Pico de Gallo

Pico de Gallo

It’s really starting to heat up around here. I’m totally going into my light-and-fresh food mode and will stay in this mode until August once I really get sick of how hot it gets here in Phoenix! I’ve been craving a lot of salads and just summery types of dishes!

Pico de Gallo is a classic Mexican staple. You can eat it as a dip (like salsa) with tortilla chips and a margarita in the other hand or as a topping on pretty much any of your favorite Meixcan dishes from tacos, quesadillas, enchiladas, burritos, etc.! Pico de Gallo is almost embarrassingly easy to make. It’s just a matter of chopping up some veggies and you’re done! I like to use Roma tomatoes as they aren’t as liquidy and dice up easier than larger tomatoes. Then, it’s just red onion, jalapeno, cilantro, fresh lime juice, and some salt! I like to make a double or triple batch sometimes too so I leftovers for the week as I like to pile the Pico on so many things!

Pico de Gallo

Pico de Gallo


  • 10 Roma tomatoes, diced into small pieces
  • 1 red onion, diced
  • 1 jalapeno pepper, seeded and diced
  • 1 cup fresh cilantro, chopped
  • 1 lime, juiced
  • salt to taste


  1. In a large bowl, add the diced tomatoes, onion, pepper, and cilantro and mix. Pour in the lime juice and stir to combine. Add salt to taste. Serve with chips or as a topping for your favorite Mexican dishes!
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Pico de Gallo



  1. As a native Californian, I eat pico de gallo constantly, so I love easy recipes like this for when I’m hankering something spicy and sweet.. which is all the time, BTW.

  2. Oh, we love pico de gallo…Nothing beats fresh and juicy ingredients in a salad, dip and just about any dish!

    Julie & Alesah
    Gourmet Getaways xx

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