One of the easiest summer cookout and BBQ dishes to throw together is a big bowl of Pico de Gallo. Whether it’s scooped up with crunchy, salty tortilla chips or spooned on top of a juicy burger, Pico is the perfect pick. You can jazz it up however you want, but basic Pico de Gallo […]
One of the easiest summer cookout and BBQ dishes to throw together is a big bowl of Pico de Gallo. Whether it’s scooped up with crunchy, salty tortilla chips or spooned on top of a juicy burger, Pico is the perfect pick.
Pico de Gallo Photo Credit : Aimee Seavey
You can jazz it up however you want, but basic Pico de Gallo starts with just 6 ingredients — tomatoes, onions, jalapeno, cilantro, lime juice, and sea salt. You can adjust the level of heat or cilantro to suit your taste, swap out the jalapeno for a serrano chile, or add some diced fresh pineapple for extra sweetness.
Homemade Pico de Gallo Ingredients Photo Credit : Aimee Seavey
Fresh Pico de Gallo is best eaten the day it’s made, but I don’t think you’ll have a problem watching it disappear.
Spicy, crunchy, and oh-so good. Photo Credit : Aimee Seavey
As Digital Editor of New England.com, Aimee writes, manages, and promotes content for NewEngland.com and its social media channels. Before this role, she served as assistant, then associate, editor for Yankee Magazine and YankeeMagazine.com, where she was nominated for a City and Regional Magazine Association award for Best Blog. A lifelong New Englander, Aimee loves history, the New Hampshire seacoast, and a good Massachusetts South Shore bar pizza.
