Pico de gallo is a type of salsa. While it may seem similar to regular salsa, they both have their share of differences! Pico de gallo contains less liquid and it’s much more chunky. It’s commonly used in tacos and fajitas. I like to put pico de gallo on lots of things like omelettes, quesadillas, and rice bowls.
There are many versions of this recipe you’ll find it on websites or cookbooks. I’ve noticed some use cumin. It could turn out good if you use a tiny bit, though using more can easily overpower the dish. I like to keep this recipe pretty simple so the fresh ingredients stand out. The nice thing about pico de gallo is that you can customize it to your liking. I know some of my friends don’t like cilantro so they could simply leave out the cilantro. Easy as that!
- 1 cup seeded, dice tomato
- .25 cup white onion, small dice
- .5 tsp garlic, mince
- 1 tsp cilantro, chopped
- 1 tsp jalapeno, minced
- 1 tsp lime, juice
- .5 tsp canola oil
- .5 tsp salt
Combine all ingredients in a bowl. Cover and refrigerate for an hour. Serve however you fancy. It’s always good to make a small batch of pico and finish it in same day. It goes bad after a day. You can easily double or triple this recipe.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram.