Pico de Gallo Recipe

Quick and easy recipe for fresh, homemade pico de gallo. This is the perfect condiment for tacos, enchiladas, or just for eating with chips!

Equipment	No Equipment Needed
Difficulty	Very Easy

A delicious Mexican staple.

Having grown up in Texas towns rich with amazing Mexican cuisine, pico de gallo has practically been an entire food group for me. Its delightful mix of vibrant tomatoes, crisp onions, and tantalizing jalapenos is irresistible. Few nutritious dishes are as tempting as homemade pico de gallo.

It's surprisingly easy to consume an entire bowl of these fresh ingredients! Honestly, if you're looking to boost your vitamin intake, just grab a large bowl of pico and some chips, and you'll be well on your way.

Goes well with any Mexican dish.

One of the best aspects of pico de gallo is that it pairs with any Mexican recipe. Enchiladas? Perfect, put it on top. Crunchy tacos? Excellent, load 'em up. Quesadillas? Chalupas? Chimichangas? Pile it on. Due to its versatility, it provides a quick and simple way to incorporate more vegetables into your diet. It can be enjoyed at any meal, at any time of day, even breakfast! Pico de gallo pairs wonderfully with eggs and is also tasty with various breakfast tacos. Personally, I enjoy topping papas rancheras tacos with pico!

Substitutions?

Can I leave out the peppers? As a native Texan, the idea of leaving out the peppers is somewhat tragic! But the answer is yes. If someone has difficulty with spice, you can omit them or substitute with 1/2 of a small diced green bell pepper.

If you like peppers but have run out, you can also leave them out, though the final result may be slightly lacking.

Can I leave out the cilantro? If you find that cilantro tastes like soap to you, feel free to exclude it. There's no real necessity to substitute cilantro with anything else. While some pico recipes recommend using parsley as an alternative, I personally believe parsley is a sad substitute, and it's preferable to simply omit the cilantro.

Alternative to lime: You can simply use lemon instead! Many people actually prefer lemon. It can be used to create an interesting twist to this pico de gallo recipe, so it's a great option if you're looking to try something different.

Can I leave out the salt? Absolutely! If you're monitoring your salt consumption, you can easily omit it. However, I suggest reducing the salt instead of removing it completely. The salt aids in softening the tomatoes and enhancing their flavors and juices, but if you're adhering to a strict no-salt diet, feel free to leave it out. Prioritizing your health is important.

Pro tip:

A quick note on chopping cilantro: Although you can remove the cilantro leaves from the stems one by one, I find it much simpler to chop the cilantro as a whole bunch. Just hold the bunch together and begin chopping from the leafy end towards the stems. Stop when you reach the end of the leafy section. The stems can be somewhat bitter, so you don't want more than necessary, but chopping the bunch together will save you considerable time and effort.

Easy Variations:

Avocado Variation: If you have an avocado, a great twist on this recipe is to include diced avocado. The avocado adds a creamier texture and enhances the recipe with additional flavors. It also makes the pico more filling, making it a better snack option. If you decide to add avocado, I suggest doubling the lime or lemon juice to help keep the avocado from turning brown. You might also want to add a bit more salt.

Mango Variation: Another way to alter the traditional pico de gallo is to add diced mango. Mango brings a sweet, tropical taste that pairs perfectly as a side with chips at a cookout or picnic, offering a delightful summer vibe. Its sweetness balances the peppers, making them taste milder, so keep that in mind. If you include diced mango, I suggest doubling the amount of lime or lemon juice and possibly adding more salt.

Let's begin:

Begin by gathering all of your ingredients to be sure you have everything on hand and ready to go.

Dice the 4 tomatoes, 2 jalapeños or serranos, and half an onion, trying to keep all the pieces a uniform size. Also, chop the tops of the cilantro bunch. Instead of removing the leaves from the stems one by one, you can chop the entire bunch, skipping the stems. Refer to the Pro Tip above for more information if needed.

Juice the 1/2 lime. Combine all the ingredients in a bowl with the 1/2 tsp of salt. Taste and adjust the salt as needed.

Allow it to chill in the fridge for at least 20 minutes to let the flavors meld, then stir it just before serving.

Pair it with Mexican main courses or serve it with corn tortilla chips on the side and enjoy!

What to serve with this fresh pico de gallo recipe?

As mentioned earlier in this recipe, pico de gallo pairs well with any Mexican dish. However, Mexican cuisine is a broad category! If you're in the mood for pico but unsure what to pair it with, or if you're planning a complete vegan or vegetarian menu, I recommend trying:

• Tacos

• Enchiladas

• Chalupas

• Vegan Taco Meat

• Refried Beans

• Veggie Fajitas

• Homemade Corn Tortillas

• Mexican Rice

• Nacho Bowls

• Chimichangas

• Carne Guisada

• Gorditas

• Burgers

• Loaded Fries

Fortunately, Mexican cuisine is among the simplest types of cooking to adapt for a vegan diet. With its abundance of fresh vegetables and vibrant flavors, it often makes for a healthy and satisfying meal as well. When in doubt, combine any Mexican main course with pico de gallo, Mexican rice, and refried beans for a well-rounded meal.

Storage.

This pico de gallo recipe can be stored in the fridge, covered, for 3-4 days. Its shelf life may be shorter if chips were directly dipped into the bowl, but it could last longer if they were not. To enjoy the pico de gallo at its peak flavor, consider consuming it as quickly as possible after preparation.

On my beloved Taco Cabana.

If you've never dined at a Taco Cabana, I hope you get the opportunity someday! However, it hasn't been quite the same since Covid.

As a child, I remember that we would always eat at Taco Cabana after church on Sundays. We would order fajitas with sides of beans, rice, and tortillas and share them as a family. One of the highlights of Taco Cabana was the salsa bar! The salsa bar was a magical place where you could fill little cups with a variety of salsas and toppings, all unlimited! They had flame-roasted salsa, salsa verde (green salsa), fresh cilantro, pickled jalapenos, salsa mixed with ranch, many other options, and, of course, pico de gallo! I remember filling numerous little bowls with different flavors to drench my tacos—it was delightful!

As an adult at Taco Cabana, I was ravenously filling the small cups when I overheard someone asking an employee if they had pico without jalapenos because the jalapenos were too spicy. I was floored! It had never occurred to me that you could make pico without any peppers! That was the day I realized that some people struggle with peppers. Since then, I had a friend whose chemotherapy medication made her very sensitive to spiciness. Omitting the peppers allowed her to enjoy pico de gallo too!

After Covid, the salsa bar seems to have diminished, with fewer options, all already pre-packaged in small cups. Bring back the magic of the full salsa bar!

What about you?

Do you have a favorite salsa? Or favorite Mexican condiment? Do you have any fun memories at a Taco Cabana or other Mexican chain restaurant?  Perhaps you have a unique twist on a classic salsa recipe or a secret ingredient that elevates your favorite condiment? Share your thoughts in the comments! It might spark new recipe ideas for me or inspire others to try something new and different!