Here is a quick and simple recipe for the very best, fresh pico de gallo – the perfect mouthwatering addition to take your favorite Mexican inspired dish to the next level!
I wouldn’t consider myself a big tomato-lover. They’ve grown on me a lot as I’ve gotten older and given them more of a chance. Ketchup, pasta sauce, and small diced up tomatoes in pico de gallo were about the only forms of tomato I would eat as a kid.
Growing up, we were regulars at the local Mexican restaurant just down the street from our neighborhood. Between how much our family loved El Gallo so much and the post-extracurricular activity team meals, we probably ate there at least once, sometimes twice, a week. Maybe even three times in the same week a few times over the years ; ) We were on a first-name basis with the staff. They knew our food + drink orders without even having to ask and we have become friends over the years.
I’ve got to brag on El Gallo for having some of the absolute best pico de gallo. Always so incredibly fresh and the perfect balance of ingredients – it takes an already tasty dish to an out-of-this-world dish!
Here’s a good go-to fresh pico de gallo recipe to serve alongside your favorite taco, quesadilla, enchilada, or nacho dishes.
Enjoy!
–MJ
Fresh Pico de Gallo
Ingredients
- 3-4 medium tomatoes, de-seeded and diced
- 1 onion, roughly diced
- 1 jalapeño pepper, seeded and finely diced (optional)
- ½ cup fresh cilantro, chopped
- juice from 1 lime, ~ 2 Tbsp
- ½ tsp salt, or to taste
- pepper, to taste
Instructions
- In a medium bowl, combine the diced tomatoes, onion, jalapeno and chopped cilantro.
- Add in the salt + pepper (to taste), lime juice, and stir to combine.
- Enjoy your pico de gallo right away or cover and refrigerate overnight to allow the flavors to meld so every bite is even more packed with fresh flavor.
