Who doesn’t like Pico de Gallo? Such a simple, delicious and addictive recipe. Whether paired with tacos, fish, or enjoyed with crispy corn tortilla chips, you can’t stop eating it.
The key to create a truly exceptional Pico de Gallo is to use fresh ingredients. The crispness and juiciness of each ingredient contribute to the overall taste. For me, it’s all about that refreshing burst of flavors, at least that’s how I like it.
Honestly, I’d rather make Pico de Gallo at home or eat it at a Mexican restaurant. As I mentioned, it is best to eat it fresh. However, on those occasions when time is of the essence, I’ve discovered a supermarket brand that satisfies my cravings. Although I find myself reaching for the salt shaker to enhance the taste, it remains the only store-bought option I truly enjoy.
Before concluding, I must share a funny confession. In my recipe notebook, Pico de Gallo has been playfully renamed as “Pícalo Gallo,” which translates to “Peck it Rooster” in English. This playful alteration came from a hilarious mispronunciation by my niece. It quickly became a family joke, prompting us to give the recipe its unique moniker.
I hope you like this recipe.
Enjoy it!
Pico de Gallo (Non-spicy)
Ingredients
- 2 medium ripe tomatoes, chopped
- 1/2 cup white onion, minced
- 1/4 cup fresh cilantro, chopped
- 1 lime, squeezed
- 1/4 teaspoon cumin, optional
- salt to taste
Instructions
- Place the tomatoes, onion, cilantro, and lemon juice in a bowl. Mix well with a spoon.
- Next, add the salt. I suggest starting with 1/2 teaspoon, mix the ingredients well, then gradually add more salt to your liking. Remember to taste and adjust accordingly after each addition.
- Serve immediately, or store in a covered glass or ceramic container until the next day.
Notes
- If you like spicy, you can add chopped jalapeño pepper.
Did you make this recipe?
Drop a comment below and let me know how it turned out for you. And if you want to stay updated with more awesome stuff, make sure to follow me on social media at @simplerojoblog.