You guys know by now that I love a good Tex Mex or Mexican inspired recipe. Well, an important topping for many recipes in those categories is Pico de Gallo, so it only seems appropriate that I share my version of it with you!
You can of course buy Pico de Gallo at the store if you want a speedy option, but if you have the time to make it fresh I highly recommend it! The process is really just a matter of chopping up some veggies and throwing them in a bowl with a couple other simple ingredients. I love making this and using it on a few different things over the course of a couple days – maybe on some nachos one night and then on tacos for the next day’s lunch! It also makes a great addition to any Mexican-inspired Buddha Bowl.
One of the things I love about Pico is that it’s made with simple but delicious fresh veggies! Here’s the break down:
- Red onion and tomato: the overall bulk of our pico! You could use a white onion if red is a little too sharp of an onion taste for you, but red is my favorite here.
- Jalapeño: A must for Pico! I am not into super spicy food, so this version is very mild. Be sure to check out the “Tips & Tricks” section of this post if you want ideas on getting more spice!
- Cilantro and garlic: typically necessary for anything with tomatoes and onions, if you ask me! If you aren’t a huge cilantro fan, feel free to tone down the amount here.
- Lime juice: another “must” Pico ingredient. The lime goes so well with all of our fresh flavors!
How to Make Pico de Gallo
You guys know that I love a simple recipe. This one delivers!
- Chop up all your veg
- Throw it in a bowl with lime juice and salt
Tips & Tricks
- If you have leftovers and save them overnight, just be aware that the salt will bring out some of the water in the tomatoes – so the next day it may seem like there’s a lot more liquid in the bottom of your pico bowl! This doesn’t really bother me so I just leave it, but if you wanted to drain the extra liquid you could.
- Like I mentioned above, I am not winning any contests for “can handle lots of heat” anytime soon – so this is a mild Pico! If you wanted to make spicier you could add more jalapeños (or other hot peppers), or experiment with leaving some of the seeds and membranes of the jalapeño intact instead of removing them. These options should up the heat!
- As for serving, you can really do whatever you want with this! Here are some of my favorite ways to use this Pico de Gallo:
- Just as a dip with tortilla chips (great to bring to social gatherings!)
- As a fun topping on my jackfruit quesadillas
- On top of nachos
- On top of avocado toast (the pico WITH the avocado? COME ON.)
- If you like fun dip/topping options like this, be sure to also check out my cowboy caviar and my quinoa tabbouleh!
Pico de GalloCourse: Snack, Topping, AppetizersCuisine: Mexican, Tex Mex
This Pico de Gallo is simple but delicious! Great as a topping on any Mexican or Tex Mex inspired meal, or great on its own with some tortilla chips.
*Veggie Prep Time is the time to chop all your veggies! The total time is this plus assembly.
1 medium red onion, diced
3 roma tomatoes, diced
2 cloves garlic, minced
1 med/large jalapeño, seeds and membranes removed, finely chopped*
1/2 bunch cilantro, finely chopped*
2 Tbsp lime juice (or the juice from 1 lime)
salt to taste
- Add your prepared onion, tomatoes, garlic, jalapeno, and cilantro to a medium bowl. Add lime juice and salt, give everything a stir.
- Taste and add more salt if necessary.
- Enjoy right away or refrigerate for later!
- *Jalapeno and cilantro: I like to get these super small by pulsing them in the food processor, but regular chopping will also do the trick!
Stay joyfully balanced!