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.
Believe me, it’s totally worth it. Even my kids, who don’t like tomatoes (as in, they pick them out of everything) love this stuff. That’s kind of how it goes with kids and dips though.
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?
Serve this Homemade Pico de Gallo with tortilla chips for a light appetizer or snack, or use it to top your favorite Tex-Mex dishes.
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
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.
Ingredients
- 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
Instructions
- Combine ingredients in a medium bowl and toss to mix well.
- Refrigerate until serving.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount 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
Maureen | Orgasmic Chef
I live in Australia and we don’t have a Mexican restaurant on every other corner. In our smallish holiday city we only have 2 places and neither of them serves pico de gallo the way I remember it. I can’t wait to try your version as I haven’t made it in ages.
Eileen
Pico de gallo is the best! You have to love all the fresh, zingy flavors. 🙂
Randi Johnson
This recipe is delicious!