This Homemade Pico de Gallo recipe is a fresh, delicious and very simple to make! You will only need 6 ingredients – tomato, jalapeño, onion, cilantro, lime juice and salt!
Use this for your next Taco Tuesday as a garnish on your tacos, nachos, or even try it on my Cheesy Chicken Enchilada Soup! Trust me – it’s incredible.
WHAT IS PICO DE GALLO?
Pico de Gallo is an authentic Mexican salsa that is loaded with fresh tomatoes, onion, jalapeño, cilantro, and lime juice. Everything comes together in one bowl and makes for the greatest dip and garnishment to tacos, nachos, or even my Cheesy Chicken Enchilada Soup!
HOMEMADE PICO DE GALLO
It was a game changer the day I decided to make my own pico de gallo at home. I had leftover ingredients in my fridge that needed used up, as well as some leftover Cheesy Chicken Enchilada Soup. Generally we top our soups with avocado, crackers or torn bread, and cheese. But this day, I thought to myself, why not try something different?
And from that moment forward, I decided that pico de gallo would become a staple in this house. Especially since we are huge on Taco Tuesdays. If I’m honest, it doesn’t need to be Tuesday for us to devour some form of Mexican food!
This Homemade Pico de Gallo recipe comes together in 15 minutes or less and in one bowl. What’s not to love about that? Easy to make and easy to clean up.
INGREDIENTS NEEDED FOR HOMEMADE PICO DE GALLO
Full recipe for this Homemade Pico de Gallo dish can be found via the printable recipe card below. Simply scroll down and either Pin it to Pinterest for later or tap the print button!
- Firm tomatoes
- Red onion
- Fresh cilantro
- Jalapeños
- Limes
- Salt (& pepper if you prefer)
HOW TO MAKE PICO DE GALLO:
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Aside from the taste, there are two things to love about this recipe: it comes together easily and requires no cooking. Simply chop, toss to combine and then devour.
- Dice tomatoes, jalapeno, cilantro, and onion.
- Toss the diced tomatoes, onion, jalapeño, and cilantro in a glass mixing bowl.
- Next, add the juice of one full lime.
- Season with salt and black pepper (optional) – to taste.
- Store in the fridge in an air-tight container for 5-7 days.
Serve this with tortilla chips, garnished over a taco or nachos, or with burritos.
TIPS FOR MAKING THE BEST PICO DE GALLO
- For the best flavors, it’s important to use fresh ingredients in this recipe. Yes, even the cilantro! Don’t settle for dried or even partially dried cilantro. Fresh ingredients are always best.
- Use firm, ripe tomatoes. Not only are they easier to chop (especially finely), they aren’t as watery or mushy. No one wants lifeless pico de gallo!
- If serving at a party, I recommend doubling the recipe as well as making it a few hours prior to your guests arriving to guarantee freshness. Don’t forget to give it a good toss as the lime juice will settle at the bottom of the bowl.
- Chop each ingredient as finely as you can. This will ensure that each ingredient makes it onto a tortilla chip for maximum flavor!
- For a milder dip, remove the seeds and membrane from the jalapeños before chopping.
- When handling the jalapeño, I do recommend wearing gloves. The juices will seep into your skin and remain there for a bit. Or simply avoid touching your face or near your eyes. Ask me how I know. 😀
- When serving to garnish over nachos, tacos, or burritos – use a slotted spoon as the water and lime juice that settles will make your meal watery and soggy.
- Looking for an easier way to chop fresh herbs? Try these 5-Blade Herb Scissors! They are honestly one of my favorite tools in the kitchen. I use them any time I need to chop herbs.
- For the best flavors possible – allow the ingredients to mingle together in the fridge for 15-20 minutes minimum. The tomatoes will soak up the flavors!
Make sure to stir, stir, stir prior to serving this for a party or at your dinner table tonight! The juices will settle at the bottom with any water that is released.
TOOLS USED IN THIS RECIPE
- As mentioned above (& in any blog post that contains fresh herbs HA!), I love the 5-Blade Herb Scissors for chopping up the cilantro! So easy to use and wash. One of my favorite kitchen gadgets.
- Handheld Citrus Press – because I like to get as much juice out of my lemons and limes as possible!
- Glass Mixing Bowls – Its important to mix any dishes that contain an acidic item, such as the limes, in a non-reactive bowl to avoid any metallic taste.
OPTIONAL ADD-INS:
If you’re looking to change this dish up a bit and add even more flavor – here are some options that I would highly recommend trying!
Veggies:
- Bell pepper
- Cucumber
- Zucchini
- Avocado – my favorite addition! To this recipe and well, to anything! 😉
Sweeten it up:
- Mango
- Pineapple
- Peaches
If you end up making this Homemade Pico de Gallo recipe – please leave a comment below and let me know what you think! Or be sure to tag me on Instagram (@withpeanutbutterontop) so that I can see your remakes. I love reading your thoughts, dietary swaps and any feedback you have!
MORE TACO TUESDAY INSPIRED RECIPES
- Mexican Street Corn Chicken Tacos
- Greek Yogurt Spinach Guacamole
- Loaded Chipotle Chicken Carnitas Nachos
- Easy Crockpot Chipotle Chicken Carnitas
- Cajun Lime Chicken Avocado Corn Salad
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Homemade Pico de Gallo
Ingredients:
- 1 1/2 pounds firm tomatoes, (chopped, I used roma tomatoes)
- 1/2 cup red onion, (chopped)
- 1/2 cup fresh cilantro, (chopped)
- 2-3 small jalapeños, (finely chopped *See notes below)
- 1 lime, (juiced)
- 1/2 teaspoon salt, (more or less - to taste)
- black pepper (optional - to taste)
Instructions:
- To a glass mixing or serving bowl, combine the chopped tomatoes, onion, cilantro, and jalapeno.
- Give the chopped items a good toss.
- Squeeze fresh lime juice over the top, season with salt and black pepper (if using). Both to taste.
- Toss to combine. Cover and place into the fridge for 15-20 minutes for the flavors to marinate.
- Serve with lime wedges for extra lime flavoring.Be sure to give the pico a good toss prior to serving.Will last 4-5 days stored in an airtight container in the fridge.
Notes:
- Chop each ingredient as finely as you can. This will ensure that each ingredient makes it onto a tortilla chip for maximum flavor!
- For a milder dip, remove the seeds and membrane from the jalapeños before chopping.
- When handling the jalapeño, I do recommend wearing gloves. The juices will seep into your skin and remain there for a bit. Or simply avoid touching your face or near your eyes. Ask me how I know. 😀
- When serving to garnish over nachos, tacos, or burritos - use a slotted spoon as the water and lime juice that settles will make your meal watery and soggy.
