There are so many times in life when you could use an easy go-to pico de gallo recipe. Here's one that stands on its own AND serves as a great base for other dishes!
I use this recipe for so many things. It’s a great base for shrimp ceviche. It’s also what I use to make the most perfect guacamole I’ve come across.
Of course, it’s also good on its own!
This recipe makes about two cups and can be served alongside queso, that guacamole I mentioned, or as part of a toppings selection for tacos. I also like to scoop it on top of those yummy Mexican-inspired salads!
You’ll need two Roma tomatoes, 1/4 of a sweet yellow onion, half a seeded jalapeño, half a lime (squeezed), a large pinch of chopped cilantro, and a few seasonings — garlic powder, chili powder, salt, and black pepper. For spice measurements, I usually just toss some in, but when asked, it’s 1/4 teaspoon garlic and chili powder, 1/8 teaspoon black pepper, and then salt to taste.
PinWith all these fresh chopped veggies, pico de gallo makes a great addition to many meals, not just tacos! Shrimp and grits, salads, burgers, and so much more.
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Chop up your tomatoes, onions, jalapeño, and cilantro. Then, add those spices and squeeze half of a lime for the juice. Mix and let it sit at room temperature for about 20 minutes before serving. If you can stand to let it sit for an hour, it’s even better!
Tip: Let the pico sit in a shallow bowl, so the juices stay in contact with most of the chopped vegetables.
Once you’ve made this recipe, it’s the base for my Easy Shrimp Ceviche and Best Guacamole recipes. These pretty much get me through summer and beyond.
Enjoy!
PinThis is a recipe to memorize and make all the time.
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Pico de Gallo
Liza Graves
An easy, go-with-lots-of-things recipe. This is at once an appetizer and a base for a meal. It's a large part of our guacamole and shrimp ceviche recipes, too.
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Now, it’s time to make margaritas! These Frozen Spicy Pineapple Margaritas are so good! And these Watermelon Mint ones are also perfect for a hot day.
