I’ll be the first to admit to you that my pico de gallo recipe isn’t entirely traditional, but honestly, if it were would I really need to share it with you since you can find the traditional recipe just about anywhere. Traditional pico de gallo will have tomatoes, white onions, peppers (usually serrano or jalapenos), fresh cilantro and lime juice.
The recipe I’m sharing with you came about for two reasons. One, I love peppers of all styles, so for me, the more the merrier. Two, I was out of both limes and lime juice and I didn’t want to go to the store, so I had to make due with what I had. Both of these things combined turned out to be a wonderful thing for me!
The obvious use of this, at least obvious for us, is to use the pico de gallo as a chip dip, but that’s boring. I’ve also found this recipe is fantastic on just about any Mexican dish from tacos to fajitas, nachos to topping enchiladas. It’s also great on scrambled eggs, baked potatoes, or even eating it as a salad (when I eat it this way I revert to it’s sister name of salsa fresca so I sound fancier.)
I hope you enjoy this slightly different spin on pico de gallo.
- 8 chopped roma tomatoes
- 1 white onion, chopped (red onion can be substituted)
- 1 jalapeno, minced (or more if you like more heat)
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 3 garlic cloves, minced or pressed
- 1/2 to 1 cup fresh cilantro, minced
- 1/2 cup white wine vinegar (lime juice can be substituted)
- salt and pepper to taste
- Combine all ingredients in a large bowl, stir until well mixed. Taste and adjust flavors as needed.
What’s your favorite way to enjoy pico de gallo? I shared some of my favorites, I’d love to hear yours.