Pico de Gallo

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.

Pico de Gallo from www.whatsgabycooking.com (@whatsgabycookin)

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, Fiesta Fries, Avocado Toast and you can even toss it with some avocado and turn it into Guacamole Salsa!

Pico de Gallo

Pico de Gallo


  • 1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice
  • 1/2 large white onion, finely diced (about 3/4 cup)
  • 1 to 2 jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • Kosher salt


  1. In a large bowl combine the diced tomatoes, white onion, jalapeño, cilantro and lime juice. Gently toss to combine.
  2. Taste and season with salt as needed. Add extra jalapeño if you want a bit more zip.

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  1. 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.

  2. 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.

  3. Pingback: Highlights: Spicy!

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