I love pico de gallo. Like…a whole lot. It’s that perfect mix of fresh and spicy that instantly elevates any dish. Whether you’re piling it onto tacos, mixing it into a burrito bowl, spooning it over grilled meats or just scooping it up with chips, the vibrant, fresh salsa brings brightness and crunch to everything it touches. Content creator Jose Xiloj (@jose.elcook) recently shared a version that I can't wait to whip up for Cinco de Mayo (and honestly, every other day after that).
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This take on pico de gallo is packed with the bold, balanced flavors we all crave—juicy tomatoes, punchy onion, spicy jalapeño, fragrant garlic and plenty of lime, but what really sets it apart is a subtle umami depth, thanks to a touch of chicken bouillon and a drizzle of olive oil.
You can grab the full recipe on Xiloj's Instagram account, but you'll need tomatoes (seeded and diced), a finely diced white onion, finely chopped jalapeño (remove seeds for less heat, or leave them in for a kick), chopped fresh cilantro, lime juice, olive oil, chicken bouillon powder salt and ground black pepper.
Start by prepping the vegetables. Dice the tomatoes and remove the seeds (this helps keep the salsa from getting watery). Finely chop the onion, jalapeño and garlic. Add everything to a large mixing bowl.
Roughly chop the cilantro and toss it into the bowl. Use more or less depending on your love for this fresh herb, though in my house, more is always better!
Pour in the olive oil and freshly squeezed lime juice (as much as you like). Then sprinkle in the chicken bouillon, salt and pepper. I would also add a little garlic powder for some extra kick, but that's just my preference.
Gently mix all ingredients together with a spoon until they're well combined. Then, let the mixture sit for at least 10 to 15 minutes so the flavors can meld. Give it a taste to make sure it's just the way you like it. Add a pinch more salt or lime juice if needed.
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Pico de Gallo Tips and Tricks
Pico tastes even better after an hour or two in the fridge, so make it ahead and let it sit. Just be sure to stir before serving.
Want less spice? Use half a jalapeño or swap in a milder pepper like a poblano. Want more? Add in a serrano.
Go wild with how you use it! It’s not just for tacos. I like pico on scrambled eggs, but you can mix it into quinoa, spoon it over grilled chicken, layer it on a grilled cheese sandwich—you get the idea.
This is the kind of recipe that makes you wonder how something so simple can taste so good. Every bite is juicy, zesty and bright, and the super smart chicken bullion addition brings it all together. I already know it’ll be in my fridge all summer long.
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