Classic Pico de Gallo

Fine, too oniony

So yummy and even better the next day!

Can't get enough of this stuff! Perfect on everything from scrambled eggs to the meat or fish of your choice to grilled tofu. I like to eat it on top of chickpeas for lunch. Vary the heat to suit your taste. It's great as is, but you can substitute parsley, basil, or mint for the cilantro if you have the "cilantro no bueno" gene, or add a little cumin for some earthy savor.

I tripled or quadrupled this recipe (filled my largest mixing bowl) for a church taco lunch. It all got eaten and a couple folks sought me out to compliment it. I was so glad I took the time to make it fresh and didn't just buy it premade. I prepped the components the night before and refrigerated them separately, then mixed together in the morning. If you make a big batch, wear gloves to protect from the jalapeño...I didn't and my hands burned all thorough the night.

I made this for a very bare bones vegetarian taco salad and it was amazing!

Our go-to recipe for homemade salsa. Adjustable the jalapenos to your heat preference. 10/10

Loved, will just add red onion next time!

Delicious....love Mexican flavours!

Red onion is great too. Finely diced or chunky it's a hit and a fav of mine.

Excellent

This was amazing! I omitted the jalapeño but will add it next time and live dangerously. I've always chopped the veggies in larger chunks and didn't know how much better it could be this way.

This is my favorite pico de gallo recipe!

This was spot on and absolutely delicious.