Pico de gallo is such a great, fresh topping for so many dishes. I like to use it where the taste of salsa is wanted, but without all the liquid and with more texture.
It is so simple and despite what you might read about pico only lasting the day it’s made, mine usually lasts through the next day as well.
Roma, or plum, tomatoes work best here, because they’re less watery. But any tomato you have will work.
Top any Spanish/Mexican/whatever dish with this. Eat it for breakfast, lunch and dinner.
But really – top burritos, quesadillas, pork roasts, tacos. Add it to wraps with turkey, veggies, and queso blanco. Then make more so you can keep eating it!
Fresh Pico de Gallo
Yield 2 cups.
- 3 Roma (plum) tomatoes
- 1 cup packed fresh cilantro
- 1/2 onion
- 1/2 jalapeno
- 1/4 bell pepper (any color)
- 2-3 garlic cloves
- 1-2 limes
- dash of cumin
- salt and pepper to taste
- Dice first 6 ingredients and add to a bowl. Top with cumin, salt and pepper, and squeeze the juice of the limes over the top. Stir gently to incorporate.
Serve with a variety of dishes, including tacos, quesadillas, roasted pork, or add to wraps. Eat it on tortilla chips too! Tightly covered, the pico will keep in the fridge for up to 2 days. If you have leftover pico the next day, make it into salsa by pulsing in a food processor or blender to give it new life. Enjoy!