Pico de gallo is a classic, traditional Mexican dip (or topping, or sauce, or slather-it-everywhere zesty and fresh flavor explosion). Basically, it's an incredibly simple chunky, vibrant chopped salsa, and it's ready in just minutes.
Chop - I like to chop the ingredients by hand to give a rough, hand made quality to our pico de gallo. However, you're also welcome to use your food processor, although the results will be a little more salsa-like.
Combine - Gently stir and mix everything in a large bowl. Don't be too aggressive, as you don't want the tomatoes to break down much.
Marinate - marinating is not a requirement, but it does give the pico a little time to help all those savory flavors combine. You can make this recipe up to 24 hours in advance to allow the flavors to marinate!
Notes
Variations
Replace tomatoes with Peach, Strawberry, Mango, Pineapple, Avocado or Corn
Tips
Choose quality ingredients. Because pico is a combination of fresh, raw ingredients, each flavor and texture will shine!
Chop your ingredients as finely as possible!
Marinate for a few minutes to let the flavors meld together.
Serve with a slotted spoon. Your tomatoes will of course leave some juice in the bottom of the bowl, so it's easiest to serve this way!