When it comes to favorite pico recipes, this one is definitely my favorite. Not only does it taste amazing, it has never failed me. It always comes out perfect and I LOVE how fresh it is! This is the pico I use every time I make any of our Copycat Cafe Rio recipes. It is great as a dip for tortilla chips or as a topping for burritos, nachos, or quesadillas!
Ingredients in Our Easy Pico De Gallo Recipe
Vine-Ripened Tomatoes Kosher Salt White Onion Garlic Fresh Cilantro Jalapeno Fresh Lime Juice Green Tabasco Sauce
Tricks of the Trade
Be sure to use a really sharp knife when dicing your tomatoes and onions so you can dice them really small. In my opinion, the smaller the chop, the better! To make this pico de gallo extra delicious, some mashed avocado (or even diced avocado) to make guacamole! Stir it in gently because you don’t want to mash your tomatoes. Other optional add ins include: pineapple, mango, corn, red onion, black beans, red bell pepper, or serrano peppers.
Pico vs. Salsa
The biggest difference between pico de gallo and salsa is that pico is fresh and uncooked. Pico de gallo is sometimes referred to as “salsa fresco.” Another difference between the two is that salsa is generally thinner in its consistency with more liquid, pico is chunky. Each ingredient really gets its on moment to shine in this dish. And when you take a bite, they all mingle together in harmony, while each chunk takes a solo moment as well. Read Next: 75+ Best Mexican Recipes
Serve it on the Side
As we mentioned, this is the best pico de gallo recipe for all kinds of Mexican dishes, such as in the Cafe Rio/Costa Vida recipes. You can also try it on the side of our Shredded Beef Taquitos for some added zip. It works well with our Easy Chicken Tacos too. And these Honey Lime Chicken Enchiladas are always hit.
Cafe Rio Copycat Recipes
Beef Taquitos
Crockpot Chicken Tacos
Honey Lime Chicken Enchiladas
How to Make Pico De Gallo
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