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Homemade Pico de Gallo is so fresh and easy to make! Featuring fresh tomatoes, jalapeños, onions, cilantro, and more.

Pico de Gallo

Homemade Pico de Gallo is so fresh and easy to make! Featuring fresh tomatoes, jalapeños, onions, cilantro, and more.
Servings: 3 cups of salsa
5 from 1 vote
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Prep Time 15 minutes
Chill time 30 minutes
Total Time 45 minutes

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
  • ½ cup chopped fresh cilantro
  • 2 tablespoons minced garlic
  • ¼ 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. Put it all together. Mix 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 fridge for at least 30 minutes to allow the flavors time to meld. 
  • Serve. Serve cold or at room temperature garnished with lime slices and cilantro. 

Notes

Storage Instructions:
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.
 
Can I make this ahead of time and freeze it?
Unfortunately, pico de gallo does not thaw well. It turns out very watery. So, I recommend against freezing your leftovers.
 
Can I use Frozen ingredients?
Fresh is always best but, if you are in a bind, go ahead and use frozen ingredients. Just be sure to thaw them completely and drain any excess liquid before using.