Melissa Jo’s Pico de Gallo 🍅
Many years ago when my oldest son was playing baseball we took a trip to Cooperstown with all of the families of the kids who were on his baseball team. In the house I shared with two other families, one of the players’ moms, Giselle, taught me how to make fresh pico de gallo (salsa). She made this simple pico de gallo and served it as a table sauce the night we all made dinner and everybody went crazy for it and I couldn’t believe how simple it was to make something so delicious! So, now I am going to teach you how to make this easy, fresh, and delicious pico de gallo! Whether you’re serving it on top of my monterey chicken, serving it as a table sauce, or serving it to dip chips into, you are surely in for a treat! Let’s make it!
This Adobo All Purpose Seasoning with Pepper is essential in this recipe!
Here is my Monterey Chicken Chili’s Copycat Recipe and my Black Beans and Rice Recipe!
🗒 Recipes to Serve This Pico de Gallo With
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Of course!
Absolutely!
🎥 Items Featured in the Video
Click the image Below to View Products ⬇️
Melissa Jo’s Pico de Gallo
Ingredients
- 1 lb campari tomatoes seeded & chopped
- ⅛ of a red onion chopped
- 4 garlic cloves chopped
- 1 jalapeno seeded & chopped
- ¼ cup fresh cilantro chopped
- ¼ cup avocado oil
- 1 tsp adobo all purpose seasoning
- ¼ tsp cracked black pepper
- ½ a lime juiced
- ½ tbsp white wine vinegar
Instructions
- To a bowl, add in tomatoes, red onion, garlic, jalapeno, and cilantro. Mix that together until incorporated
- In a measuring cup or small bowl, add avocado oil, adobo seasoning, cracked black pepper, lime juice, and white wine vinegar. Mix that together until combined and then pour it into the bowl with the pico. Toss everything together and it’s ready!
Video
Nutrition
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