My Go-To Pico De Gallo Recipe

this RECIPE

I've been meaning to dedicate a full post to this wonderful pico de gallo recipe for what feels like years now.  I first shared this salsa with my Baja Fish Tacos, but it's so good, I felt it deserved its own post.  It was only right.

To be honest, I'm kinda shocked it hasn't happened already with how often I make this salsa.

This is seriously my go-to recipe for pico de gallo salsa.  Really, for any salsa.  It's my one true salsa love.

Don't get me wrong, I still love you, chile verde and cilantro lime salsas, but THIS pico de gallo will always be on the top of my Salsa Love List.

If there were a list.

Which there isn't.

Still though.

I've been making this EXACT homemade salsa from scratch for years.  It's been a welcome topping for tacos, burritos, tortilla chips, and burrito bowls, to name a few.

It also happens to be the one and only salsa I've actually been able to get Dustin to eat and enjoy (woot!).  That and this guacamole recipe are sure winners in our home and so I'll fight to the death for them.

Well, maybe not go that far...in this really odd hypothetical situation that would never happen...BUT I'd do my best to keep them.  For realz.

Because a good go-to salsa recipe is sure worth its weight in gold in my opinion.

Now, you might be wondering why I use a red onion in this salsa.

If so, good catch - and good question!  I use a red onion because I don't really like raw white onion in my salsa...the flavor is just a little too pungent for me.  I much prefer the slightly sweet and more subtle flavor of a red onion and I think it goes extremely well in this salsa.

That being said, if you'd like to replace it with white onion, that is totes fine and I won't hold any grudges.

In fact, that's one of the beauties of having your own go-to salsa: it's exactly what YOU want and love it to be.

In sum: PLEASE try this fresh pico de gallo salsa for yourself.  It takes just minutes to prep and, if you can handle the small wait, a little time in the fridge to meld and jive and do all the good flavor mixing that happens when good things come together in one place.

I promise - you'll be getting requests for the recipe at your next party or potluck.  It's that good and that go-to.

And, now, it has its own post. Pair with a refreshing Horchata 🙂.

Life is as it should be again.

Pico De Gallo

Lacey Baier of A Sweet Pea Chef

My go-to pico de gallo salsa recipe that is the perfect topping for tacos, as an appetizer with chips, or just by the spoonful!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer, Sauce

Cuisine Mexican

Servings 10

Calories 18 kcal

Equipment

• mixing bowl

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

  

1x2x3x

• ▢ 3 medium tomatoes on the vine diced
• ▢ ½ small red onion diced
• ▢ ½ teaspoon jalapeno pepper seeded and finely chopped
• ▢ ⅓ bunch cilantro roughly chopped
• ▢ 1 green onion thinly sliced
• ▢ 1 large garlic clove minced
• ▢ 1 tablespoon fresh lime juice
• ▢ ⅛ teaspoon sea salt
• ▢ ⅛ teaspoon ground black pepper
• ▢ ⅛ teaspoon ground cumin

Instructions

 

• In a large mixing bowl, combine all ingredients, and stir to combine.
• Place in the fridge for about 30 minutes to allow to flavors to meld.

Video

Nutrition

Serving: 1 gCalories: 18 kcalCarbohydrates: 2.9 gProtein: 0.7 gFat: 0.1 gSodium: 33.6 mgFiber: 0.9 gSugar: 1.5 g

Keyword pico de gallo, pico de gallo recipe, recipe for pico de gallo

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This post contains affiliate links for products I use regularly and highly recommend 🙂