Pico de Gallo

Fresh Pico de Gallo is so easy to make, there should never be an excuse for buying it again!  For this I’m using Roma tomatoes, but when fresh (home-grown) tomatoes are is season, please substitute them.

My pico recipe is a fresh tasting accompaniment that goes great on any taco, such as my Pork Tenderloin Tacos or my Southwest Seasoned Skirt Steak Tacos.  However, I make it a lot just to use as a quick dip for chips, or as a relish for grilled fish or chicken.

Versatility

One of the things I love about this pico de gallo is the versatility.  Just make this recipe, and add a cup of diced mango and spoon over some grilled halibut.  Cut some watermelon into chunks and mix with this pico and make a quick, refreshing summer salad.  Spoon some in with some chicken and cheese and make an easy enchilada bake.  The possibilities are endless, and easy!
Print

Pico de Gallo

---

• Total Time: 10 minutes
• Yield: 4 people 1x

Print Recipe

Pin Recipe

Description

Makes a great accompaniment for any grilled dish, or is great just for chips and dip!

---

Ingredients

Scale 1x2x3x

• 4 roma tomatoes (chopped)
• 1 onion (medium size, diced)
• 1/2 green bell pepper (diced)
• 1 TBS jalapeno pepper (diced)
• 1/2 cup Cilantro (chopped)
• 1 tsp garlic (minced)
• 1/2 tsp kosher salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• 1 lime (juiced)
• 1/2 tsp canola oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Dice tomatoes and drain. Add remaining ingredients to a non-reactive bowl and stir.

• Prep Time: 10 minutes