Pico de Gallo

Pico de gallo is fresh, simple, and absolutely necessary for corn tortilla chips! When produce is at it’s freshest in the late summer months I make this chunky condiment on repeat. We cannot get enough of this for topping tacos, nachos, a fresh addition to grilled chicken, or like I said as the perfect dip for corn tortilla chips!

Why I love pico de gallo so much

This is not a food I grew up eating. Plain corn tortilla chips and salsa where not something I was privy to in the 70’s and 80’s. Doritos yes, but not chips and salsa. My life was forever changed the first time I went to a Mexican restaurant, sometime in the late 80’s and we were served warm corn tortilla chips with fresh made salsa. Mind blown. Jump forward to 1993 when a friend of Kens made pica de gallo from the fresh produce from his garden. Mind completely exploded! I was crazed. I had to have the recipe. And then when I found out how easy it was I fell clean over. My life has been forever changed by a few simple ingredients chopped fine, tossed together, with lime juice and salt.

Gather these ingredients

This is how you make Pico de Gallo

1. Wash produce.
2. Chop tomatoes and onion small but not too fine.
3. Roll limes under your palm to loosen the pulp inside making them easier to juice, cut limes in half, if you have a hand held citrus juicer us this to juice limes over the tomato and onion. (See tips and variations for my lime juicing method.)
4. Wash cilantro in a salad spinner. Or rinse thoroughly and dry off. Remove any long stems and use the leafy tops of the plant. Chop and add to mixture.
5. Add salt and pepper to your taste. Do not be shy be generous with the salt. Or if you have Mortons Nature Seasoning I find this the best seasoning for this recipe.
6. Mix this all together and taste. If you prefer it with more lime add more lime, or more or less of any of the ingredients.
7. Spicy Option: clean, deseed, and chop one jalapeno pepper very fine and add to pico.

Tips and Variations

• Pico de gallo is not an exact science. The recipe card below gives you a basic outline for pico. However if you prefer more lime or more salt add it. If you would like more tomato than onion then adjust it.
• Fork juicing method 101 : After rolling lime with palm of hand against counter top, cut in half, hold one half of the citrus in the palm of your less dominant hand, ram the fork into the middle of the citrus and twist in opposite direction over a measuring cup or bowl. Continue twisting until lime is completely gutted. The end.
• Type of tomato: I prefer to use roma tomatoes. All you really need is a fresh vine ripe tomato and you will be in business.
• Spicy: If you prefer spicier food then you will want to add a finely chopped jalapeno pepper to this recipe. You can also add a serrano pepper if you like your food really hot.
• Uses for Pico de Gallo: I love to this most as a dip for tortilla chips. However it is delicious used as a condiment for tacos or burritos. Any Mexican food really.
• Grilled Chicken: I love to marinate chicken in lime, olive oil, salt and pepper. Grill it, and then to it with fresh pico de gallo. This makes a beautiful summer meal paired with a salad and fresh veggie.
• Fish or Shrimp: the same goes for fish or shrimp, cook to your liking and safety standards; then top with simple and delicious pico de gallo.