This quick and easy Pico de Gallo recipe is sponsored by Social Fabric. All opinions are my own. Thank you for allowing me to post this fun and easy recipe idea!
I have discovered since my kids are at school that, when left alone for lunch during the day, I have a terrible tendency– I eat like a teenager ravaging through the pantry with no cooking skills. Sigh. A few more weeks of this will not be kind to my waistline. I decided last week that I need to start making better lunch meal choices, even if there is no one here to see! With some meat and veggiesand this five minute pico de gallo on my side, I’m reforming my lunch.
In just a few minutes, anyone (even those with minimal cooking skills) can make this Pico de Gallo recipe to pair with a taco bowl or fajita bowl. It is perfect to pair with those Cinco de Mayo dishes, too!
Ingredients for this five minute Pico de Gallo recipe:
- (2) large tomatoes
- (1) small onion
- (1) lemon
- Pink Himalayan sea salt
- Fresh cilantro
How to Make the Pico de Gallo:
Rinse the onion, tomatoes, cilantro, and lime.
Dice the onion. Place in a large bowl.
Slice the tomatoes. Cut out the seeds out from inside. Sometimes, I find it more time-savings to “punch” the seeds out into a plastic bag. Dice the tomatoes. Place them in the bowl with the onion.
Using herb shears, cut the cilantro. I’m using approximately 1/4 cup of fresh cilantro, but the great thing about this recipe is that you may use as much (or as little) as desired, according to your taste for cilantro. Place the cilantro in the bowl.
Cut the lime in half. Squeeze the juice from both lime halves into the bowl. Place approximately 1/8 tsp. pink Himalayan sea salt into the bowl. Stir all the ingredients together thoroughly.
I store my pico do gallo in a large mason jar. Refrigerate the pico de gallo for at least 3 hours for all the flavors to combine, but you can also eat it straight away. I typically do! 🙂