Classic Pico De Gallo

Looking for the easiest last-minute appetizer for your potluck party? The freshest addition for your nachos spread? A fast, simple snack to munch on all week long? Pico de gallo is the answer. Bright and acidic with just a kick of heat, this just might be the easiest dip to prepare (and devour). All it takes to make is chopping your ingredients and tossing them together—that's it! In 15 minutes, you'll have an easy, satisfying app on your hands that will boost any and every meal it's served with.

What's the difference between salsa and pico de gallo?
Though pico de gallo and salsa share a lot of the same basic ingredients, where they differ is in their preparation. Pico is a mixture of freshly chopped, raw ingredients that come together simply by combining them in a bowl and stirring—consequently it’s usually a little chunkier. Salsa, on the other hand, has a thinner consistency, and usually has more liquid. It's created by blending all the ingredients together, usually in a food processor, and is much smoother than pico de gallo.

Control the heat:
We call for serrano chiles or a jalapeño in this recipe to add some heat to our pico de gallo. If you prefer more heat, go with the serrano chiles—they pack more of a punch than jalapeños. If you're looking to tame the heat, we suggest seeding your chiles to tone things down. Taste your hot chiles before adding to your salsa, and adjust the amount according to your spice preferences—you can always add more if needed. 

How should I use pico de gallo?
While pico is delightful simply scooped onto a tortilla chip, we also love a bit spooned onto our nachos supreme, tossed into a salad (our vegan taco salad or Southwestern chopped salad would be great options), or added on top of our favorite tacos. Honestly, this snack is so refreshing, we won't blame you if you just eat it plain with a spoon.

Storage.
If you have any leftovers, you can store them in an airtight container in the fridge for up to 5 days.

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