Fresh is the best, don’t you agree? We have been making this simple Pico de Gallo for as long as I can remember and absolutely love it with tacos, fajitas, homemade Café Rio salads, nachos or just as a dip with tortilla chips. Simple ingredients – tomatoes, onion, jalapeño and herbs dressed unapologetically with lime juice, a touch of sugar, salt and pepper – it’s sheer perfection! While Pico de Gallo is most often made with cilantro, did you know you can substitute parsley if you don’t like the flavor of cilantro? I’ve made this both ways and love it equally – I just use whatever I have on hand!
For the best Pico, try and keep your tomato and onion pieces as similar in size as possible when you are dicing, then chop the jalapeño and herbs as small as you can. That will help you get the perfect ratio of ingredients in every bite! You won’t feel guilty munching on this – honestly, sometimes I add a drained and rinsed can of black beans and call it lunch!
Ingredients:
- 5-6 roma tomatoes, chopped (remove seeds first)
- 1 medium onion, diced (can use red, yellow or sweet)
- 1 jalapeno diced (remove seeds if you don’t want it too spicy)
- 1/2 packed cup chopped cilantro (or substitute parsley)
- Juice of 1 lime
- 2 tsp sugar
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions:
- Gently mix everything together in a mixing bowl and let sit covered for at least 30 minutes in the refrigerator before serving.
Photo updated June 2021
Simple Classic Pico De Gallo
Ingredients
- 5-6 roma tomatoes, chopped (remove seeds first)
- 1 medium onion, diced (can use red, yellow or sweet)
- 1 jalapeno diced (remove seeds if you don’t want it too spicy)
- 1/2 packed cup chopped cilantro (or substitute parsley)
- Juice of 1 lime
- 2 tsp sugar
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Gently mix everything together in a mixing bowl and let sit covered for at least 30 minutes in the refrigerator before serving.
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