Pico de Gallo is one of the easiest recipes that I know, but I absolutely forgot to post it! Here at the ranch, pico de gallo on the table is almost equivalent to salt and pepper! We have it at almost every meal, every single day. My apologies for not sharing this recipe sooner!
My favorite Pico de Gallo recipe
I am sharing the recipe for Pico de Gallo the way my in-laws make it. Of course, it has the standard five ingredients needed to make authentic pico de gallo – tomatoes, onoins, chiles, lime juice and cilantro. But their recipe always included avocado, which I absolutely adore. The avocados give a creaminess to this side dish that is simply glorious.
However, there are other variations you can make once you get those five basic ingredients chopped and mixed together. You can alsways add minced radishes, cucumbers or jicama. I have had pico de gallo that includes pineapple, watermelon or bits of fresh lime. You can make your own version of pico de gallo with the fresh flavors you crave. The sky is the limit!
This amazing little side dish is wonderful on top of grilled meats or fish. Also, it is just perfect with grilled quesadillas or on top of enchiladas. It goes without saying that it is excellent on birria tacos. Try it with breakfast tacos too for a little crunchy spice to start the day!
Use a veggie chopper for convenience
Alas, pico de gallo can’t be made in advance. The beauty of this little relish is that it is fresh, fresh, fresh and made right before you eat. Otherwise, the vegetables start to soften and it becomes a watery soggy version of its former self.
Veggie chopping at the last minute is made easier with a food processor or a low tech veggie chopper. I use a handy little veggie chopper that gets the job done quickly and this is the exact model I use. It is pricier than some of the chopper gadgets out there, but it will last for years. The blades are wickedly sharp.Print
Pico de Gallo
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 servings 1x
1 lb. fresh tomatoes (500g)
1–2 fresh chile serrano
½ lb. onions (240g )
½ oz. fresh cilantro (14g)
Salt to taste
1 tbsp. fresh lime juice (30ml)
1–2 whole avocados, diced (optional)
Core and seed the tomatoes and dice finely. Place the tomatoes in a large mixing bowl. Slice the chile serrano lengthwise and scrape out and discard the seeds. Mince the chiles finely and add to the mixing bowl. Dice or shave the onions finely and add to the bowl. Add the cilantro, salt and fresh lime juice and toss to combine. If desired, add avocados and toss lightly to combine Serve immediately.
For variety, I sometimes combine minced red and white onions for more color.