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Pico de Gallo

Published: Apr 14, 2022 · Modified: Jan 20, 2025 · Written by: Delaney Marie · Disclosure: This post may contain affiliate links. As an Amazon Associate, I may earn a commission from qualifying purchases, at no cost to you. · 3 Comments

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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.

Ingredients

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!

  1. Chop up all your veg
  2. Throw it in a bowl with lime juice and salt
  3. DEVOUR

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!

Enjoy!

📖 Recipe

Pico de Gallo

Delaney Marie
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.
*Note that From Start to Finish is an estimate that assumes about 15 minutes to chop all your veggies, and 5 minutes to follow recipe directions and assemble the pico.
Print Recipe Pin Recipe Leave a Review
From Start to Finish20 minutes mins
Servings4 cups

Ingredients

  • 1 medium red onion - diced
  • 3 roma tomatoes - diced
  • 2 cloves garlic - minced
  • 1 med/large jalapeño - seeds and membranes removed, finely chopped*
  • ½ bunch cilantro - finely chopped*
  • 2 tablespoon lime juice (or the juice from 1 lime)
  • salt to taste

Instructions

  • 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!

Notes

*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!
 
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!

Happy cooking, friends! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your pico-making ways.

Stay joyfully balanced!

Trackbacks

  1. Roasted Poblano Sauce - Joyful Balance says:
    May 6, 2022 at 12:47 pm

    […] for more Tex Mex recipes? Check out my Pico de Gallo or Jackfruit […]

    Reply
  2. Air Fried Avocado Tacos - Joyful Balance says:
    June 2, 2022 at 1:43 pm

    […] Pico de gallo: a go-to taco topping in my book! Pico does a great job of adding flavor, nutrition, and freshness to these tacos. If you don’t have time to make this from scratch, feel free to use store-bought.  […]

    Reply
  3. Roasted Sweet Potato Tacos - Joyful Balance says:
    March 13, 2023 at 12:18 pm

    […] for an appetizer to pair with your tacos? Try serving chips with Pico de Gallo, Quick Vegan Queso, or Roasted Poblano […]

    Reply

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Meet Delaney

Welcome to Joyful Balance! I create recipes that promote a joyfully balanced plant based lifestyle. All are welcome here, vegan or not! Let's get cooking!

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