Pico de Gallo
Need a tasty dip for your tortillas or plantain chips? Something to dress up an ordinary burger? A topping for your eggs? Taco? Chicken? A healthy replacement for typical salad dressings? It doesn’t get better or easier than Pico de Gallo. So versatile and fast! Honestly, with all the things you can do with it you’re really missing out if you haven’t moved past the whole dip thing.
My husband started making this particular version years ago and I’m oh so happy he did. We were dating and he was living in an apartment with a few other guys. It was definitely a bachelor pad so imagine my surprise when one of them whipped this up. I was probably 22 and totally impressed. We’ve been making it ever since.
I like to think that we’ve perfected it over the years. We’ve learned a few things to really make it spectacular. The more cilantro the better. It’s worth the extra effort to finely dice everything. Any onion will do (we use white or yellow often) but a red onion makes it look so darn pretty. Taste test until the amount of salt and lime juice is just exactly right. Make more than you think you’ll need because it goes fast. It’s great as soon as you make it. It tastes even more amazing when you let it sit in the fridge for at least an hour.
If you come over to our house for a cookout you can bet we’ll be serving Pico de Gallo. Invite us over and we’ll probably bring it with us. It’s a crowd pleaser every single time.
You can adjust the amount of jalapeno you use so that it’s kid friendly. When I’m making it at home just for us I usually leave the jalapeno out simply because it packs a lot of flavor without it and we have two small children. It’s totally your call. You won’t be disappointed either way.
Fresh ingredients. Big bold flavor. 100 ways to use it.
Pico de Gallo
- 6 medium tomatoes
- 1 large onion
- 1 cup fresh cilantro leaves
- lime juice
Optional: 1 jalapeno
- Chop your tomatoes, onion, and cilantro. Add to a large bowl and stir until combined.
- Finely chop jalapeno if you'd like some heat and add to bowl too.
- Squeeze in lime juice and sprinkle salt to taste.
- Serve or refrigerate until ready to eat.
How do you enjoy your Pico de Gallo? As a dip? In an omelet? On a burger? I’d love to know!