5-minute Pico De Gallo

· by basilanddill
margin: 8px auto 8px 0; text-align: left; display: block; clear: both;
PrintPin

This is the best 5-minute pico de gallo you will ever try! It’s simple fresh, and delicious! What are you waiting for? Let’s get cooking!

Pico de gallo is just so darn good. It honestly makes any dish better.  Especially Mexican dishes.  It adds a special pop and flavor and freshness which is exactly what dishes need!  I love my pico de gallo in some quesadillas or on some burritos or mix into some guac!  It works everywhere haha!

Let’s start with what pico de gallo is.  It’s a fresh salsa that’s commonly used in Mexican cuisine to liven up a dish.  It’s different from salsa because it’s generally an uncooked mixture of chopped vegetables. The vegetables are in bigger cubes then they would be in traditional salsa.  The ingredients of traditional salsa and pico are really similar. The only difference is how you cut and prepare them.

But not all pico de gallos are equal.  If you look on the Internet you can find some really weird recipes for pico de gallo.  Some people add in mango or even take out the tomato and cilantro completely.  I’m not even sure it can be classified as pico at that point but that’s another topic.😂  My favorite pico is a classic one. It has a few fresh veggies that come together to make it really delicious and clean.

What separates a good pico from a bad one?

One of the most important tips I have is to choose your ingredients well.  There’s nothing that can cover up the taste of bad veggies so if they’re a little off that’s going to come through really strongly in the final product.  

Next is to keep it simple.  As I mentioned earlier sometimes if you want to mix up pico de gallo and make it something that it’s not.  The point is to add a burst of fresh flavor from just a few ingredients.  So keep it like that.😁

This might be the OCD side of me coming out but I feel like the way you cut your veggies does change the pico de gallo in the end.  I like my tomatoes to be the biggest veggies.  Are usually cut them into about a half an inch cubes.  Next biggest is the onions and jalapenos, if you choose to include the jalapenos at all.  I try to dice these veggies as finely as possible.  There’s nothing worse than huge chunks of onion.  Lastly is garlic and cilantro. The garlic goes through a garlic press.  This is the best way to get it mixed evenly into the rest of the veggies.  For the cilantro, I just go with a simple small mince.    (Look at the photos for reference of sizes.)

5-minute Pico De Gallo

AuthorbasilanddillDifficultyBeginner

Yields1 Serving
Prep Time5 mins

 4 roma tomatoes
 ¼ large red onion (or half a small one)
 ¼ cup cilantro
 ½ jalapeño (optional)
 2 garlic cloves
 ½ tsp salt

1

Dice the tomatoes into medium-sized cubes. (About 1/2 and inch in width.) Finely dice the onion, cilantro, and jalapeno. Push the garlic through a garlic press. Mix together all the diced veggies in a medium bowl with the salt until completely combined. Enjoy! <3

Ingredients

 4 roma tomatoes
 ¼ large red onion (or half a small one)
 ¼ cup cilantro
 ½ jalapeño (optional)
 2 garlic cloves
 ½ tsp salt

Directions

1

Dice the tomatoes into medium-sized cubes. (About 1/2 and inch in width.) Finely dice the onion, cilantro, and jalapeno. Push the garlic through a garlic press. Mix together all the diced veggies in a medium bowl with the salt until completely combined. Enjoy! <3

5-Minute Pico De Gallo
IngredientsDirections

Note

  • Only add the jalapeño if you are really into spiciness. It’s really strong and if you add too much, it can completely overpower the pico.
PrintPin

Subscribe to be notified when we post