Easy Pico de Gallo

Pico de Gallo, also known as Salsa Fresca, is the perfect fresh combination of chopped tomato, onion, and jalapeño. I make this all the time as a low-calorie way to jazz up a boring meal: it’s great to keep in the fridge for the week for topping anything and everything. As summer tomatoes are peaking and deliciously juicy, use them as an excuse to whip up this salsa to share with friends over tortilla chips or as part of your meal prep for the week.

Easy Chunky Pico de GalloOn Wednesday, I will be sharing a new Mexican-inspired recipe that you can serve this on top of. In the meantime, here are some of my favorite meals to jazz up with a scoop of this flavorful, simple salsa:

Easy Pico De Gallo

Easy Pico de Gallo
 
Prep time
Total time
 
Author:
Recipe type: Snacks
Cuisine: Mexican
Serves: 10
Ingredients
  • 1 yellow onion
  • 6 Roma tomatoes
  • 1 cup cilantro
  • ½ jalapeño
  • 2 garlic cloves
  • 1 lime
  • Salt to taste
Instructions
  1. Chop the onion and tomatoes. Mince the jalapeño (without the seeds unless you enjoy a spicier pico), garlic, and cilantro.
  2. Combine the ingredients with the juice of a lime and salt to taste.
  3. Enjoy immediately or let it marinate together in the fridge for 2 hours or longer for a tastier Pico de Gallo. This recipe makes 4 cups.

Easy Pico de Gallo for topping fish, chicken, tacos, and moreThis recipe is easy to pull together if you have the few simple ingredients, and you can also customize it further. Want more spice? Add more jalapeño or a dash of hot sauce, and sprinkle with chili powder. Want some sweetness? Add chopped melon or some avocado, similar to my Pineapple Avocado Salsa. Make it your own!

Pico de Gallo is a fresh, delicious salsa that flavors lots of different dishes with barely any calories and no fatEnjoy!

Marisa

Comments

  1. says

    Isn’t it awful I’m too lazy to chop veggies to make salsa/pico de gallo? I know it would taste soooo much better, too. I’m the worst quasi-food blogger.

    • Marisa says

      Haha I know me too. That’s why I try to make a batch of something like this for the week so I can thank my Sunday self for my currently lazy self!

    • Marisa says

      I’m glad you have the tastebuds for it now – hopefully you still do afterwards too :) Thanks Jessie, enjoy your vacation!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: