HOMEMADE PICO DE GALLO — Diced tomatoes, jalapenos, onions and cilantro star in this refreshing salsa that’s perfect with tortilla chips, or served over enchiladas and burritos.
I’m a huge fan of fresh Homemade Pico de Gallo! Luckily, it’s pretty easy to make it yourself, if you don’t mind a little bit of chopping.
I’m really not sure how someone can dislike tomatoes and love pico de gallo, but if they’ll eat their veggies this way, I’m not complaining!
You can easily adapt this recipe to suit your tastes. Leave out the jalapeno all together–although this version really isn’t very spicy–or add more if you like it with more heat.
If you don’t like cilantro, feel free to leave it out. Personally, I love it, but some people just can’t stand it. And it won’t hurt at all to use a little more or less of anything.
This fresh salsa is the best at the height of summer, when all of the ingredients are in season. I could literally eat this stuff on almost anything!
Or even straight from the bowl with a spoon. I figure it’s kind of like a salad that way. Totally acceptable, right?
Be sure to save this Homemade Pico de Gallo recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Homemade Pico de Gallo
- Produce: tomatoes, red onion, jalapeno, fresh cilantro
- Lime juice
- Salt and pepper
- 8 Roma tomatoes, diced
- 1/2 cup diced red onion
- 1 small jalapeno, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper, to taste
- Combine ingredients in a medium bowl and toss to mix well.
- Refrigerate until serving.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 41mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
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Who Dished It Up First: This is an original recipe