Pico de Gallo is the perfect accompaniment to grilled foods. It brings a bright acidity that pairs well with grilled goods. Try it on top of grilled chicken or seafood. Definitely try it on top of grilled vegetables like asparagus and potatoes.
Simply saute the Pico de Gallo, then blend it into your tortilla soup. But you could also treat leftover Pico de Gallo like a sofrito base for many different kinds of soups and stews and chili.
Pico de Gallo makes a fantastic pasta “sauce.” Simply toss the cooked pasta in leftover pico and a little bit of olive oil and serve. Or use it to kick up jarred marinara sauces.
Plain rice gets an instant boost when you mix in Pico de Gallo.
Why not make a quick ceviche? If you’re worried about using raw seafood, simply toss in some pre-cooked shrimp.
Pico pairs beautifully with sweet potato. Serve it on top of baked sweet potatoes or with sweet potato fries.
Pico is so good in dip! Even something simple, like when you take a packet of Hidden Valley Ranch seasoning and add it to sour cream. Take it to the next level and add some pico to the mix. You won’t be disappointed.