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Homemade Pico de Gallo salsa is so fresh and easy to make! Featuring fresh tomatoes, jalapenos, onions, cilantro, and more. It’s colorful, it’s beautiful, it’s easy to make, and best of all, it’s so delicious!
Pico de Gallo
Make it thick and chunky, or make it a little less chunky for a thinner salsa with a food processor. You can’t go wrong! This homemade salsa recipe is always better than store-bought.
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Pico de Gallo Ingredients:
Ready to get started? Hereās a shopping list of fresh ingredients for you. Be sure to scroll to the recipe card below for precise measurements.
- Tomatoes ā You could use any kind of diced ripe tomatoes, Roma tomatoes, or quartered cherry tomatoes.
- JalapeƱo pepper ā Feel free to swap the jalapenos out for 1 poblano pepper.
- Sweet onion
- Red onion – A yellow or white onion would also do the trick.
- Fresh cilantro ā The amount of cilantro you use here is really up to you. Add a little bit at a time, taste, and see how you feel.
- Garlic – we use minced garlic, but fresh garlic can be used too
- Freshly squeezed lime juice
- Salt
- Chili pepper ā You can leave the chili pepper out if you would like a milder pico.
- Lime slices and cilantro (for garnish)
Supplies:
Have a look around your kitchen and make sure you have the following supplies before diving headfirst into this wonderfully simple recipe.
- Sharp knife
- Cutting board
- Medium-sized mixing bowl
- Spoon (to mix)
- Food processor to make a thinner salsa (optional)
Instructions:
Prepare your veggies. Dice your tomatoes, seed and chop your jalapenos, and dice your onions.
Put it all together. Stir the tomatoes, jalapenos, onions, cilantro, garlic, lime juice, salt, and chili pepper together in a Large mixing bowl.
Chill. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors time to meld.
Recipe Tip
To make a thinner salsa, simply place the pico in a food processor for a little bit!
Serve. Serve cold or at room temperature garnished with lime slices and cilantro.
Storage
Cover the bowl of pico de gallo tightly with plastic wrap or transfer its contents to an airtight container. You can store leftover pico de gallo in the fridge for up to 4 days.
Serving Suggestions
Pico de gallo is the perfect dip or topping for a variety of dishes. Front and center is the classic tortilla chip. I could scoop up a whole bowl of pico de gallo with some fresh corn tortilla chips alongside some guacamole. Fritos or crackers would also be an awesome way to go.
You could also serve this classic dip/topping over a Mexican food dish, like burritos, taquitos, and enchiladas! It’s also wonderful over baked or grilled chicken, with nachos, in a burrito, or in tacos.
More Appetizer Recipes
Pico de Gallo Recipe
Pico de Gallo
Equipment
- Shap knife
- Cutting board
- Medium-sized mixing bowl
- Spoon (to mix)
- Food processor (optional for making a less-chunky salsa)
Ingredients
- 6 small tomatoes
- 3 jalapenos
- 1 large sweet onion
- 1 small red onion
- Ā½ cup chopped fresh cilantro
- 2 tablespoons minced garlic
- Ā¼ cup fresh lime juice
- 1 teaspoon salt
- 1 teaspoon chili pepper (you can leave the chili pepper out if you like a milder pico)
- Garnish with limes and cilantro (for garnish)
Instructions
- Prepare your veggies. Dice your tomatoes, seed and chop your jalapenos, and dice your onions.Ā Put it all together. Mix the tomatoes, jalapenos, onions, cilantro, garlic, lime juice, salt, and chili pepper together in a Large mixing bowl.Ā
- Chill. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to allow the flavors time to meld.Ā
- Serve. Serve cold or at room temperature garnished with lime slices and cilantro.Ā
