the farmhouse harvest

This pico de gallo is so simple and comes together in minutes, and only uses a handful of fresh ingredients.

What is Pico De Gallo?

Pico De Gallo, also called salsa fresca, is a fresh mexican salsa. Made by chopping tomatoes, onion, jalapeno, garlic, and adding lime juice and seasoning.

You might be thinking, ” Pico De Gallo has the same ingredients as salsa.” And yes, it does! The difference is, Pico De Gallo is not blended. It is a chunky salsa. It is also made from fresh ingredients, while some other salsas have roasted ingredients.

What ingredients do I need to make Pico De Gallo?

• Tomatoes: I use roma tomatoes, but you could use whatever tomato you have on hand.
• Onion: in this recipe, I use a yellow onion, but I have also used a red onion. Many other recipes use red onions in Pico De Gallo.
• Jalapeno: If you like spicy Pico, you can leave the seeds in the jalapeno. If you prefer it a bit more mild, I suggest removing them when dicing.
• Garlic: The more, the better!
• Lime: You’ll need the juice from one whole lime in this recipe!
• Cilantro: a little cilantro adds a bright and fresh flavor to the Pico De Gallo.
• Salt, pepper and cumin: This just gives it added flavor and a little extra kick if needed.

How to make Pico De Gallo?

1. Finely chop the onion, tomato, cilantro, jalapeno and garlic, and add into a medium sized bowl
2. Squeeze the lime juice into the bowl, and add cumin. Add salt and pepper to taste.
3. Stir together, cover and let sit in the fridge until you’re ready to serve.
   
   3 easy steps! So simple!

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. I don’t recommend freezing, as the tomatoes will be mushy and soft.

What can I serve Pico De Gallo with?

Pico De Gallo is honestly so good by itself with tortilla chips, but here are some ideas!

• used in fresh guacamole
• on top of nachos
• on top of tacos
• add to burritos
• the list goes on and on, as pico goes well with any tex mex dish!

Tips & FAQ

• Make sure to finely dice your ingredients! You don’t want to be eating half a tomato on a chip!
• Remove the seeds from the jalapeno if you want more of a mild Pico De Gallo. Keep them if you want spicy!