We love this recipe and use it as pico de gallo, salad toppers, taco stuffers, pizza topping, nacho toppings, and just scooped up on chips. When I want a salad that is a little more of a meal, I will add 1 or 2 15-oz cans of YFB (your favorite beans. I’ve used black eyed peas, black beans, and pinto beans and it worked), 1-15 oz can sweet corn, jicama finely diced, avocado, diced chicken, ham or pork and anything else in the kitchen that looks good. I always pour canned items into a colander and rinse well before adding them to the rest of the veggies. In particular black beans, because they will make everything dark if not rinsed well.
In summer, I add zucchini or yellow squash when it is plentiful and cheap. Fresh corn sliced off the cob and steamed a little before adding it would be good. Sometimes I use basil from my garden instead of cilantro. The possibilities are endless.
My hubby loves this recipe and told me I need to publish it! So here it is, our favorite pico recipe.
Pico de Gallo
I dice everything fairly small. I usually mix the vinegar and lime juice in equal proportions, adding more or less to taste. I like Bragg’s unfiltered, raw, organic apple cider, but other brands should work as well.
Hope you enjoy it!
I was diagnosed with Celiac Disease in 1982 and have been gluten free ever since. I went dairy free two years ago. I share recipes, craft patterns, life philosophies and thoughts on this blog. This is just my story. In no way should it be taken as medical advice because every individual is different. There are also a few affiliate links for products I use and recommend. I make a tiny amount of money if you buy something and it in no way changes the price you pay.
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