top of page

Easy Pico de Gallo

I love pico. I also call it salsa, or salsa fresco, but either way I LOVE it. I make it once to twice a week, and its the easiest thing ever. I love to make it myself because its fresh, and full of flavour. Now to be honest, it CAN hold up in the fridge for up to a week. But its usually gone within three days, so I tend to make it more than once. But its easy enough that I can whip up a batch in the morning while cooking breakfast - that simple.


2-3 tomatoes, diced*

1/2 onion, diced

1 tbsp minced garlic

1/4 tsp salt

1/4 tsp pepper

1 jalapeno, diced super small

1-2 tbsp chopped fresh cilantro, optional

1-2 tsp lime juice

How to: This is an easy recipe, and really has very few steps. Dice or mince all ingredients, add to a bowl and stir it all until combined. The flavour is best if allowed to sit for 3+ hours or overnight, but can be used right away.

I tend to use this on my eggs in the morning with avocado, on my beef fajita skillet, on bowls that I make - it's pretty versatile. I can imagine it would also be really great with tortilla chips.

* When dicing your tomatoes, I highly recommend scooping the seeds out. It keeps the pico/salsa fresh longer and prevents it from getting soggy. If you are like me, and eat it so fast it doesn't get to that point, you can skip this recommendation.

Featured Posts
Recent Posts
bottom of page