Whether it’s Taco Tuesday or Taco Anyday, you need The Best Pico de Gallo recipe! This recipe comes together with just a few fresh ingredients and is perfect for eating with chips or on top of chicken tacos! This recipe is a keeper!
With Cinco de Mayo right around the corner, I wanted to make sure you had The BEST Pico de Gallo recipe. I make this recipe all the time. It is easy to throw together and so delicious. Perfect on my tacos or just with chips.
WHAT MAKES THIS THE BEST PICO DE GALLO
I know you have a lot of choices for Pico de Gallo out there, but this one really is the best. It has the perfect balance of flavors with the jalapeños, onions, garlic, and just the right amount of lime juice and salt.
Not only that but I have tips for what types of tomatoes to use and how to cut the jalapeños so that you don’t burn the crap out of yourself.
HOW TO MAKE PICO DE GALLO
This is the simplest of simple recipes, which is why I am demanding that you make it right now instead of being patient. There are only a few things that you need to make it. All diced together and delicious:
- Plum Tomatoes
- Small White Onion
- Lime Juice
See! So simple and easy.
WHAT TYPE OF TOMATOES DO YOU USE?
I love using plum tomatoes in this recipe. They have a lot of tomato meat without a lot of juice which makes them perfect for this recipe that you want to be hearty but not too liquidy.
I like to pull out the seeds and pulp of the the tomatoes before I start dicing them and throwing them in.
HOW TO CUT JALAPEÑOS
When you are cutting the jalapeños you have two options for not burning the life out of everything you touch afterwards. First, you can wear gloves. Super simple. Or! Instead of cutting down the middle of the jalapeño like you are used to doing with peppers, cut the four sides of the pepper off.
BOTTLED OR LIME JUICE?
I am known as a lazy hot mess cook. I just am. So I always have a bottle of lime juice in my refrigerator to use in a pinch. That being said, I the fresh stuff is really what you should use in this recipe.
Because you are working with only a few ingredients, you really want all of it to be the best quality.
HOW TO KEEP YOUR CILANTRO FRESH
Just like with the lime juice, you want your cilantro to be at the top of it’s game for this recipe. If you aren’t making this pico de gallo the minute you get home from the grocery store, you want to keep the cilantro as fresh as you can until it’s show time.
When you get home from the store, cut off the bottoms of the stems. Remove any leaves that are down at the bottom of the stems and will get in the water. Place them in a glass cup (like a whiskey tumbler) with about two inches of water. Cover the cilantro and the entire glass cup with the plastic bag the cilantro came in from the store. Put it in the refrigerator.
It will last more than two weeks this way, though you may need to change the water after a week.
WHAT TO SERVE WITH THIS PICO DE GALLO
If you are having a full on taco night, I have so many great recipes to go with this!
- INSTANT POT CHICKEN TACOS – This is my favorite thing to eat the pico de gallo on!
- MARGARITAS – This is the BEST margarita recipe.
- GUACAMOLE – My very favorite guacamole recipe, and it’s so easy too.
- PINEAPPLE MANGO SALSA – The perfect twist to your taco night.
- CILANTRO LIME RICE – A simple recipe but a must.
The Best Pico de Gallo Recipe
- 2 plum tomatoes seeded and diced
- 1 jalapeno diced small
- 1/2 small white onion diced small
- 1 clove garlic minced
- 1 tablespoon lime juice
- 2 tablespoons cilantro diced
- kosher salt to taste
- Combine all of the ingredients and serve with tortilla chips or on top of tacos.
Other great recipes for your Taco Tuesday