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