Pico de Gallo
When it comes to favorite pico recipes, this one is definitely my favorite. Not only does it taste amazing, it has never failed me. It always comes out perfect and I LOVE how fresh it is! This is the pico I use every time I make any of my Cafe Rio/Costa Vida recipes. To see ALL of our Cafe Rio recipes click HERE.
Tricks of the Trade
- Be sure to use a really sharp knife when dicing your tomatoes and onions so you can dice them really small. In my opinion, the smaller the dices, the better!
- To make this extra delicious, some mashed avocado (or even diced avocado) to make guacamole! Stir it in gently because you don’t want to mash your tomatoes.
Pico vs. Salsa
The biggest difference between pico de gallo and salsa is that pico is fresh and uncooked. Pico de gallo is sometimes referred to as “salsa fresco.” Another difference between the two is that salsa is generally thinner in its consistency with more liquid, pico is chunky. Each ingredient really gets its on moment to shine in this dish. And when you take a bite, they all mingle together in harmony, while each chunk takes a solo moment as well.
Serve it on the Side
As we mentioned, we love using this pico recipe in all kinds of Mexican dishes, such as in the Cafe Rio/Costa Vida recipes HERE. You can also try it on the side of our Shredded Beef Taquitos for some added zip. It works well with our Easy Chicken Tacos too. And these Honey Lime Chicken Enchiladas are always hit. Try serving some chips and pico de gallo on the side to round out the meal. You’ll be happy you did!
How to Make Pico de Gallo
- In a medium-sized bowl, toss diced tomatoes with Kosher salt until salt is evenly distributed.
- Add remaining ingredients and stir together well.
- If you decide to refrigerate the pico to allow flavors to combine, be sure to let it get to room temperature before serving (trust me, it is better at room temp).