The Best Pico de Gallo. Ever.

If you like, love, or even remotely care about salsa, pico de gallo, or even tomatoes, drop everything you’re doing and go make this right now.

Like this very second.IMGP7743

It will make your day. I’ve made this a bazillion times and a gazillion different ways.

But this one; it’s straight up off the chizain.


In my opinion, it’s the addition of oil and vinegar. I’ve made this for years, but it never dawned on me to do that. I honestly can’t remember what made me do it, but once I did – and especially after it sat in the fridge for a day…OMG.

Bomb diggity.

I know, such a very simple concept – a vinaigrette. It just gives it a little something. And, of course, the more jalapenos, the better.

Use good yellow onions and lots of fresh cilantro. Just don’t over salt.

AND I just found these at my Publix last night. Just had to share.


How freakin’ cute are they – and they actually dip well despite the fact that they’re tortilla chips rolled up like little cigars.

They’re my new very favorite thing in the world.

Here’s your printable –

Pico de Gallo

Pico de Gallo


  • 1 16 oz can petite diced tomatoes, drained and rinsed
  • 1 large jalapeno pepper, washed and diced
  • 1/2 large yellow onion, diced
  • 1 handful Cilantro, chopped
  • 3 tbsp olive oil
  • 2 tbsp white vinegar
  • Salt and pepper to taste


  • Combine everything in a mixing bowl; cover and refrigerate until ready to serve.
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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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