Easy Pico de Gallo Salsa recipe

Was it already two years ago that I hosted my first class?

It was Cinco de Mayo and we enjoyed homemade margaritas, salsa, guacamole, and other Mexican-inspired yumminess.

Today I whipped up some pico de gallo and thought I’d share the recipe as we get closer to the weekend, May 5, and the Cinco de Mayo celebration!  If you’re craving some heat in your life, forage in your fridge and cupboard and you can make some of this too!

Easy Pico de Gallo Salsa recipe
Recipe type: Appetizer
Prep time:
Total time:
Serves: 6
Are you in the Mexican mood? Whip up an easy, fresh pico de gallo salsa and enjoy this with chips, in a burrito, on top of an enchilada or as a base for guacamole. This is a great recipe if you're practicing knife skills... the more uniform your veggies look, the more beautiful your pico de gallo will be!
  • 14 oz fresh tomatoes, ½" diced
  • ½ to 1 jalapeno, finely diced
  • ½ small red onion, finely diced
  • 4-6 heads of garlic, minced
  • ¼ cup finely minced fresh cilantro
  • Juice of one lime
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon honey (optional)
  • Optional spices you may add, to taste: cumin, chili powder
  1. Combine all ingredients well, and serve.
  2. For best results taste your mixture as you go and adjust according to your preferences.
  3. The flavors combine well if you make a day ahead and refrigerate overnight.
* To adjust the heat, add less or more jalapeno, garlic, or onion. * To brighten the taste, add more lime juice (or zest the lime into the pico before juicing it). * To add a smokiness, add cumin. For an extra kick of heat, add chili powder. * You may substitute a can of diced tomatoes, undrained, instead of fresh. * To make into a quick guacamole, add soft, mashed, fresh avocado to your pico and combine. Serve immediately (as the avocado will brown as it's exposed to air).

Feliz Cinco de Mayo a todos!

Do you have a favorite Mexican recipe?  Please share!


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