Being an Arizona girl means many things. 1- I'm always down for a margarita. 2 - anything below 80 degrees is considered cold. 3 - Pico de Gallo is a way of life.
Table of Contents
Why I Love This Recipe
I take my salsa very seriously. Similar to this restaurant style Chipotle Salsa, it needs to be fresh, perfectly spicy and topped with a splash of lime juice. These things are very important and seeing as how I call for fresh pico de gallo is 2387429834% of my recipes, it was high time I post my perfect pico!
So now you'll have the perfect topping for Enchiladas, Brown Rice Bowls, Avocado Toast. And you don't have to limit yourself to these, it goes great on whole roasted cauliflower too!!
Ingredients & Substitutions
- Ripe Tomatoes
- White Onion
- Jalapeño Chilies
- Cilantro
- Lime Juice
- Kosher Salt
*For a full list of ingredients and instructions please see recipe card below.
How to Make Pico De Gallo
Step 1: In a large bowl combine the diced tomatoes, white onion, jalapeño, cilantro and lime juice. Gently toss to combine.
Step 2: Taste and season with salt as needed. Add extra jalapeño if you want a bit more zip.
How to Store Pico de Gallo
Since it has all these raw and fresh ingredients, it really is best eaten fresh. However, you can store leftovers in the fridge for about 2 to 3 days.
Tips & Tricks
You can toss this with some avocado and turn it into Guacamole Salsa!
FAQs
I cannot eat spicy foods, can I skip the jalapeños?
Yes! You can remove the seeds from the jalapeños or skip them entirely. I also have a poblano pico that minus the jalapeños can still add some additional flavor and you can find it in the grilled flank steak with poblano pico recipe.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Pico de Gallo
Ingredients
- 1 ½ pounds ripe tomatoes cut into ¼- to ½-inch dice
- ½ large white onion finely diced (about ¾ cup)
- 1 to 2 jalapeño chilies finely diced (seeds and membranes removed for a milder salsa)
- ½ cup finely chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- Kosher salt
Instructions
- In a large bowl combine the diced tomatoes, white onion, jalapeño, cilantro and lime juice. Gently toss to combine.
- Taste and season with salt as needed. Add extra jalapeño if you want a bit more zip.
Pico de Gallo is great on anything even sour dough bread! Try it on your steaks too. This is wonderful stuff!!
Thank you!
CONGRATULATIONS GABY AND THOMAS! Welcome to the world beautiful sweet Baby Poppy! I’m so excited for you all and having your patents there to help really is such a blessing!
We love pico!! So fresh and delicious.
I love pico de gallo, especially on tacos and burritos. The New England winter is getting to me, but soon enough I'll be sitting on my back deck with my flip flops on and a margarita in my hand. Summer can't get here soon enough.
I'm with you on all 3 accounts, and I'm a Texas girl! Pass me a marg and some chips for this amazing pico! 🙂
Doesn't get much better than this...
Now you are really speaking my language!!!!! Now I just need to it get warmer!!
Margaritas, warm weather, and pico + guac = YES, please!! This looks perfect & pinned!
My husband is going to love this, especially with home made chips.
Mmm, Gaby! Pass me some chips and I could eat that whole bowl! By myself. No sharing. Is that bad?
I love this! Have you tried first charring your jalapeño on a grill/regular gas stove before slicing into salsa? Brings in so much flavor! Gonna whip this pico up ASAP.
I can basically eat pico de gallo by the spoonful. Damn, girl. This hits the spot.
Nice! Fresh homemade pico de gallo is the best!
I would take this down with a bag of chips in nothing flat.
I want to eat all the pico 🙂 Looks fabulous! xo