Pico de Gallo is one of my all time favorite condiments. In the summer when my garden is growing and the tomatoes and cilantro are fresh, I make this almost everyday. But this condiment is on my table year round, especially in the winter because it’s taste reminds me of summer. It is so refreshingly light and clean tasting, I love it!
The possibilities for Pico de Gallo are almost endless, I use it as a dip for tortillas and chips, as a topping on eggs and salad, and in sandwiches and meats as a condiment.
It only takes a few minutes to put this recipe together and it is ready to go to brighten up your dish. This recipe makes 3-4 cups. Refrigerate any leftovers in an airtight container and pour off any juices before using again.
This condiment is incredibly versatile. Anytime, anywhere you need to add freshness with just a little bite to your dishes, choose pico de gallo.
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- Add all the ingredients and mix together gently.
Store in refrigerator for up to one day. Drain excess juice that may accumulate when storing and mix gently before re-use.
This Pico de Gallo is gluten free, dairy free, vegetarian and vegan.
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