Tex-Mex Style Pico de Gallo

Pico de Gallo is a fresh salsa made from tomatoes, lime, cilantro, and onion. It’s three colors of red, green, and white resemble the Mexican flag.  The history of Pico de Gallo has many different versions, and even within Mexico there are many variations. So I don’t worry too much about any of those 😉  This is the version you will get in almost every Mexican or Tex-Mex restaurant in Texas, and it’s my favorite.  However, feel free to make your own variation if you like it more or less spicy, or with out without cilantro. Use it on top of tacos, fajitas, in burritos, on eggs, or just as a dip with tortilla chips!  Yum!!

Print Recipe
Pico de Gallo (fresh salsa)
Course Appetizer
Cuisine Mexican, Tex-Mex
Servings
Ingredients
Course Appetizer
Cuisine Mexican, Tex-Mex
Servings
Ingredients
Instructions
  1. Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.
  2. Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de Gallo can be stored for up to 3 days in the refrigerator.
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