Did you know that Cinco de Mayo falls on Taco Tuesday this year?! How great is that? Haha. I didn't even realize till a few days ago! I have to admit it sucks we can't go out to celebrate and stuff our faces with tacos but hey, that doesn't mean we can't still do that at home! This Pico de Gallo is the perfect appetizer served with nachos or a great addition to your tacos.
It's literally the simplest dip. It's just as easy as guacamole, which I'm making definitely making for Cinco de Mayo tomorrow along with classic margaritas. So simple, yet so good!
It's been a while since I posted anything but I've been cooking a lot lately, and when I say a lot I meal a LOOOOT. I'm sure you have too since there's not much else to do. I still go to work three times a week to help out and get some hours in which is actually nice because I'd probably go crazy just sitting at home 24/7. What about you? I hope you're doing well. Let's make some Pico de Gallo tomorrow and enjoy it with tortilla chips because well, why not?
I go to a farmers market every week but I'm sure you can also get these ingredients at most supermarkets. If you don't have tomatoes, you can swap them for some peaches or mango. This is actually suuuuper delicious with mango!
Ingredients for Pico de Gallo:
- red onion
- lime juice
- sea salt
It's super simple and comes together in just about 10 minutes!
I remove the seeds from the tomatoes because I find them to make the pico de gallo too liquid-y and it's easier to dice the tomatoes that way. This step is totally optional, though!
I like my Pico de Gallo mild so I didn't add any jalapenos. The onion makes it spicy enough for me but if you want the extra heat, go ahead and add some!
You can adjust this recipe to your liking - add more lime juice, tomatoes, less onion, more cilantro, or double/triple the recipe.
Pico de Gallo is one of the easiest dips you can make along with guacamole. I like serving it with tortilla chips as a snack or an appetizer. You can put it on salads, tacos, or into tortillas.
- 5-6 medium tomatoes
- 1 medium red onion, finely diced
- 1 cup roughly chopped cilantro
- ½ jalapeno, seeds and white parts removed (optional, I left it out)
- the juice of 1 lime (or more if desired)
- sea salt (to taste)
- Cut the tomatoes into quarters and cut out the soft part with the seeds (this is optional but recommended as the seeds add lots of liquid to the pico de gallo)
- Cut the quarters into small squares and transfer them into a bowl.
- Add the chopped red onion, chopped cilantro, chopped jalapeno if using, and the juice of 1 lime. Mix.
- Add sea salt and mix. Add more salt or lime juice if desired.
- Serve immediately with some tortilla chips or store in an airtight container in the fridge for up to 3 days.
I find it's best to let the Pico de Gallo chill it in the fridge for at least a few hours before serving so that the flavors properly develop and mix.
Keywords: pico de gallo