Easy Pico de Gallo

Easy Pico de Gallo

If you follow me on Instagram, you know we have been slightly…OK, majorly obsessed with Pico de Gallo at our house lately. I’ve literally been making it once a week. One week I even made it twice because we went through an entire batch in two days. It. Is. So. Good.

I literally catch myself saying to Tyler every time we have it, “Have I mentioned how good this stuff is?” It’s usually muffled by the taco that I’m shoving in my mouth but that’s neither here nor there.

While this is obviously delicious on tacos, or as a salsa with chips, you can literally put this on everything. (And I highly recommend that you do) Recently, we’ve been topping our cheese eggs in the morning with this pico and it is seriously life changing. Jarred salsa on eggs is good. But this? This pico is so fresh and a little tangy from freshly squeezed lime juice that when you pair it with cheesy, fluffy scrambled eggs, it’s like a fiesta for your mouth.

You could also make a breakfast burrito and add some eggs to a big flour tortilla, top with pico and avocado and voila! Tyler is a big fan of the breakfast burrito at Market Street Cafe in Celebration, FL that comes with a similar pico de gallo and cilantro sour cream. We’re going to be in Celebration in November and my mouth is already watering thinking of this burrito.

I digress. Let’s get to the recipe shall we?

Easy Pico de Gallo


  • 6 Roma Tomatoes, seeded and diced
  • 1/2 white onion, finely diced
  • 1 jalapeno, seeded and finely diced
  • 1/2 bunch of cilantro, finely chopped
  • juice of 2 limes (use the fresh stuff for this, not the stuff from the plastic lime in the produce section)
  • 3-4 garlic cloves, pressed
  • salt and pepper to taste

Toss the diced tomatoes, onion, jalapeno, cilantro, and garlic together in a large bowl. Squeeze two limes over the ingredients and finish with salt and pepper. Taste and adjust seasonings as needed.

You can serve this right away but it will taste best if it has a few hours for the flavors to develop in the refrigerator. Store in an air tight container in the refrigerator for 4-5 days. (not that it will last that long…)


Do you have a favorite go to recipe you make regularly?

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