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Homemade Pico de Gallo

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.

Homemade Pico de Gallo in a tan colored bowl.

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HOMEMADE PICO DE GALLO

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

Homemade Pico de Gallo ingredients.

WHAT IS PICO DE GALLO?

Pico de gallo is a fresh tomato based salsa made with chopped tomato, onion and jalapeño peppers.

It is sometimes known as salsa fresca. 

WHAT IS THE DIFFERENCE BETWEEN PICO DE GALLO AND SALSA?

Pico de gallo has less liquid than salsa and is more chunky using chunks or tomatoes, red onion and jalepenos and then dressed with lime juice and salt along with fresh cilantro. 

Salsa uses similar ingredients but blended into a smoother consistency. 

WHAT INGREDIENTS ARE IN HOMEMADE PICO DE GALLO?

  • 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. 
  • FRESH HERBS: I love adding a handful of fresh cilantro to this recipe. You can leave it out if you don’t like it. 
  • LIME JUICE: 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. 

Homemade Pico de Gallo chip with salsa on it.

RECIPE TIPS & MODIFICATIONS

  • CHILI PEPPER: 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 STORE LEFTOVERS: 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.

Homemade Pico de Gallo with cilantro.

HOW TO MAKE HOMEMADE PICO DE GALLO

PREPARE THE TOMATOES. Start by chopping the tomatoes in halves to remove their seeds, then thinly dice them.

Next, thinly dice the red onion.

PREPARE THE JALAPENO. 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.

COMBINE THE INGREDIENTS. In a medium bowl combine all of the ingredients together and mix them with lime juice and salt.

Homemade Pico de Gallo ingredients in a large bowl.

SERVE THE SALSA. Serve this fresh pico de gallo with your favorite Mexican style dish, in a rice bowl or on fish tacos.

Homemade Pico de Gallo salsa mixed in a bowl.

HOW TO SERVE HOMEMADE PICO DE GALLO?

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

OTHER WAYS TO USE THIS SALSA FRESCA:

I like to add this pico to the below recipes:

SLOW COOKER CUBAN PORK RICE BOWL

SOUTHWESTERN BREAKFAST EGG TACOS 

EASY BUFFALO CHICKEN QUESADILLA 

MARGARITA GRILLED CHICKEN 

GRILLED FLANK STEAK WITH DRY RUB

TILAPIA FISH TACOS 

Homemade Pico de Gallo with logo.

Homemade Pico de Gallo in a tan colored bowl.

Homemade Pico de Gallo

Yield: 7-8 cups
Prep Time: 10 minutes
Total Time: 10 minutes

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.

Ingredients

  • 8 ripe Roma tomatoes
  • 1 small red onion
  • 2 jalapeños, seeds removed, diced
  • 1/2 cup of fresh cilantro, chopped
  • 1/4 cup of lime juice {more or less depending on how much citrus flavor you want}
  • 1/2 tsp. salt.
  • 1/8 tsp. black pepper

Instructions

    1. Chop tomatoes in halves to remove their seeds, then thinly dice them. Next, thinly dice the red onion.
    2. 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.
    3. 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.
    4. Serve leftovers in the fridge for up to 3 days.

Notes

This recipe is best when freshly made. Otherwise, flavors will get too intense, and it’ll turn into more juice than you’d like to due to tomatoes and onion working together.

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