Homemade Pico de Gallo is so easy to make that you will be shocked that you haven’t made it before! Here we will show you how to make this fresh and easy salsa that will taste just as good as the one you get at your favorite Mexican restaurant!
This post contains affiliate links that may earn us compensation. Click here to read our full disclosure policy .
Pico de Gallo is a must-have for my family and me are making Mexican dishes! I love that it is easy to make so we don’t have to use store-bought salsa. This is using fresh ingredients that highlight the rich flavors in your dishes. You can also serve this with tortilla chips!
How to make Pico de Gallo spicy?
This Pico de Gallo recipe doesn’t have much of a kick because you get rid of the Jalapeño seeds but if you want it to be spicy, you will want to leave some of the seeds with the pepper. It will depend on how spicy you want it to be. Adding the whole pepper (with the seeds) will give you the most heat.
Tacos are our favorite dish to have with this salsa! Check out our super easy Taco seasoning recipe here !
Ingredients for Homemade Pico de Gallo:
- Tomatoes (We used small vine ones but you can also use Roma)
- Onion
- Jalapeño (Make sure to get all of the seeds out)
- Cilantro
- Fresh lime (You will need the peel and juice!)
- Cunim
- Salt
- Tortilla Chips
Cooking Equipment Needed for Homemade Pico de Gallo:
Another great dip to serve next to our Homemade Pico de Gallo is my favorite Easy White Queso Dip !
How to make Homemade Pico de Gallo:
1. Chop the Tomatoes (3 small on the vine or 4 Roma), 1 Onion, 1 Jalapeño (no seeds), and Cilantro.
2. Zest 1 Lime and squeeze the juice from it.
3. Combine all ingredients from above in a large bowl then add the cumin and salt (to taste). Now mix the ingredients well.
4. Transfer to a sealed container and place in the refrigerator, or serve immediately.
5. It is best to eat fresh but it will keep for 3 days.
6. Serve with tortilla chips or on top of tacos, quesadillas, or other Mexican dishes.
Homemade Pico de Gallo Recipe
Description
This fresh and easy Pico de Gallo recipe will be a hit in your house!
Ingredients
-
Tomatoes (4 Roma or 3 small vine ripe – about 1 pound)
-
1 cup onion, chopped finely
-
1 jalapeño, seeded and chopped finely
-
½ cup fresh cilantro, snipped and loosely packed
-
½ teaspoon finely shredded lime peel
-
Juice from freshly squeezed lime
-
¼ teaspoon ground cumin
-
Salt to taste
Instructions
- Chop the Tomatoes (3 small on the vine or 4 Roma), 1 onion, 1 Jalapeño (no seeds), and Cilantro.
- Zest 1 Lime and squeeze the juice from it. Add both to the bowl.
- Combine all ingredients from above in a large bowl then add the cumin and salt (to taste). Now mix all ingredients well.
- Transfer to a sealed container and place in the refrigerator, or serve immediately.
- It is best to eat it fresh but it will keep for 3 days.
- Serve with tortilla chips or on top of tacos, quesadillas, or other Mexican dishes.
