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4.50 from 4 votes
Easy Pico De Gallo Recipe: Doing this one simple step during the process will MAKE this your favorite homemade pico recipe!
Easy Pico De Gallo Recipe
My girlfriend Kate came over the other day, and we had cooking on the agenda to create some recipes for the Slightly Homemade Dinners cookbook. A Catalina Taco Salad (yes, yum… right?) was on the list, and we needed some pico for garnish.
I looked at her and said,
Does our grocery store even have fresh pico?
She followed with,
No, but we can totally make our own… really easy.
So we rolled with it, and I’m SO thankful that we did. It was incredible.
There’s a Secret
I’ve never really disliked pico, but I didn’t realize how much better making fresh pico at home could be… than pico that’s pre-made at the store, or even served in restaurants. It seems as if a lot of pico is runny and soupy, which is… well, ok. But when Kate told me the secret step to amazing pico, is to scoop out the seeds and juices from the middle… it became a GAME CHANGER.
By doing this, it creates a whole new CRISP texture that’s incredibly hard to beat.
Now we ended up putting most of this pico on top of the taco salad that we made, but we completely finished it off with a bag of tortilla chips, in no time.
Recipe
Easy Pico De Gallo Recipe
Jessica Burgess
Fresh tomatoes, cilantro, onion with a pinch of salt and dash of lemon juice is all it takes to make this easy pico de gallo recipe. Pair with chips for the ultimateappetizer!
4.50 from 4 votes
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Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine Mexican
Servings 6 servings (makes about 3 cups)
Calories 16 kcal
Ingredients
- 5 roma tomatoes
- 2 Tablespoons fresh cilantro chopped
- 1 teaspoon kosher salt
- 1 small white onion peeled and diced
- juice of 1 lime or 3 Tablespoons of prepared lime juice
Instructions
Slice the Roma tomatoes in half, scoop out and discard seeds.
Dice tomatoes and onions in small pieces
Mix in the cilantro, salt, and lime juice. Serve!
Notes
Super important to discard insides of tomatoes. This helps reduce juices and capture the texture desired.
Nutrition
Serving: 1serving (about ½ cup) | Calories: 16kcal | Carbohydrates: 3g | Sodium: 390mg | Potassium: 149mg | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 8.4mg | Calcium: 9mg | Iron: 0.2mg
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tried this recipe?Let us know how it was!
Don’t be afraid to serve a side of this pico and chips as an appetizer at a party, or even as a side dish for your family dinner on a busy weeknight. You can make this recipe super quick and even eat on it for days as a snack!
Recipes that serve multiple purposes are my FAVORITE!
If you love quick and easy recipes, you won’t find anything but that in our recipe archives. Take a browse, and pin your favorite on Pinterest for a quick reference!
More Easy Appetizer Recipes
- Smoked Italian Sliders
- Fried Dill Pickle Chips
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- Mini Corn Dogs
Reader Interactions
Comments
Melissa says
Just made this in prep for dinner tonight but cant stop eating it! So easy and yummy!Reply
Jessica says
Yay!!!! I’m so glad that you liked it too! Thank you so much!
Reply
Brenda says
Can you freeze Pico Dr Gallo?
Reply
Jessica says
Hi Brenda! I’ve read that you can freeze tomatoes (which is the only thing I’d be questioning really) so I’m sure it’s ok! It just may lack that “fresh” flavor if frozen… but frozen-thawed pico is better than no pico, in my opinion! 🙂
Reply
Sara says
Those this easy recipe. We made it twice in one week.Reply
Jessica says
Yay!!! I’m so glad that you like it! Thank you for coming back and letting me know!
Reply
4.50 from 4 votes (2 ratings without comment)
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