Homemade Pico de Gallo Recipe -a quick and easy fresh salsa recipe using simple ingredients. Easy to make as chunky as you like or as spicy or mild as you like.
Homemade Pico de Gallo Recipe
I don’t really know why it has taken me so long to put this on the blog. Part of it is because I feel like this isn’t a recipe but more of a base. While it does require a few simple ingredients to make you can very easily change it to suit your needs. Spicy or mild, chunky or not so chunky it’s easy to adjust.
I love to eat this pico de gallo straight out of the bowl with a spoon <– that’s no joke! But it’s also great on these Bean and Cheese Breakfast Tacos, Breakfast Enchiladas, and with this Slow Cooker Shredded Mexican Chicken. Plus so much more like tacos, burritos, quesadillas, on top of your eggs for breakfast, as an appetizer; the list goes on. It’s a great staple to have in your back pocket.
About this Pico de Gallo Recipe:
- Pick nice ripe tomatoes for this recipe. They should be deep red in color and smell like a tomato. If they don’t they won’t add much flavor to the salsa.
- Don’t use bottled lime juice. Fresh is so much better and makes a big difference.
- Don’t skimp on the salt. While the pico de gallo sits the salt will draw out even more flavor from the tomatoes and mellow out the raw onion and garlic. Add salt and taste as you go.
- Make this as spicy or mild as you like. For more heat leave the ribs and seeds in the jalapeno, use a hotter pepper such as a serrano, add some hot sauce or even some cayenne pepper. For a mild salsa use a jalapeno and take out the ribs and seeds.
- For a chunky salsa make this according to the directions in the recipe. But if you would like this to be a little smoother you can use your food processor. Just cut everything into large chunks and place in the food processor. Pulse until you reach a consistency you like. Season with salt.
Pico de Gallo vs Salsa:
Pico de Gallo vs Salsa:What’s the difference?? Well, pico de gallo is made with fresh ingredients and a traditional salsa is made with canned or cooked tomatoes. Traditional salsa is usually much thinner in consistency as well.
Can I freeze Homemade Pico de Gallo:
Yes, you can. However, it will change the texture of the pico de gallo but it will still taste great. The water in the tomatoes expands when it freezes and makes the tomatoes much softer. You could just blend it up then texture won’t be an issue at all. To freeze pico de gallo make sure to drain any excess juice. Place in an airtight container and freeze for up to 3 months.
How to use Homemade Pico De Gallo:
Here are just a few of the things I like to do with it:
- Serve with chips and salsa (obviously!)
- On top of scrambled, fried, or poached eggs. Or on top of an omelet.
- Served with tacos, burritos, enchiladas, quesadillas, and nachos.
- On top of grilled chicken seasoned with a little taco seasoning.
- Or if you’re like me just straight out of the bowl with a spoon.
This really is a great back pocket recipe to have on hand because it can be used on so many things! I hope you enjoy!
Homemade Pico de Gallo Recipe
Ingredients
- 5 large roma tomatoes, diced
- 1/2 cup diced red onion
- 1/2 cup cilantro, chopped
- 1 jalapeno, ribs and seeds removed and finely chopped
- 1 large clove garlic, minced
- juice of 1 lime
- salt to taste
Instructions
- Combine all ingredients in a bowl and allow to sit for 20 minutes before serving. This allows for the flavors to combine and the salt to draw out more tomato flavor and mellow out the raw onion and garlic.
Notes
- Pick nice ripe tomatoes for this recipe. They should be deep red in color and smell like a tomato. If they don't they won't add much flavor to the salsa.
- Don't use bottled lime juice. Fresh is so much better and makes a big difference.
- Don't skimp on the salt. While the pico de gallo sits the salt will draw out even more flavor from the tomatoes and mellow out the raw onion and garlic. Add salt and taste as you go.
- Make this as spicy or mild as you like. For more heat leave the ribs and seeds in the jalapeno, use a hotter pepper such as a serrano, add some hot sauce or even some cayenne pepper. For a mild salsa use a jalapeno and take out the ribs and seeds.
- For a chunky salsa make this according to the directions in the recipe. But if you would like this to be a little smoother you can use your food processor. Just cut everything into large chunks and place in the food processor. Pulse until you reach a consistency you like. Season with salt.
- To freeze: drain any excess juice and freeze in an airtight container for up to 3 months. This will change the texture of the pico de gallo but it will still taste good.
- Store leftovers tightly sealed in the refrigerator for up to 1 week.
Love Pico de Gallo!
I put it on raw salmon along with raw spinach before I bake it. It keeps the fish moist and makes a nice topping too.
When I do a sheet pan of veggies, I serve it on everything when they’re cooked–potatoes, sweet potatoes, cauliflower, squash, etc. It works with most veggies, meat, fish and tofu. Not just for Mexican food.
Thank you so much for sharing!! Love your ideas!!
Very good recipe. Unfortunately, my husband can’t do cilantro so that was missing in the flavor. I think, also, next time I make this, I will grate/mince some celery as well. Recently read that pico de gallo freezes well, particularly if you drain some of the liquid and blend it before it goes into the freezer. Will try that as well.
Thank you and thanks for sharing!!
There’s only one of me. Process for canning????
I am sending you a link for processing fresh salsa from Ball. Canning Fresh Salsa
Trird it on my Tacos loved it. Do you have anymore receipies.
So glad you liked it!!
Pico de Gallo is like the best thing ever!
YES IT IS!! 🙂
LOVE PICO!!!! One of my favorite snacks!!!!!
Same here!! 🙂
Very delicious and healthy recipe. One of my fav! Thanks for sharing.
Thank you very much! It’s definitely one of my favorites too!
Great recipe, and I love that you eat it with a spoon!
Lol, it’s too good not too! Thanks Danielle!
Now this is something I will make, I love Pico! How long does it last in the refrigerator? Thanks
It should last in the fridge for about 1 week. Thanks! 🙂
Glad to get this recipe. Have been going to look for one.
You’re welcome! 🙂