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Pico de Gallo is a chunky salsa made with diced and chopped raw fresh ingredients. I spent five years working in a Mexican restaurant back in my younger days and my favorite condiment/dip was the fresh Pico de Gallo. This easy homemade salsa is awesome with tortilla chips or as a perfect topping to Tacos, Burritos, Taco Casserole, Quesadillas, or Rice and Bean Patties.
Use fresh ripe tomatoes in this recipe, any kind will do. Roma or plum tomatoes are popular choices since they are less watery. If using juicier tomatoes you could core your tomatoes and remove the seeds before chopping to prevent the salsa from getting too juicy. I use the entire tomato and just serve with a slotted spoon or pour some of the juice off if necessary.
Use whichever onions you prefer in this recipe, red, white, or even sweet onions One small onion or half a large onion is usually sufficient, diced finely. Don’t use a food processor as they tend to pulverize onions, releasing so much juice that the flavor becomes overpowering.
This salsa is traditionally made with jalapeno or serrano pepper. Removing the membrane and seeds brings down the level of spice dramatically, so leave the seeds in for spicy salsa. Or for a milder version use bell pepper or just leave the pepper out.
*Use gloves or plastic wrap to cover your hands when seeding and cutting hot peppers.
Cilantro is the backbone of this salsa, I personally love it. If you don’t like cilantro, you can leave it out or substitute it with parsley.
Freshly squeezed lime juice is perfect for this recipe, but bottled will work in a pinch.
I use Garlic Pepper Seasoning in this salsa, but a 1/2 teaspoon of salt can be used instead. I find it’s always best to use less seasoning to start with. Taste and add more before serving if necessary.
This simple recipe is easily adjusted to one’s personal taste. Some yummy additions may include:
•Whole kernel corn
•A dash of Cumin or coriander
Homemade pico de gallo can be served fresh, but I think it’s better if it rests for a few hours or overnight which allows the flavors to meld together. It can be stored in an airtight container in the fridge for three to four days.
Pico de Gallo
- 3-4 medium tomatoes, diced
- 1 small onion, diced
- 1 jalapeno pepper, seeded and finely minced (optional)
- ½ cup chopped cilantro
- 2 Tbsp lime juice (1 lime juiced)
- ½ tsp garlic pepper (or salt and pepper to taste)
- Combine diced tomatoes, onion, jalapeno pepper, and chopped cilantro in a medium bowl.
- Stir in lime juice and seasoning. Can be enjoyed immediately or cover and refrigerate until ready to serve.