This Easy Classic Pico De Gallo is an absolute must-have at any party or get-together. It's such a classic, easy dish to prepare that goes a long way when it comes to accompaniment. This recipe is even easier when you use the magic salsa master. I picked this thing up about two years ago and have used it for something at least once a week ever since.
Why You'll Love This Recipe
This is one of the easiest recipes I believe everyone should know how to make. It's perfect as a dip or topping for many other recipes and can add a lot of color to a dish. There are many variations to Pico de Gallo, but this recipe is a true classic, and I can't even make enough of it for a party! It goes Quickly!
- Tomatoes: I prefer to use Roma tomatoes, but any medium to large tomatoes will work.
- Onion: Red onions have the best flavor and look much prettier.
- Garlic: Fresh minced garlic is essential!
- Jalapeño: Keep the seeds in the jalapeño if you like more heat.
- Cilantro: This is essential as it provides a ton of flavor.
- Lime: The juice from the lime also brings out many flavors.
- Lemon: As does the Lemon Juice. If you don't have both, that's okay, but I like it with both.
- Salt: I use Kosher Salt in this recipe. Don't be afraid of it either. It'll boost the flavors.
- Pepper: You don't need a ton, but a little black pepper never hurt anyone.
See the recipe card below for full information on ingredients and quantities.
Preparing the Pico de Gallo in the magic salsa master is one of the easiest things you could ever do. Some may think, 'It's like putting it all into a food processor.' It's not!
With the Salsa Master, you control how much, how long, and how small the veggies will be. You can get the consistency you prefer every single time. If you go bonkers with it, you've got salsa.
So take it easy, Dwayne Johnson! We're not making cold tomato soup!
Step 1: To prepare the Pico, quarter the Tomatoes, Onions, and Jalapeño. Add them to the Salsa Master. Give the handle a spin or two to get them chopped.
Step 2: Add the remaining ingredients and spin a few more times. Remove the blade and refrigerate the Pico for at least 30 minutes before serving.
Pico de Gallo is a Mexican dip or topping that is very popular as a topping for dishes like nachos, tacos, quesadillas, and enchiladas. Most commonly, however, you'll find it served as an appetizer at parties or Mexican and Tex-Mex restaurants across North America.
Pico de Gallo is traditionally made with tomatoes, onions, cilantro, and fresh lime juice.
The difference between fresh salsa and Pico de Gallo is mainly in the texture and consistency. Salsa is typically blended and sometimes even cooked. While Pico de Gallo has the same ingredients as some fresh salsa, the vegetables are chopped, not blended, and then combined with the remaining ingredients.
If you feel like your Pico de Gallo is missing something or tastes a little bland, you may want to try adding some salt. If that's not it, I have found that adding Tabasco sauce helps tremendously. But don't overdo it!
More Recipes You'll Love
If you made this Easy Pico De Gallo recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Pico De Gallo: An Easy and Classic Recipe
- 3 Medium Roma Tomatoes
- ½ Medium Red Onion
- 1 Tbsp. Minced Garlic
- 1 Jalapeño Pepper - seeded and halved
- ½ Cup Cilantro - chopped
- Juice of 1 Lime
- Juice of 1 Lemon
- ½ tsp. Kosher Salt
- ¼ tsp. Black Pepper
- Quarter the Tomatoes, Onions, and Jalapeño.
- Add them to the Salsa Master and give the handle a spin or two. To get them chopped.
- Now, add the remaining ingredients and spin a few more times.
- Remove the blade and refrigerate for at least 30 minutes before serving.