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This post may contain affiliate links, which means we may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my/our full disclosure further information.
If you’re a fan of Mexican fare, you might have already made my Cantina-Style Salsa recipe. So, what is pico de gallo, anyway? Well, let me tell you! It’s a salsa fresca (fresh salsa) that’s made of diced tomatoes, onions, jalapeños, and herbs. It’s different from salsa because there’s not as much liquid, and it’s a lot chunkier.
Now that you know the difference between salsa and pico de gallo, it’s important to know how to use it. Quite frankly, I serve this pico de gallo over grilled chicken, with tortilla chips or quesadillas, as a salad topping, and that’s just a few ways! I love making a large batch and having it in the fridge for the week to use in different meals, especially when making breakfast tacos — YUM!
Another great thing about this pico de gallo recipe is that often times, you’ll have the ingredients you need on hand to make it in a pinch! You can really use any tomatoes you have on hand for this recipe, too! Just make sure you have some fresh cilantro – it really adds fantastic flavor to the dish.
What you need to make seasoned and salted’s pico de gallo:
- white onion
- lime juice
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
Pico de Gallo
- 2 cup tomatoes, diced about 4 large tomatoes
- 1 1/2 cup white onion, diced one large onion should work
- 1 jalapeño, diced seeds removed
- 1/2 cup cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1/2 tbsp ground cumin
- 1/2 tbsp kosher salt
- Add all of the ingredients to a medium-sized bowl. Mix to combine.