Pico de Gallo Recipe & 10 Ways to Use It

Posted in RecipesJams, Sauces & Dips
Pico de Gallo Recipe & 10 Ways to Use It

What You’ll Need

One thing I realized since moving and traveling abroad is that when the Mexican food craving hits it hits hard. Whenever I’m visiting home I always make a very active effort to visit some of my favorite local taco joints and top up on my salsa intake. Simply put, you just can’t get good salsa and guac in Europe, but that has motivated me to come up with my own pico de gallo recipe that I know won’t fail my craving.

With that said, I started making enough pico de gallo at home to last me a while (and it helps that any pico de gallo recipe is surely supposed to be easy to do). Below I’m sharing my fail-safe pico de gallo recipe and all the different uses for pico de gallo! Below is my pico de gallo recipe and 10 ways you can use it!

Pico de Gallo Recipe & 10 Ways to Use It
Pico de Gallo Recipe & 10 Ways to Use It

How to Use your Pico de Gallo

One thing you need to know about any pico de gallo is that you can’t just make a little or enough for one meal, but that’s alright. I usually end up making a big batch of pico de gallo to last me a week. It’s a great way to add freshness and flavor to anything.

  1. Top off your pico de gallo on hummus for a fresh hit
  2. Make it a fresh garnish on your favorite Latin-inspired soups, like my Brazilian fish stew
  3. Add it to your loaded sweet potato fries
  4. Serve it with scrambled eggs in a tortilla for a breakfast burrito
  5. Toss with cooked pasta and olive oil
  6. Spoon over grilled vegetables for a citrus kick
  7. Add to your grilled meats or seafood
  8. Mix into sour cream and garnish with chives for a party dip
  9. Mash up an avocado with a spoon of pico for quick guac fix
  10. Stir in a spoonful into your tuna or chicken salad

What You’ll Need

Pico de Gallo Recipe & 10 Ways to Use It
Pico de Gallo Recipe & 10 Ways to Use It
Over 2 Cups

Pico de Gallo recipe

  • 4 medium tomatoes
  • 1 medium red onion
  • 1 jalapeño
  • 1/2 cup fresh coriander
  • 1-2 limes, juiced
  • sea salt to taste


Be sure to have a high quality knife and a decent cutting board, and chop the tomatoes, red onion, jalapeño, and coriander. Try to reserve as much of the tomato juice. If you’re looking to keep some of the heat from the pepper, then remove only half the seeds when chopping. Mix it all into a bowl, add the juice of 1 lime and 2 limes depending on how big your tomatoes are. Let it chill for minimum 1 hour to overnight and then serve!

If you don’t want to chop everything, feel free to use a food processor and pulse 4-5 times to get a chopped-like texture.

You’re also more than welcome to add charred sweetcorn, bell peppers, mango, pineapple, or anything else to change up the recipe based on what you’re craving.

I’d love to know how you use your pico de gallo within your recipes {outside of tacos, of course}, just to spice things up and add a bit of freshness to your dish.

Pico de Gallo Recipe & 10 Ways to Use It
Pico de Gallo Recipe & 10 Ways to Use It

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