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Sometimes you need a little something to brighten your food. Some acidity. Some freshness. Classic Pico de Gallo is one of the quickest and easiest way to check off all of those boxes. It is so much healthier and lighter than using a jarred salsa. And it’s easier than pulling out your blender and making your own salsa. Plus there are some many things that you can use it as a topping for.

There really isn’t a need for step by step instructions for this recipe. It’s as simple as chopping everything up and mixing it with some fresh lime juice, salt, and pepper. Make your Pico de Gallo in advance. Pico will taste infinitely better when made in advance. The key is to chop and combine everything and then cover it and let it rest. That gives the tomatoes a chance to become juice up. I would recommend letting the pico rest for at least an hour before serving.

Tip: When you are combining the ingredients (and storing them in the refrigerator) you want to use a non-reactive bowl. A stainless steel mixing bowl or a glass bowl would work perfectly here. A “reactive” bowl (like iron or aluminum) can interfere with acidic foods (like tomatoes) and make them taste metallic. And you don’t want to go to the trouble of making this delicious pico only to have it taste like a bowl full of metal.

Enjoy!

So you’ve made this delicious Classic Pico de Gallo… Now what do you do with it? I’ve got some ideas. 👇🏻

These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.