Pico de Gallo makes everything better. Everything Mexican Food that is. We make this Pico de Gallo recipe almost every week around here. We love it on Taco’s, Nacho’s, Burrito’s, Chimichanga’s, Tostada’s….the list goes on and on.
I never really had pico de gallo growing up. When I was at college and started eating at a Mexican Restaurant called Beto’s I fell in love with it. It’s such a delicious way to add a refreshing pop of flavor perfection to your favorite Mexican inspired meals.
If you want a meal that will blow your mind, make my Chicken Chimichanga’s and be sure to make a big side of this pico de gallo with it.
Some people get a little worried when they hear that it has a jalapeno in it. They think that means it is going to be spicy. But it’s not. I never put the seeds in it, I only use the outer pepper and dice them very tiny. As long as you do not get seeds in it you’ll be fine….unless you like spicy, then go ahead add all the seeds you want.
With pico de gallo, it’s all about the ratio, you want to make sure the mixture is pretty even tomato vs. onion wise, just a little heavier on the tomato side.
- 6 roma tomatoes, finely chopped
- 1 cup yellow onion, very finely chopped
- 1 jalapeno, seeded and very finely chopped
- ¼ cup cilantro, finely chopped (about 1 small handful of leaves, chopped)
- ¼ tsp sugar
- Fresh Lime Juice (depending on the lime, sometimes I use only half other times I need a whole lime)
- Salt to taste usually between ½-1 tsp
- In a 2 quart bowl combine roma tomatoes, onion, jalapeno, cilantro, sugar, juice of half a lime, and ½ tsp salt.
- Stir well and taste, add more salt and lime juice if needed.
- Pico gets more flavorful as it sits for a while. If possible make at least 1-2 hours before you plan on serving.
- Keep pico in the fridge.