Kristina Wiley with a recipe that only requires a little chopping, and no cooking, to taste great.
Text And Photo By Kristina Wiley
Pico de Gallo is one of my all time favorite things: So fresh. So versatile. All it requires is a little chopping (no cooking!)! You can use it as a dip with tortilla chips. It can also be used as a mix-in to kick up your guacamole, a topping for tacos or fresh fish, an extra punch for that omelette … the possibilities are endless! 
We throw our annual ‘Cinco de Wiley’ party every year and pico de gallo is an absolute MUST for us! In preparation for this year’s party, I did a little research about the differences between pico de gallo and salsa. I thought the terms were interchangeable, but apparently they are not. From what I understand, “pico de gallo” is fresh & uncooked and “salsa” is cooked. Who knew?! You can still use the term salsa for the uncooked variety, but to be more accurate, it should be referred to as “salsa fresca” (meaning: fresh salsa).
Pico de gallo… salsa fresca… whatever you want to call it! This dip is an all-time favorite of ours! Hope you enjoy it as much as we do!
Pico de Gallo
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
Description
This fresh Pico de Gallo is a vibrant and versatile dip or topping that requires no cooking, just a bit of chopping.
Ingredients
- 7-8 firm Roma tomatoes, diced
- 1/2 medium white or yellow onion, finely diced
- 1-2 jalapenos, seeds removed if desired, finely diced
- Large fist-full of cilantro, chopped
- Juice of 1 lime
- Salt, to taste
Instructions
- In a large bowl, combine the diced tomatoes, onion, jalapenos, and chopped cilantro.
- Squeeze the juice of one lime over the mixture and add salt to taste.
- Mix everything together until well combined.
- Allow the pico de gallo to sit for at least 15 minutes to let the flavors meld together. The longer it sits, the better the flavors will develop.
- Serve with tortilla chips, or use as a topping for tacos, fajitas, or grilled fish.
Notes
For a milder pico de gallo, remove the seeds from the jalapenos. This dish is best when allowed to sit for a while, as the flavors meld together over time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Use as a topping for tacos, fajitas, or grilled fish, or mix into guacamole for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 3
- Sodium: 150
- Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 1
- Cholesterol: 0
My Family get together include Fajitas and Ribs we Love it with Fresh Tortillas Pico De Gallo and of Course Guacamole with Magaritas Yummy and Tortilla Chips
Delicious! I’ve been making this at home every week for the last few months. I NEVER get sick of it. The only additional thing I do add is chopped garlic.
Oh, it looks so fresh and summery. I think these would be terrific paired with organic tortilla chips and grilled veggies. Yes and yes!!!
Ummmm very good stuff, plenty of cilantro is of course the key ingredient… here we call it Koriander…..a fantastic herb,
Cheers from Berlin
thats cool,,,we call the SEED of cilantro coriander…
I love refreshing salads like this one! I make them all the time with different ingredients, and what I especially like about it is the chopping part: it kind of relaxes me :) I like tiny chopped pieces of fresh vegetables :)