Name: Homemade Pico de Gallo Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 5 roma tomatoes, de-seeded and diced; 1/2 cup of red onion, finely diced; 1/4 cup of fresh cilantro, chopped; 1 jalapeno, de-seeded and diced; Juice of 1 lime; 1 garlic clove, minced; Salt to season, to taste

Jump to Recipe

Introduction

Pico de Gallo is a fresh, vibrant salsa that’s perfect for adding a burst of flavor to any dish. Made with simple, fresh ingredients, this homemade version is easy to prepare and customizable to your taste. It’s great as a dip, topping, or side.

The image shows a white bowl filled with a fresh salsa made of small chopped red tomatoes, green cilantro, finely chopped white onions, and small bits of red onion, with a wedge of light green lime on the side inside the bowl. The bowl is placed on a white marbled surface, surrounded by light yellow tortilla chips scattered around the bowl. The salsa looks colorful and fresh, with a mix of red, green, and white colors visible throughout. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 roma tomatoes, de-seeded and diced
1/2 cup of red onion, finely diced
1/4 cup of fresh cilantro, chopped
1 jalapeno, de-seeded and diced
Juice of 1 lime
1 garlic clove, minced
Salt to season

Instructions

Step 1: In a bowl, combine the diced tomatoes, red onion, jalapeno, minced garlic, chopped cilantro, and lime juice. Toss gently to mix all the ingredients evenly.
Step 2: Season with salt to taste. You can serve the pico de gallo immediately, but for best flavor, let it sit for at least one hour before serving to allow the flavors to meld.

Tips & Variations

For extra heat, leave some seeds in the jalapeno or add a pinch of cayenne pepper.
Add diced avocado for a creamier texture.
Use fresh lime juice instead of bottled for the best brightness.
If you prefer a milder salsa, reduce or omit the jalapeno.

Storage

Store pico de gallo in an airtight container in the refrigerator for up to 2 days. The tomatoes will release juice over time, so stir before serving. It is best enjoyed fresh, but you can re-chill and taste again before using.

How to Serve

A white bowl filled with fresh tomato salsa showing small chunks of bright red tomatoes, finely chopped green cilantro, small pieces of diced white onions, and tiny bits of green jalapeños, garnished with a half slice of lime on the side; the bowl is placed on a white marbled surface and surrounded by crispy yellow tortilla chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes?

Yes, you can use any ripe tomatoes, but roma tomatoes are preferred for their firm texture and lower water content, which helps keep the salsa from becoming too watery.

How long does pico de gallo keep?

Fresh pico de gallo is best consumed within 1 to 2 days when stored properly in the refrigerator, as the ingredients can soften and become watery over time.