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This easy pico de gallo recipe is so simple to whip up!
Everything can be dumped into a food processor or blender.
It’s perfect for topping tacos, burritos, chicken dishes, or used as a salsa by dipping your favorite chips into this flavorful concoction!
What you will need to make this pico de gallo is 5 Roma tomatoes, a white onion, half a bunch of cilantro, one large jalapeno, a lime and a dash of salt.
Start off by chopping veggies!
I suggest you pick one of these up if you haven’t already, this thing is a huge time saver when making things like Pico De Gallo.
I had another surprise hospital visit with an emergency surgery a few weeks back so I was on bed rest for a couple of days which meant my husband was on kitchen duty.
When he attempted to chop onion using the “miracle Chopper as you seen on tv thingie” I was currently using, he knew a change had to be made.
He is always solving my problems and attempting to make my life easier.
When I get admitted to the hospital for any amount of time, no matter how much I try to talk him out of it, he insists on sleeping at the hospital with me.
No matter what the contraption he ends up in is, a recliner with a rip or a pull out sofa that doesn’t pull out, he still gets up and heads to work when he can’t get time off to be by my side.
It’s pretty amazing when you think about it.
I feel the exact same way about him, I love to take care of him and enjoy spending time with him more than anyone else.
I don’t really know how I got so lucky, I am a pretty difficult person although I also work hard to be the best mom and wife possible.
It has to be entertaining to watch my two sides fight with each other, the good and the evil.
Hmm…maybe he is just afraid to leave me alone, who knows what kind of wrath I would unleash upon the world.
Or maybe its because I make a killer Pico De Gallo.
Anyway once you have a good chopping method for the ingredients, chop the tomatoes, onion, cilantro, and jalapeno then add them to a bowl.
Squirt in the juice of one lime and sprinkle on a dash of salt.
This recipe will make about 5-6 cups of Pico De Gallo.
Refrigerate and allow all of the flavors to mesh together before serving, this takes about 4 hours.
You can store the Pico De Gallo leftovers in an airtight container in the refrigerator for about a week.
You may be able to store it longer, I don’t know how long it will last because I usually eat it within a couple of days of making it.
I hope you enjoy it that much too!
How do you enjoy Pico De Gallo? As a topping for tacos or do you pair it with chips?