This Homemade Pico De Gallo recipe is one of my favorite salsas I have ever made. It's delicious and it has just the right spice.
I've been making this EXACT homemade salsa from scratch for years. It's been a welcome topping for Homemade Chicken Tacos, Frozen Breakfast Burritos, and Shredded Chicken Burrito Bowls, to name a few.
In This Post You'll Find:
I've been meaning to dedicate a full post to this wonderful pico de gallo recipe for what feels like years now. I first shared this salsa with my Baja Fish Tacos, but it's so good, I felt it deserved its own post. It was only right.
To be honest, I'm kinda shocked it hasn't happened already with how often I make this salsa. This is seriously my go-to recipe for pico de gallo salsa. Really, for any salsa. It's my one true salsa love.
Don't get me wrong, I still love you, Salsa Verde and Cashew Sauce, but THIS pico de gallo will always be on the top of my Salsa Love List.
If there were a list.
Which there isn't.
Still though.
It also happens to be the one and only salsa I've actually been able to get Dustin to eat and enjoy (woot!). That and This Perfect Guacamole recipe are sure winners in our home and so I'll fight to the death for them.
Well, maybe not go that far...in this really odd hypothetical situation that would never happen...BUT I'd do my best to keep them. For realz.
Because a good go-to salsa recipe is sure worth its weight in gold in my opinion.
Reasons You'll Love It
- Stores easy in a fridge
- Easy to adjust spiciness level
- It's healthy and delicious
Ingredients For Homemade Pico De Gallo
Tomatoes: These are the heart of the pico de gallo, bringing juicy freshness and a touch of natural sweetness. They provide the base that balances out the bolder flavors in the mix, so its important to get fresh, ripe, and crisp tomatoes. No soggy, soft tomatoes allowed.
Red Onion: Red onion adds a crisp bite and a sharp, slightly sweet zing. It’s used to bring out contrast and depth, waking up the whole dish with every bite. You can swap for yellow or white onion, if you prefer more of a bite.
Jalapeno Pepper: The jalapenos give the salsa a punch of spice and brightness, cutting through the richness of the tomatoes and tying the whole thing together with a kick. Just like in my Crispy Bacon-Wrapped Shrimp Jalapeno Poppers, jalapeños have such a powerful flavor that adds to any dish. Remove the seeds to lessen the spice level.
Cilantro: Adds a fresh, citrusy-herb flavor that brightens the overall mix and balances the acidity and heat.
Step By Step Instructions
- Step 1: In a large mixing bowl, combine all ingredients and stir to combine.
- Step 2: Place in the fridge for about 30 minutes to allow the flavors to meld.
Homemade Pico De Gallo Goes Well With:
- Chips: Whether your talking regular chips, baked pita chips, homemade corn tortilla chips, bean chips and/or beet chips.
- Tacos & Burritos: Baja Fish Tacos, or Healthy Chicken Fajitas Meal Prep, or my tasty Frozen Breakfast Burritos.
Recipe FAQs
You can store your homemade pico de gallo in the fridge in an airtight container. For help on the right containers, check out my post on Ultimate Guide to the Best Meal Prep Containers.
Homemade Pico De Gallo can last up to 1 week in the fridge in an airtight container.
More Tasty Salsas & Dipping Sauces
If you're like me and love amazing salsas, especially healthy and easy ones, check these out:
Homemade Pico De Gallo
Equipment
- mixing bowl
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 3 medium tomatoes on the vine diced
- ½ small red onion diced
- ½ teaspoon jalapeno pepper seeded and finely chopped
- ⅓ bunch cilantro roughly chopped
- 1 green onion thinly sliced
- 1 large garlic clove minced
- 1 tablespoon fresh lime juice
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cumin
Instructions
- In a large mixing bowl, combine all ingredients, and stir to combine.
- Place in the fridge for about 30 minutes to allow to flavors to meld.
Video
Notes
- Go for firm but juicy tomatoes (like Roma or vine-ripened). Overripe ones can make the salsa watery.
- If your tomatoes are extra juicy, drain some liquid before serving to avoid sogginess.
- Uniform, small dice ensures even flavor in every bite — no one wants a huge chunk of onion or jalapeno.
Nutrition
This post contains affiliate links for products I use regularly and highly recommend 🙂
Dustin
Fresh pico sounds awesome!
Lacey Baier
Doesn't it? Such a wonderful and flavor packed recipe.
Linda carnahan
Absolutely the best that I have ever eaten! So fresh!
Lacey Baier
Aw, I'm glad you enjoyed it! I hope you try it again soon.