Need a topper for Taco Tuesday? This fresh and spicy Pico De Gallo is quick and easy to whip up and if it’s taco night then you probably already have all of the ingredients!
Pico de Gallo is such a perfect topping for plant-based tacos and burritos. It adds an incredible amount of complementary flavor to whatever type of wrap you’re making. Not a fan of spicy? Omit the pepper seeds and you’re good to go!
What can you use this Pico De Gallo with?
This Pico de Gallo is compliments Mexican or Latin American dishes, adding as a topping to:
- Tacos and Burritos
- Tostadas
- Arepas
- Breakfast burritos
- Burrito bowls
- Enchiladas
- Or simply dip with tortilla chips
Garden Fresh Pico De Gallo
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This fresh and spicy Pico de Gallo is a perfect topper for a variety of Mexican dishes!
Ingredients
- 1–2 Tomato(es), diced
- 1/4 cup Yellow onion, finely chopped
- 1 Tbsp Cilantro, finely chopped
- 1/3–1/2 of a Jalapeño or Serrano Pepper, minced (omit some or all seeds depending on spice level)
- 2 cloves of Garlic, minced
- Lime juice, to taste
- Salt, to taste
Instructions
- Add tomato(es), onion, cilantro, jalapeño and garlic to medium-sized bowl and stir to combine. Add lime juice and salt to taste. Serve immediately or store in the fridge in a well-sealed container for up to 5 days.
Notes
This recipe is perfect for taco night for a couple of people. Needing a larger batch? Just double the recipe!
- Prep Time: 5 minutes
- Category: sauces and dressings
- Method: chopping
- Cuisine: Mexican
If you enjoyed this Pico de Gallo, I’d love to hear! Leave me a comment below!
