Fresh Authentic Pico De Gallo

What You'll Need:

Roma Tomatoes White Onion Cilantro Jalapeno Garlic Clove Salt Lime Juice

Toss all of the ingredients together in a bowl and stir to combine. Taste and adjust salt as necessary.

Refrigerate until ready to serve. Store in the fridge and best within 4-5 days.

This is the perfect simple Mexican recipe for Cinco de Mayo (it tastes so good with some horchata!) or anytime!

There is no cooking involved in this pico de gallo recipe so it's especially good during the summer when it's too hot to cook much! You just chop the tomatoes, onions, jalapeno, garlic, and cilantro, toss with some lime juice and salt, then you're good to start scooping it with your favorite tortilla chips!

What's the difference between Pico De Gallo and Salsa?

Salsa is typically more pureed and spicier than pico de gallo, which is typically much chunkier and more mild. Salsa and pico de gallo are similar, and pico is actually a type of chunky salsa (sometimes called salsa fresca), but it's always fresh and never cooked, unlike some other salsas.

And while canned tomatoes can be used in other salsas, you never want to use them for pico de gallo.

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