I think I fell in love with pico de gallo before I even knew that’s what it was called. Sometimes, when I want a salad, but don’t have anything but tomatoes and onions in the veggie drawer, I’ll throw this together, leaving the tomato and onion extra chunky, and serve it as the veggie/salad dish on a plate.
Pico de gallo is a great topping for meats, fish, veggies, burgers, tacos, salads, rice and beans, eggs, pretty much anything. And here’s a bonus, if you have leftover pico de gallo, mix it with some ripe mashed avocados, and voilà…GUACAMOLE! I always have some of this on hand in my fridge, it’s as essential as ketchup in my fridge!
To make guacamole, mash some avocados, sprinkle with lime juice and salt, and add in some of your pico de gallo. Awesome, huh? I also love using pico de gallo leftovers to make Chicken Tortilla Soup.
What’s your fave way to use pico de gallo?
Pico De Gallo
- 1 large tomato or 2-3 Roma tomatoes
- 1/2 medium onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 jalapeno seeded and finely chopped
- 1 tablespoon red wine vinegar
- 1/2 tablespoon olive oil
- Salt & Pepper
Chop up your veggies and place them into a bowl.
Season with salt, pepper, vinegar and olive oil. Mix it up and serve!
Refrigerate until needed, consume within 2 days