Pico de gallo, also called salsa fresca or salsa cruda, is a vibrant, easy to make salsa commonly used in Mexican cuisine. It’s the perfect topping for grilled meats and seafood, and it’s an essential topping for tacos, fajitas, burritos, and so much more!
I think I fell in love with pico de gallo before I even knew that’s what it was called. It’s always my favorite topping when I’m making fajitas or tacos, so I always make more than I need. Sometimes, when I want a quick and simple salad, but don’t have anything but tomatoes and onions in the veggie drawer, I’ll chop them up, leaving the tomato and onion extra chunky, add some fresh cilantro leaves, some acid and oil and serve it as the veggie/salad dish on a plate. If I’m lucky enough to have some fresh or pickled jalapenos on hard, I’ll add those into the salad too. It’s an easy to way sneak some veggies into your diet in a delicious way, without a lot of fuss.
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 leftovers, 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 leftovers to make Chicken Tortilla Soup. Another option? Make Mexican style scrambled eggs with them! Just drain the pico of any excess liquid and add to your pan with the beaten eggs. Cook until the eggs reach your desired doneness, then add the scramble into corn or flour tortillas for a delicious breakfast burrito. I love to sprinkle my breakfast burritos with some grated cheese and hot sauce, YUM!
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 deseeded and finely chopped
- 1 tablespoon red wine vinegar or lime juice
- 1/2 tablespoon olive oil
- Salt & Pepper to taste
Chop up your veggies into a small dice and place them into a bowl.
Season with salt, pepper, vinegar or lime juice and olive oil. Mix it up and serve!
Refrigerate until needed, consume within 2 days
Have leftover pico de gallo? Make Mexican style scrambled eggs with them! Just drain and add to your pan with the beaten eggs. Then place the scramble into tortillas for a delicious breakfast burrito.