A fun spin on a classic Pico de Gallo recipe. Great with tortilla chips or on your tacos. Either way it's delicious.
Many people believe that Pico de Gallo and Salsa are one and the same. Traditionally a Pico is a “rough chop” while a Salsa is pureed.
While Pico and Salsas often share the same ingredients, it’s really up to you which consistency you are looking for.
This Pico De Gallo recipe is an easy way to make classic Pico. A handful of ingredients and a sharp knife and Voila!
Technically you can use whatever kind of tomatoes you want but I’ve always found it a bit easier to use Roma tomatoes when making a Pico. Just my personal preference. You should go ahead and experiment a bit and make it to your liking.
As with any recipe that calls for avocadoes, selecting the right avocado is key to a great tasting dish. Basically you want a perfectly ripe Avocado. This is a great article on how to select the perfect avocado.
A delicious Mexican condiment you can serve with tortilla chips or put on your tacos. Either way, this recipe is delicious!
If you’ve ever wondered about the origins of Pico de Gallo, I would suggest checking out this informative article on Wikipedia.
How to Make this Pico de Gallo
Super easy. Add all ingredients in a mixing bowl and combine.
Pico de Gallo
- 3 Roma Tomato Chopped
- 1 Sweet Onion Chopped
- 2 Serrano Peppers Diced
- 1 Cucumber Diced
- 1 Avocado(s) Diced
- 1/4 Cup Cilantro Chopped
- 1/8 Tsp Ground Cumin
- Salt & Pepper To Taste
how to make this recipe
- Add all ingredients to a mixing bowl and combine.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.