Making Pico de Gallo always feels like I’m assembling the freshest, loudest, most opinionated bowl of ingredients possible — and somehow they all get along perfectly. It’s bright, crisp, and ridiculously simple, but every time I make it, I’m reminded how something this easy can still taste like it deserves its own spotlight.
I start with the tomatoes, and chopping them always feels like the official start of something good. Add the onions, jalapeño, cilantro, and lime, and suddenly the bowl looks like it’s ready for a photoshoot. Everything smells fresh, sharp, and just a little dramatic — exactly what Pico de Gallo should be.
The best part is how quickly it comes together. A sprinkle of salt, a quick toss, and it’s basically done. No simmering, no waiting, no complicated steps — just instant flavor. And every time I take that first bite, I get that familiar quiet nod — the one that says, “Yep… this is exactly what Pico de Gallo should taste like.”
That’s why I love making Pico de Gallo. It’s fresh, it’s fast, and it turns a handful of simple ingredients into something that makes everything it touches taste better.
Pico de Gallo Recipe
Pico de Gallo is one of my favorite toppings for any kind of taco, nachos, grilled or blackened tilapia or just to scoop with a chip. Experiment with different types of peppers.
Ingredients
- 3 Roma Tomatoes diced
- 1 Large Fresh Jalapeno chopped, seeds and ribs removed
- 1/4 Small Onion chopped
- 1 tbsp Fresh Cilantro chopped
- 1 tsp Goya Sazonador Total Seasoning
- 1/2 tsp Mexican Oregano
- Juice from 1/2 a lime
- Salt and pepper to taste
Directions
- Step 1 Combine all ingredients in a bowl and mix.
- Step 2 Let your Pico sit in the fridge a couple of hours to allow the flavors to meld or serve immediately.
- Step 3 Notes – You can experiment with different types of peppers and leave the seeds in if you want some more heat.
