5 from 3 votes
Close up view of Homemade Pico de Gallo in a bowl.
Homemade Pico de Gallo Recipe
Prep Time
15 mins
Resting time
20 mins
 

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.

Course: Appetizer
Author: Malinda Linnebur
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
  1. 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. 

Recipe Notes
  1. 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.
  2. Don't use bottled lime juice. Fresh is so much better and makes a big difference. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. Store leftovers tightly sealed in the refrigerator for up to 1 week.