Have you ever had pico de gallo on a taco or burrito from the restaurant? I was honestly never a huge fan until right before our move when we discovered this AMAZING Mexican restaurant called Plaza Azteca. I’m linking their site because if you are ever in Fargo, ND – try it out! The vegetarian fajitas are to die for. My inspiration for the next couple recipes actually comes from there, including my homemade six-ingredient pico de gallo.
If you are talking pico from somewhere like Chipotle, meh. I add it to my burrito but it’s not like an essential component. But when you get a really fresh made pico, it’s a game-changer. After having it on my fajitas at the Plaza I can’t go back. This recipe is a simple and easy pico that you could make for under $5! All you need is cilantro, tomato, onion, jalapeño, lime, and salt. A lot of you can probably make this out of your own gardens after this whole summer of social distancing.
What you’ll love about this six-ingredient pico de gallo?
- It’s all made with fresh ingredients. Simple and no added spices, herbs, or any of that stuff you buy once and leave in the back of your pantry.
- Quick to make. Whip this up in under 15 minutes. All you need to do is cut the produce up and mix it in a bowl. Boom.
- Pico de gallo is vegan, gluten-free, whole-food plant-based, keto, paleo, and basically friendly to all diets. So eat up guilt-free.
- It’s perfect to top tacos, burritos, or serve as dip. Talk about multifunctional.
How to make this six-ingredient pico de gallo?
- Wash and cut up your veggies. I prefer to use a nice large chef’s knife like this. Chop the tomatoes, finely dice the onion and jalapeño (remove the seeds), chop the cilantro, and then halve the lime.
- In a bowl combine the cilantro, tomato, onion, and jalapeño. Sprinkle the salt over top and squeeze the lime over top. Mix it well and it’s ready to serve.
Six Ingredient Pico de Gallo
- 2 tomatoes chopped
- ½ white onion finely diced
- 1 jalapeño diced, seeds removed
- ½ bunch cilantro chopped
- ¾ tsp salt
- Wash the produce. Chop the tomato and cilantro. Finely dice the onion and jalapeno, taking care to remove the seeds. A good knife makes this easier. I like a quality chef's knife like this.
- Mix them all together in a bowl. Top with juice from lime and salt. Stir together. The lime should be small (about the size of an egg), otherwise use half of a large lime.
- Serve fresh! You can store this 2-3 days in the fridge in an air tight container although it is best fresh.
How did you try this pico de gallo recipe? I’d love to hear what you used it with and how you enjoyed it? Be sure to leave a star rating above too and let me know how you thought the recipe was. Thanks for trying and reading. 🙂