Easy Homemade Pico De Gallo
This Easy Homemade Pico De Gallo is a delicious, super fresh tomato salsa that's quick to make and is perfect with tortilla chips, as a complement to your favorite Mexican dishes, and more!
Servings: 10 (about ¼ cup each; recipe makes about 2½ cups total)
Estimated Calories: 12
Ingredients
- 2 cups diced ripe tomatoes, remove seeds and liquid before dicing (I used 1 pound of plum/Roma tomatoes)
- ½ cup diced red onions, white or yellow onions can also be used
- ¼ cup diced jalapeno pepper, remove seeds and membranes for less heat; leave them in for more heat
- ¼ cup chopped fresh cilantro
- 1½ tablespoons fresh lime juice
- salt, to taste
Instructions
- Place all of the ingredients in a large bowl; mix until well-combined.
- Let sit for 15 minutes before serving to allow the flavors to blend. Taste and adjust seasoning, if needed. Note: You don't want to let this sit for too long because the tomatoes will start to soften and release their liquid. Pico is best when served super fresh!
- Serve immediately (transfer to a serving bowl, if desired).
Recipe Notes
- Dice the tomatoes, onions and jalapenos between ⅛ and ¼ inch. I usually cut the tomatoes just a little bit larger than the onions and jalapenos.
- Tomatoes are the star of the show here, so use the best tasting, ripe tomatoes you can get. It really doesn't matter what variety they are (I like to use plum/Roma tomatoes because they seem to have less seeds and liquid).
- Of course, this is easier in the summer, but grocery store cherry and grape tomatoes are a good choice in the winter since they are usually sweet and flavorful all year long (no need to seed these).
- Adjust the amount of any ingredient to suit your own tastes.
- A clove of garlic, minced, is a nice addition if you're a garlic lover
- Since this is best served fresh, I don't recommend making it in advance.
- Consider serving with a slotted spoon so any liquid is left in the bottom of the bowl.
- Store any leftovers in an airtight container in the refrigerator for up to 2 to 3 days, tops (it will lose that freshness quickly, so the sooner you eat the leftovers, the better).
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