Warm weather rolling in means pico is calling my name!
Pico de gallo is a chopped salsa that is so easy to make at home and is perfect as an appetizer or a condiment!
It is so fresh. And simple. And good on everything. Eat it on burritos, salads, rice bowls, burgers, tacos, scrambled eggs, soups, or sit outside and scoop away with chips.
This pico is 6 ingredients: fresh tomatoes, crisp red onion, spicy jalapeño, cilantro, and a hint of lime + salt. So simple and so flavorful!
There is lots of chopping, but it’s worth it! Finely dicing everything will ensure you can easily get a little bit of each ingredient in the same bite.
Since this is best enjoyed within 12 hours of mixing, you can easily do all the chopping it in the morning for fresh pico in the evening!
I like romas here because they tend to not be mealy or overly juicy, but other varieties will definitely work! Pico can get watery the longer it sits, so I like to scoop out the middle of my tomatoes before chopping and only use the fleshy part.
You don’t need perfectly ripe tomatoes for this – I actually think slightly under-ripe ones hold up better. But since good tomatoes and bad tomatoes are basically different foods, use good tomatoes!
If you don’t like spicy food:
Deseed your jalapeño before chopping, or, you can omit it altogether.
Easy Pico De Gallo
- 8 roma tomatoes, seeded and diced
- 1 small red onion, diced
- 1 jalapeño, chopped (see note)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 3/4 teaspoon kosher salt
- Combine all ingredients in a medium bowl. Adjust seasoning to taste. Serve with a slotted spoon!