In Mexico, Pico de Gallo, is a fresh salad and is used on almost everything. This homemade Pico de Gallo is so easy and so very tasty. You will want to invent things to use it on too.
There are certain things that just scream “fresh” to you. You hear the words and you can already taste it. My Homemade Pico de Gallo is one of those things. It makes you think of warm weather, cold drinks and parties.
It is so adaptable. Of course, it is fabulous with chips and my Quick Homemade Guacamole, but is also great on top of fish, pork or steak. Try it on my Shrimp Tacos or my Easy Breakfast Tacos.
Why this Homemade Pico de Gallo Works
I love to make Homemade Pico de Gallo in summer when tomatoes are fresh from the garden and you have so many you don’t know what to do with them all.
This is one of those dishes where fresh is definitely best and nothing can beat Homemade Pico de Gallo because you can adjust the spice level to meet your individual taste. Also, it could not be simpler to make.
How to Make Homemade Pico de Gallo
- Step One: First, dice the tomatoes and then add to medium-sized bowl.
- Step Two: Next, chop the onion and add to the tomatoes.
- Step Three: Then if using, cut the pepper in half lengthwise and rinse out the seeds. Mince finely and add to bowl.
- Step Four: Next, wash and chop cilantro, then add to the bowl.
- Step Five: Then cut the lime in half and squeeze the juice from both halves into the bowl. Add the salt.
- Step Six: Finally, mix the ingredients together, cover, and let chill for 1 hour so flavors can meld.
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What is Pico de Gallo?
Pico de Gallo is a fresh tomato based salsa. Traditional salsa is typically canned or bottled but Pico de Gallo is made fresh with tomatoes, pepper, onions and seasoning. It’s sometimes called salsa fresca.
While Pico de Gallo is often considered a salsa, it is truly more of salad or topper, on the other hand, salsa is considered more of a dip but of course, Homemade Pico de Gallo makes a great dip too.
First of all, traditional salsa is a thinner consistency. It has a more liquid, while Pico de Gallo is chunkier, and all the ingredients are distinct and visible. Salsa can be cooked and Pico is always fresh.
How long can you store Homemade Pico de Gallo?
The claim to fame for Homemade Pico de Gallo is its fresh consistency and vibrant taste. Consequently, it is one of those items that you want to eat right away. However, it will keep in an airtight container for up to a week.
Wondering if you can you freeze the Pico? Yes, but it will dramatically change the taste, consistency and look of the dish.
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Expert Tips for Making the Best Homemade Pico de Gallo
Pico de Gallo is so adaptable, that’s why you want to make your own. Here are a few tips to make it even better.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and take it to your next party.
- No Cilantro: If you are like me Cilantro is not your friend. Try fresh parsley, basil, mint or chives.
- Add Fruit: Try some fresh mango or watermelon!
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Homemade Pico de Gallo
Ingredients
- 3-4 ripe tomatoes
- 1 small onion
- 1 serrano or jalepeño pepper - optional
- 1 lime
- 1/4 cup fresh cilantro
- 1 tsp salt
Instructions
- Dice the tomatoes and add to medium-sized bowl.
- Finely chop the onion and add to the tomatoes.
- If using, cut the pepper in half lengthwise and rinse out the seeds. Mince finely and add to bowl.
- Wash and chop cilantro, then add to the bowl.
- Cut the lime in half and squeeze the juice from both halves into the bowl. Add the salt.
- Mix the ingredients together, cover, and let chill for 1 hour so flavors can meld.
Notes
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and take it to your next party.
- No Cilantro: If you are like me Cilantro is not your friend. Try fresh parsley, basil, mint or chives.
- Add Fruit: Try some fresh mango or watermelon!
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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