I started making my Fresh Pico de Gallo a couple years ago specifically to go into my Vegetarian Taco Cups recipe. After buying a bad batch of pico de gallo from the deli section at the grocery store, I realized it would be just as easy to make it myself.
Pico de gallo is popular as a topping or accompaniment in Latin American cuisine. It’s comprised of raw tomatoes, red onions, peppers, and cilantro. I typically love it on tacos, enchiladas, burritos, and fajitas. It’s also unresistible as a dip for tortilla chips.
Try this, along with my Dairy Free Cashew Sour Cream for all your Mexican inspired dishes!
Fresh Pico de Gallo
- 1 cup diced roma tomatoes
- 1/2 cup diced red onion
- 1/2 cup diced green bell pepper
- 1 tbsp diced pickled jalopeños
- 2 cloves garlic
- 1/4 cup diced fresh cilantro
- 1 tbsp lime juice
- 1/4 tsp salt
- Place all ingredients in a bowl and gently toss to combine. Taste and add more salt or lime juice as needed.
- Serve immediately. Goes well with tortilla chips, tacos, or fajitas. Best if eaten fresh or stored in the refrigerator for up to two days.