Freshly made Pico de Gallo is a kitchen gamechanger! It's the perfect example of the sum being far greater than the parts.
When it's freshly chopped it has a vibrant flavor that livens up everything in a ten foot radius.
I get tons of mileage from Pico, so I'm hoping these 11 recipe ideas help to make it a regular part of your kitchen routine.
And if you're new to Pico, I'll put the recipe box for Authentic Pico de Gallo at the bottom of this post -- it's as easy as it gets! All you're doing is chopping and combining these ingredients in a bowl:
And remember that you can make a milder version by using only a sliver of that jalapeno.
Okay, here are 11 recipes on my site that take full advantage of the awesomeness of Pico de Gallo. I hope you find some keepers here!
Click the recipe name and it will take you to a page on this site where you can print out or take a pic of the instructions.
Quick Chicken, Guac, and Pico Quesadillas
Vegetarian Breakfast Burritos
Molletes -- Bean and Cheese Sandwiches
Easy Ground Beef Burritos
Poblano Soup and Mini Pico Quesadillas
Carne Asada Tacos
Awesome Black Bean Nachos
Torta de Milanesa
Easy Burrito Bar
Avocado Hummus Tostadas with Cucumber Pico de Gallo
Quick Avocado Soup with Pico Quesadilla
Avocado Toast with Pico de Gallo
Okay, I hope you have some new ideas for your Pico de Gallo!
I'll put the recipe box for a quick, easy batch of Pico de Gallo below. Enjoy!!
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Authentic, Well-Balanced Pico de Gallo
- 2 tomatoes
- 1/2 onion
- 1 jalapeno
- 15-20 sprigs cilantro
- juice of 1 lime
- 1/4 teaspoon salt (plus more to taste)
- Give the tomatoes, jalapeno, and cilantro a good rinse. Peel the onion and de-stem the tomatoes and jalapeno. I usually twist off and discard the bottom, thicker portions of the cilantro stems, but keep the upper portion of the stems that hold the leaves together.
- Finely chop the 2 tomatoes, 1/2 onion, and jalapeno into 1/4" sized chunks. Finely dice the cilantro. For a milder version you can start by using only 1/2 of the jalapeno and adding more incrementally if you want more heat.
- Combine the tomato, onion, jalapeno and cilantro in a mixing bowl. Add a heaping 1/4 teaspoon of salt and the juice of a single lime. Mix together well and taste for seasoning. Add additional salt and lime if necessary (I added more salt to this batch).
- Serve immediately or store in an airtight container in the fridge.
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Here's one you probably have never heard of, Okinawan Taco Rice. All the usual toppings/fillings used in American taco's and burrito's over a bed of steamed white rice with plenty of pico. Quite popular in Japan due to the influence of American military personnel in Okinawa and it's spreading around the rest of the country as well.
It's a staple at our house. As silly as it sounds it is really very good.
Okinawan Taco Rice! Officially added that one to my list, thanks for mentioning it 🙂
I just made out my weekly meal plan based on this article. All. The. Things! LOL. Avocados paired with pico is a match made in heaven and avos are really tasty this time of year.
Thanks Elle! So glad to hear this post helped with the weekly meal plan. Cheers.