Whatever your party needs, this pico de gallo recipe will save the day. Looking for the easiest last-minute appetizer for your potluck party? The freshest addition for your nachos spread? A fast, simple snack to munch on all week long? Pico de gallo is the answer. Bright and acidic with a kick of heat, this just might be the easiest side to prepare (and devour). All it takes to make is chopping your ingredients and tossing them together—that's it! In 15 minutes, you'll have an easy, satisfying side on your hands that will boost any and every meal it's served at.
Top Tip: Be sure to taste your hot peppers before adding to your salsa, and adjust the amount according to your spice preferences.
What's the difference between salsa and pico de gallo?
Pico de gallo and salsa share a lot of the same basic ingredients, but where they differ is in their preparation. Pico de gallo is a mixture of freshly chopped, raw ingredients that come together simply by combining them in a bowl and stirring—it's usually much chunkier. Salsa has a thinner consistency, and usually has more liquid. It's created by blending all the ingredients together, usually in a food processor, and is much smoother than pico de gallo.
How should I use pico de gallo?
While we love pico just scooped onto a tortilla, we also love a bit spooned onto our nachos supreme, tossed into a salad (our vegan taco salad or Southwestern chopped salad would be great options), or added on top of our favorite tacos. Honestly, this snack is so refreshing, we won't blame you if you just eat it plain with a spoon.
How should I store it?
If you have any leftovers, you can store them in an airtight container in the fridge for up to 5 days.
Made this? Let us know how it went in the comment section below!
