Skip the canned salsa and make this fresh, no-fuss Pico De Gallo instead!
This sounds crazy, but there was a time when I didn’t like Mexican food. The reason? I thought Taco Bell was Mexican—it’s not. Okay, they serve tacos, chalupas, and those burrito supremes. Sounds Mexican enough, right? Well, Taco Bell tried twice to start franchises in Mexico and failed, mainly because Mexicans preferred actual Mexican cuisine. And it turns out that was my problem, too. I wanted the real stuff. I just didn’t know it yet.
Then, in high school, a friend of mine took me to La Perla, a local Mexican restaurant tucked away in a quiet Milwaukee neighborhood. I ordered their three-taco special with a side of beans, chips, and pico de gallo. I was in heaven. Yes, the tacos were amazing. But what really caught my attention was the salsa.
Back in my teen years, I wasn’t much for veggies, so plunging a freshly made tortilla chip into the pico de gallo was kind of a big deal for me. Honestly, I wasn’t planning on trying it, but my friend kept pushing me to try it. I’m glad he did. It’s what every salsa should be—it had a chunky texture with a sharp, tangy flavor mellowed out by the cilantro and lime. After one bite, I was hooked.
This recipe harkens back to La Perla’s pico de gallo—sadly closed but never forgotten. I can’t say it’s exactly the same, but I like to think the former owners would be proud. This salsa screams summer. In fact, I typically make pico de gallo in July and August, when my garden tomatoes are the most plump and juicy. Between the fresh tomatoes, chopped red onions, spicy jalapeño, and tart lime juice, this salsa makes any taco, tortilla chip, or salad worth more than the meal itself. Heck, I’ve spooned this stuff like I’m eating soup. Give it a try!
Is This Pico de gallo Healthy?
I don’t see how pico de gallo could not be healthy! It’s low-fat, low-sodium, and low-carb. This recipe is vegan, gluten-free, Whole30-friendly, and probably works for most diets. But if you want less heat, deseed the jalapeño or replace it with bell pepper. Other than that, I have no subs.
What About Bottled Lime Juice?
What about it? Look, I’m all for shortcuts. I mean, I love fresh garlic, but you better believe that I’m going to buy Costco’s 3-pound tub of minced garlic to save time. However, I also get that shortcuts aren’t always the best choice, especially with citrus. I’m speaking from experience here, people. I’ve tried bottled lime juice, and it’s all sorts of awful. Dull, mildly bitter, and you have to use way more to get the flavor you want.
How Do I Store Leftovers?
Store leftovers in an airtight container and refrigerate for up to 3 days. I should note that the tomatoes will get a little soggy after a day, but it shouldn’t impact the flavor.
Serving Suggestions
Let’s start with the obvious pairing—chips. For authenticity, stick with Fried Tortilla Chips. They taste just like your local Mexican cantina! But if you’re counting carbs, these Keto Tortilla Chips are a decent alternative. Pico de gallo also makes for a delicious topping on Seared Tuna Tacos along with this Chicken Burrito Bowl. Or, sprinkle it on Guacamole Salad or a plate of Shrimp Tacos!
Ingredients
- 3 cups tomatoes diced
- 1 cup red onion diced
- 1 jalapeño diced
- 1/2 cup fresh cilantro chopped
- 1/2 lime juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the tomato, onion, jalapeño, and cilantro to a bowl.
- Stir in the lime, salt, and black pepper.
- Adjust to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I put some avocados, and radishes for a crunch, delicious
Radishes are a great idea, thanks!