Easy Pico de Gallo Recipe

Are you eating Mexican food tonight? According to a recent poll in our Savvy Wool VIP Group if its any day that ends in Y you are likely down for some tacos. So if your dish needs a side of chips and dip, try adding this simple Pico de Gallo recipe to your next Mexican Night line up.

Ingredients (Serves 6-8):

  • 1/2 White Onion
  • 10-12 Roma Tomatoes (Necessary Tip: you want RED firm roma tomatoes, pass on anything pink or too soft).
  • 1/2 Jalepeno (For Medium heat) OR 1 Full Jalepeno (For Hot)
  • Half a bundle of Cilantro
  • 1/2 of Lime


  1. Dice tomatoes (Necessary Tip: Core your tomatoes and remove the seeds before dicing).
  2. Dice Onion.
  3. Dice Jalepeno (medium sized, go full if you are into the hot papi, but if you arent into spice half that baby).
  4. Toss Onions, Jalepeno and Tomatoes into a large bowl.
  5. Squeeze Half Lime over diced onions, tomatoes and jalapeno (taste and add more for flavor if necessary). Toss again.
  6. Chop Cilantro finely.
  7. Toss chopped cilantro on top (this is the last step because the lime juice will help it adhere to diced tomatoes and onions better).
  8. For best taste mix in a pinch of salt and cool for 1 hour before digging in.

PS: Pico isnt only for dipping. Try topping it on any mexican dish, you wont be disappointed.


#StaySavvy Sisters, XO!

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