Recipe
Pico de Gallo
A simple, fresh pico de gallo that doubles as a California-style BBQ condiment. Perfect alongside grilled tri-tip or carne asada — no traditional BBQ sauce needed.
Prep
15 min
Cook
—
Total
15 min
Difficulty
Beginner
Yield
About 2 cups
Method
Direct Grilling
Two of our favorite things to grill in Southern California are tri tip and carne asada. It seems like everyone has at least one recipe for each. They can be prepared simply over mesquite coals and seasoned with as little as salt and pepper. With such a straightforward method of grilling that pays homage to the flavor of the beef, why spoil it with a traditional BBQ sauce? Not that traditional BBQ sauce is a bad thing — it would just be bringing too many uninvited guests to the party.
I know some people love to put BBQ sauce on tri tip, and some like to marinate the meat for days on end. But if you're looking to prepare your meat using the simplest of recipes, why not keep your condiments simple as well? Try using a salsa in place of BBQ sauce. Any homemade salsa would go great with these meats, but the one that works best is pico de gallo. Not only is it great tasting, it can be prepared almost anywhere.
What You Need
Ingredients
- 2 large tomatoes, diced
- 2 medium onions, diced
- 2 jalapenos, stems, seeds, and pith removed, then minced
- 2 limes, juiced (no limes? Use 1 lemon)
- 1 bunch of cilantro (also known as coriander), finely chopped or shredded by hand
- Salt and pepper to taste
Step by Step
Instructions
- 1
Step 1
Mix all ingredients together. Done. This recipe is very flexible, and that's what makes it great. You can substitute chiles serranos for the jalapenos (if you want it hotter, use more chiles), use any onion you want, or try adding crushed garlic.
Pro Tips
- Substitute chiles serranos for the jalapeños if you want more heat
- Use any onion you have on hand — white, red, or yellow all work
- Try adding crushed garlic for extra flavor
- Best served fresh, but holds up in the fridge overnight