Fresh Homemade Pico De Gallo made with just a few simple ingredients for the perfect flavor boost to any healthy meal or serve as a delicious fresh salsa with chips!
Fresh pico de gallo is one of those things I literally make every week in the summer to have in our fridge. Loaded with fresh tomatoes, crisp white onion, spicy jalapeños, a good squeeze of lime juice with lots of cilantro, it’s seriously just SO dang good! Pico de gallo is a lot like salsa, except with raw chopped ingredients rather than blended like most salsas. Pico also makes a great topping for so many dishes! Tastes great on tacos, you can mix it in with your eggs, throw it in some guacamole, I mean the possibilities are endless!
Why You’ll Love This
- Made with simple, fresh ingredients!
- Can be used with so many dishes or simply as a delicious appetizer with chips or nachos.
- This is the BEST pico de gallo recipe if you ask me!
Here’s What You’ll Need
- tomatoes – I personally like to use grape tomatoes or cherry tomatoes when making my pico as they chop easily without being too juicy. I can’t stand too much liquid in my pico, makes it mushy. Roma or plum tomatoes other great options with a lot of flavor, you’ll just want to remove the inner pulp and seeds to get rid of that extra juice.
- white onion – you’ll want to use a sharp white onion for this, it has the best flavor with all these ingredients, but red onions or even yellow onions will also work.
- jalapeño pepper – for a kick of spice! You could also use serrano peppers.
- cilantro – remove the stems and chop up the leaves, cilantro is a MUST in this recipe!
- lime juice – you’ll need the juice of 1 lime and definitely make sure to use fresh lime juice, not the bottled stuff at that can taste bitter.
- salt – feel free to season, taste, and then season again, if needed – don’t be afraid of salt!
Classic pico de gallo (or salsa fresca) uses equal amounts of tomato and white onion, chopped jalapeño for a little spice, along with cilantro, lime juice and salt for those delicious boosts of flavor!
How to Make Pico De Gallo
- Chop the ingredients. Slice up the tomatoes and chop your white onion, jalapeno pepper and cilantro.
- Mix together. In a medium bowl, stir together all of the ingredients. Taste and season with additional salt or extra lime, as needed. You could also add in some lime zest for a little extra zip in flavor!
- Marinate. I like to let the pico sit for about 20 or 30 minutes just to let all those flavors marinate before serving, trust me, it’s worth the wait!
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Prepping and Storage
This pico de gallo recipe will last up to 5 days stored in a sealed, airtight container in your fridge.
How to Serve Pico De Gallo
- Use as a dip with tortilla chips or toasted bread
- Top chicken, fish, or steak
- Spoon it on tacos, enchiladas, fajitas or burrito bowls
- Serve on omelettes or fried eggs (SO good with eggs!)
- Mix it in guacamole for more texture and flavor
- Don’t forget the margarita! 😉
More Dips and Salsa Recipes
- Pineapple Salsa with Cinnamon Pita Chips
- Spicy Lime Salsa
- Peach Mango Salsa
- Holiday Cranberry Salsa
- Sun Dried Tomato Dip
Hope you all enjoy this Homemade Pico De Gallo and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Homemade Pico De Gallo
Ingredients
- 1 quart grape tomatoes, or 3 to 4 roma tomatoes
- 1 white onion, chopped
- 1 jalapeño, seeded and diced
- 1/2 cup cilantro, chopped
- Juice of one lime
- 1/2 tsp kosher salt
Instructions
- In a medium bowl, mix together tomatoes, onion, jalapeño, cilantro, lime juice and season with salt.
- Let the pico sit for about 15 to 30 minutes before serving to let the flavors marinate or cover and refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
many times i tried this recipe in my own way and it tastes so good
How do I determine a quart? They are tomatoes from my garden. How would this work with habanero?
I’d say you’d want about 2 to 2 1/2 cups of chopped tomatoes 🙂
This looks so fantastic. And a perfect use of the fresh tomatoes at the end of summer. Can’t wait to try it.!
I’ve usually drain the tomatoes before I add them to the Pico de Gallo just to reduce the amount of liquid. You can also salt them while they are draining. When first made the heat is very noticeable, but when left uncovered for thirty minutes it gets absorbed into the tomatoes and basically disappears.
yummy!! can’t wait to try 🙂
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omg I know exactly what you mean! Our honeymoon was in Mexico too and their pico de gallo CHANGED MY LIFE!
Love how easy it is to make your own. So much flavour, for nearly no calories
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