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.


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!

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Pico de Gallo

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


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


  • 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


  1. Dice tomatoes and drain. Add remaining ingredients to a non-reactive bowl and stir.
  • Prep Time: 10 minutes

One Response

  1. This is such a great recipe! Love topping it on my sweet potato avocado toast for an extra kick.

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