I love pico de gallo on my cauliflower, beef, and tofu tacos, quesadillas, burritos, taquitos, enchiladas – and the list goes on! Light and refreshing, healthy, low carb, and naturally gluten-free, pico de gallo gives each bite a crunchy and memorable mouthwatering flavor. Paired with my deliciously easy Air Fryer Tortilla Chips, Cheesy Street Corn Enchilada Bake, Veggie Quesadillas, and Easy Veggie Burritos, this pico sure won’t last long!
This is one of the easiest and quickest appetizer dips to make and is always popular when I bring it to parties, potlucks, and game day gatherings. Anyone following a gluten free, vegan, low carb, or vegetarian diet will appreciate this refreshing and addicting appetizer snack. I love popular appetizer recipes that are done in less than 10 minutes!
Growing up in southern California, I was surrounded by the best-tasting Mexican food on the planet! We used to visit Old Town San Diego with my family growing up, and if you’ve been, you already know what I’m getting to! The best Mexican restaurants are in cute and quaint Old Town San Diego.
Of course, there are numerous holes in the walls all over southern California and in the city I was raised in, which was Corona. In Corona, there are so many amazing Mexican restaurants. Just thinking about Miguel’s and Eduardo’s has me over here daydreaming and drooling all over my keyboard!
Although we are now Salt Lake County residents, my husband and I are still very picky when it comes to good Mexican food. There is a severe shortage of good Mexican food up here! My husband gives my pico de gallo a 10 on a scale of 1-10, and I enjoy it. We hope you love it as much as our family does!
How to Make the Best Pico de Gallo
The traditional way to make pico de gallo is to let the ingredients marinate overnight so that they juices are released. This creates the tastiest flavor. Of course, you can make it and eat it right away and it still tastes absolutely divine!
STEP 1: Add four diced tomatoes, ½ chopped onion, 1 seeded jalapeño, and 1/3 cup chopped cilantro into a medium bowl; mix well.
STEP 2: Add the juice of one lime, salt, and pepper, and mix to incorporate.
Leftovers
Cover or store in an airtight container in the fridge. For best results, let the pico de gallo sit overnight and allow the juices to marinate and absorb, which will give the pico the best flavor.
What’s the difference between pico de gallo and salsa?
Pico de gallo, or “pico” is a dry mixture of diced vegetables. Salsa is also a combination of diced vegetables, but also typically contains water or stewed tomatoes. Although you can use pico as a dip with tortilla chips, typically salsa is served at most Mexican restaurants.
If you like this, then you’ll love these recipes!
Sweet Potato and Black Bean Enchiladas
Cheesy Street Corn Enchilada Bake
Sheet Pan Elote Mexican Street Corn Nachos
Mexican Street Corn (Elotes Mexicanos)
Finally, if you make this Pico de Gallo appetizer recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
World’s Best Pico de Gallo
Ingredients
- 4 tomatoes (about 1 pound) diced
- 1/2 yellow or white onion chopped
- 1 jalapeño membranes and seeds removed, and diced
- 1/3 cup cilantro chopped
- 1 lime juiced
- salt and pepper to taste
Instructions
- Stir the tomatoes, onion, jalapeño, and cilantro together in a bowl.
- Add the fresh lime juice, salt, and pepper, and stir well to combine. Enjoy immediately or refrigerate overnight.
Nutrition (per serving)
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