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My Homemade Pico de Gallo is a fresh tasting chunky tomato salsa that packs a real flavor punch. Freshly chopped, sweet Roma tomatoes are combined with red onion and jalapeño pepper, then finished with chopped cilantro and a squeeze of fresh lime to add that touch of zest. Serve this easy salsa over your favorite tacos, or with a bowl of tortilla chips and watch them disappear.
Are you a fan of chips and salsa? To be honest I am always up for a big bowl of chips and fresh salsa.
I love trying different salsas and often make my own at home like today’s Homemade Pico de Gallo, this Homemade Restaurant Style Salsa, Avocado Tomatillo Salsa, Easy Salsa Verde, Mango and Black Bean Salsa and Watermelon Salsa.
My kids also really love salsa so we often have a batch in the fridge. Homemade pico de gallo takes only 10 minutes to prepare but tastes far superior to any jars of store bought salsa and is reminiscent of the fresh tasting salsas you find in many restaurants.
The nice thing with you make your own pico de gallo is you control the ingredients. If you want less salt you can control that or more lime juice you can add that in after tasting the finished product.
Pico de gallo is a great topping for tacos and is a way we often use it. Try serving it with my Grilled Fish Tacos or these Slow Cooker 4 Ingredient Shredded Beef Tacos.
Recipe Ingredients
See full list of ingredients below in recipe card with exact measurements.
- Tomato: I use ripe Roma tomatoes for the salsa. I like the way that they chop and the texture when used in pico. You can easily double or triple this recipe.
- Onion: I use a small red onion as it has a great mild flavor. You could also use sweet onion.
- Pepper: I love spicy salsa, so a jalapeño pepper adds some mild chili heat, without it becoming searingly hot. You can leave it out if you don’t want any spice.
- Herbs: I love adding a handful of fresh cilantro to this recipe. You can leave it out if you don’t like it.
- Citrus: The acidity of the lime juice is a nice balance to this salsa. Add more or less lime juice to the salsa.
- Seasoning: Always add some salt to your pico de gallo as it balances the flavor in the salsa. You could also use chili powder, cumin or cayenne pepper to add flavor.
Ways to Modify this Recipe
- Heat: I have used a jalapeño pepper but a serrano pepper would work here too.
- Onion: Red onion has a great mild flavor, shallots would be a good swap, or use white onion for a stronger onion flavor.
- Cilantro: Not everyone loves the taste of cilantro. So, if you don’t like cilantro leave it out or swap it for some fresh parsley.
How to Make Pico de Gallo
Step 1: Prepare Tomatoes: Start by chopping the tomatoes in halves to remove their seeds, then thinly dice them. Next, thinly dice the red onion.
Step 2: Prepare Jalapeño: Cut the jalapeño in half to remove the seeds and white flesh from the center, as it’s the spiciest part. Then, thinly dice the jalapeño pepper.
Step 3: Combine Ingredients: In a medium bowl combine all of the ingredients together and mix them with lime juice and salt.
Step 4: Serve: Serve this fresh pico de gallo with your favorite Mexican style dish, in a rice bowl or on fish tacos.
Storage Tips
Leftovers can be stored in the fridge for up to 3 days. However, this recipe is best when freshly made, otherwise the flavors become too intense. Also when left to sit it will turn into juice due to the tomatoes and onion working together.
What to Use this Salsa For
- Use this salsa as a topping for these Three Cheese Beef Enchiladas, Green Chile Chicken Enchiladas and these Roasted Poblano Enchiladas with Chicken.
- Serve this salsa alongside this buffalo Queso Cheese Dip, Jalapeño Poppers and these Guacamole Stuffed Potato Skins.
More Appetizer Recipes
Mediterranean
Lemon Whipped Feta Dip
Mediterranean
Layered Greek Dip
Vegetarian
Goat Cheese and Roasted Tomato Dip
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Homemade Pico de Gallo
Ingredients
- 8 Roma tomatoes
- 1small red onion
- 2 jalapeños, seeds removed, diced
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice , {more or less depending on how much citrus flavor you want}
- 1/2 tsp. salt.
- 1/8 tsp. black pepper
Instructions
- Chop tomatoes in halves to remove their seeds, then thinly dice them. Next, thinly dice the red onion.
- Cut the jalapeno in half to remove the seeds and white flesh from the center, as it’s the spiciest part. Then, thinly dice the jalapeño.
- In a medium bowl combine all of the ingredients and mix them with lime juice and salt.
- Serve it with your favorite Mexican style dish, in a rice bowl or on fish tacos.
- Serve leftovers in the fridge for up to 3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe, freshly made salsa is the best!