Pico de Gallo Sauce for Burritos or Lo Que Sea (Whatever)

I started making this because my sweetie was jonesin’ when Covid-19 shut down the fresh fixings bar for his morning gas station burrito.


I doubt you need me to tell you how to make a burrito. All I can say is, a burrito is only as good as its ingredients and its sauce. We got the sauce covered below. You can find big flour tortillas, freshly made, at just about any grocery store worth its salt.

Stuff them with any combination of the following:

•Cooked chorizo (Mexican-style, not the Spanish hard sausage)
•Cooked Italian sausage
•Beans, black or pintos

Pico de Gallo

The word “salsa” just means “sauce” in Spanish. The difference between the type of jarred salsa you might find in the store and pico de gallo is that the latter is chunkier, less watery, and is always made fresh. This is an adaptation of a recipe from cookieandkate.com.

The real trick with the pico de gallo is to marinate the onion, jalapeño, lime juice and salt while prepping the other stuff.


•1 cup finely chopped onion, yellow or white (about 1 small onion)
•1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat.)
•¼ cup lime juice
¾ teaspoon fine sea salt, more to taste
1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
½ cup finely chopped fresh cilantro (about 1 bunch)


In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 10 minutes while you chop the tomatoes and cilantro.

Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite mesh.

For the best results, let the mixture marinate for another 15 minutes or several hours in the refrigerator. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.