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!
- 2 cups seeded, small diced tomato
- 1/2 cup yellow onion, small dice
- 1 tsp. garlic, mince
- 1 tbsp. cilantro, chopped
- 2 tsp. jalapeno, minced
- 2 tsp. lime, juice
- 1 tsp. canola oil
- 1 tsp. salt
Combine all ingredients in a bowl. Cover and refrigerate for an hour. Serve with chips or topping for your tacos or burritos. It’s always good to make a small batch of pico and finish it in same day if possible. Pico doesn’t keep very well for more than 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. If you would to be notified of upcoming posts, please consider subscribing to my blog!