lasting more than a day…it goes quick!
Pico de Gallo
Serves: 8 | Prep time: 20 mins
4 medium Roma tomatoes seeded
1 jalapeño seeded
Juice of 1 lime
1/2 medium Vidalia onion
1 bunch fresh cilantro
Salt to taste
Step 1: Remove seeds and dice tomatoes into 1/4 inch chunks. It is important to get rid of the seeds from the tomatoes and only use the flesh; otherwise the pico gets watery.
Step 2: Remove seeds from jalapeño and finely dice. I use this seeding tool just because it’s so convenient and inexpensive but if you don’t have one you can use a knife or small spoon. If you want to turn it up a notch on the Scoville scale, leave half or all of the seeds in as that’s where the heat comes from.
Step 3: Dice onion.
Step 4: Finely chop cilantro. I love the freshness that cilantro provides but it needs to be chopped finely. You can get a gadget to help you do this, like these scissors, or you can do it the old fashioned way, like this:
Step 5: Combine all ingredients into a mixing bowl.
Step 6: Squeeze the juice of 1 lime into the bowl—you can do this with your bare hands, or save some time and effort and use a squeezer. Add a pinch of salt. Mix thoroughly. I tend to like my pico a bit salter, but add to your preference.
Step 7: Add salt to taste. Serve immediately in your favorite festive bowl.
Make this Pico de Gallo Recipe:
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The perfect sauce or dip for your next Mexican-themed meal.
- 4 medium Roma tomatoes seeded
- 1 jalapeño seeded
- 1 lime juiced
- 1/2 medium vidalia onion
- 1 bunch fresh cilantro
Remove seeds and dice tomatoes into 1/4 inch chunks.
Remove seeds from jalapeño and finely dice.
Finely chop cilantro.
Combine all ingredients into a mixing bowl.
Squeeze the juice of 1 lime into the bowl. Mix thoroughly.
Add salt to taste. Serve immediately.