Description
This fresh and easy no cilantro pico de gallo recipe is the perfect addition to your favorite Mexican dishes. It requires simple, basic ingredients and is packed full of fresh flavors, making it a good choice all summer long.
Ingredients
Units
Scale
- 1 lb fresh tomatoes (finely diced)
- 1 white onion (finely diced)
- 1 medium jalapeno pepper (finely diced)
- 2 cloves fresh minced garlic
- 3 tbsp fresh chives (minced)
- 2 tbsp fresh lemon juice
- 1 tbsp fresh lime juice
- 1/2 tsp salt
Instructions
- Begin by chopping the tomatoes, pepper, garlic and onion, making sure to dice them into small pieces. The smaller the better for me, but you can use your preference on this. (Note: I like to use a garlic press to finely mince the garlic).
- Add the diced onion, tomato, garlic and jalapeno pepper to a large bowl. Stir, and then add minced chives, lemon and lime juice, and salt. Stir.
- Enjoy immediately or keep in an airtight container in the fridge for up to a week. I find the longer that pico de gallo sits, the better it gets, so I often like to make it ahead of time and let it sit for a little while in order to get the best flavor.
Notes
- Substitutions: If spice isn’t your thing, you can always substitute the jalapeno pepper with green bell pepper, or just omit it entirely. A red onion can easily be substituted for the white onion.
- Tomatoes: Fresh, ripe tomatoes will provide the best flavor. Use whatever kind of tomato you prefer or have on hand.
- Add ins: Add in other ingredients that you enjoy! Sliced avocado would work nicely, or even fresh fruits like diced pineapple or mango.
- Serving: I recommend serving this pico de gallo with a slotted spoon, especially once it has been sitting awhile. The tomatoes release a lot of moisture, and using a slotted spoon helps to keep dishes from becoming soggy.
- Storage: Homemade pico de gallo will store well in an airtight container in the fridge for 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
