Pico de Gallo

Pico de gallo is a great addition to any Mexican or southwestern dish. The fresh tomatoes, cilantro, and pepper are an easy way to brighten up tacos, burritos, and quesadillas.

The cilantro should be rough chopped

Pico de gallo, which is sometimes called salsa fresca, can also be served with chips and is a great addition to grilled fish and pork dishes.

The biggest difference between this pico de gallo recipe and a lot of salsas is the pico is less processed, which helps the freshness in tomatoes come through.

It’s also why using the best tomatoes you can find is important to making a good pico.

Fresh veggies are important to making tasty Pico

If you like more heat, the Anaheim pepper can easily be replaced by a serrano, poblano or jalapeno pepper.

A few dishes we like to serve this dish with are this classic taco recipe and beef enchiladas.

Pico De Gallo

5 from 1 vote

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Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 8 servings

Ingredients

• 4 tomatoes
• 1 cup cilantro , rough chopped
• 1/2 cup red onion , diced
• 1/2 lemon, juiced
• 1 Anaheim pepper, diced
• 1/4 tsp cumin
• pinch of sea salt

Instructions

• Cut the tomatoes into small bite-sized pieces, dice the red onion and Anaheim pepper. Juice half a lemon and roughly chop the cilantro leaves.
• In a small bowl, mix the tomatoes, onion, pepper, and cilantro with the cumin and a pinch of sea salt.
• Cover and let the pico rest for a few minutes before serving.

Notes

When you're storing pico de gallo, it helps to drain any liquid that has accumulated before putting it into the fridge. Draining the liquid will help the pico last longer and help the tomatoes keep their taste and shape.

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Course: Appetizer, sides

Cuisine: Mexican, Southwestern

Keyword: Salsa

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