Pico De Gallo
Fresh chopped salsa done right — Christin's Pico de Gallo, Easy Pico de Gallo, Mango Pico de Gallo, and a South Texas version for taco night.
★ appetizer
appetizerChristin's Pico de Gallo
This is a refreshing and tangy pico de gallo, which can be eaten on top of tacos, side to fajita, or for game day dip in a chip!
Christin GarciaIngredients
- 2 to 4 Roma Tomatoes
- 1 White onion
- 1 bunch Cilantro
- 3 to 4 Limes
- 1 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Chicken bullion
Instructions
- 1Dice tomatoes, onions, jalapeño, and cilantro into small pieces. For extra spice you can add 1 Serrano.
- 2Squeeze in lime juice to your liking
- 3Add seasonings and mix. Taste test and add any additional seasoning to your liking.
- 4Enjoy!!
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Open in Pepper →A Bowl Of Chopped Tomatoes Fixes Dinner
Pico de gallo is the fastest way to make a plain weeknight plate taste like somebody cooked. Tomatoes, onion, cilantro, a squeeze of lime, and suddenly the chicken and rice have something to say.
Cooks on Pepper reach for these when taco night rolls around, when the tomatoes on the counter are getting soft, or when they need one fresh thing to set beside a pan of enchiladas.
Every recipe here is a real bowl somebody makes at home: Christin's Pico de Gallo with Roma tomatoes and white onion, Easy Pico de Gallo with garlic stirred in, a Mango Pico de Gallo with avocado, and a South Texas version with red onion and jalapeños.
Quick Tips
- 1
Seed the tomatoes first
Scoop out the watery centers of 3 to 4 Roma tomatoes so the bowl doesn't turn soupy after 20 minutes on the counter.
- 2
Soak the raw onion
Rinse diced white or red onion in cold water for 5 minutes to take the bite down without losing the crunch.
- 3
Chop everything the same size
Aim for a quarter-inch dice on tomato, onion, and jalapeño so every scoop gets a little of each.
- 4
Let it sit 15 minutes
Salt it, squeeze in the lime, and give it 15 minutes before serving so the juices come together.
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