This HOMEMADE PICO DE GALLO goes great with chips, burritos, and nachos! It is full of tomatoes, onions, and jalapenos with plenty of cilantro and lime juice thrown in the mix.
We have tacos at least once per week, but my son always turns his into what we call ‘taco soup.’
He takes every sort of Mexican sauce and salsa he can find in our fridge or pantry and adds them to a bowl with the taco meat. Then he eats it all with chips, a fork, or a spoon.
We have loads of store bought sauces, like taco sauce, chipotle cream sauce, and more, but his favorites are the homemade things, like this pico de gallo, our restaurant style salsa, and our homemade guacamole.
What is pico de gallo?
Pico de gallo is a common Mexican salsa that also goes by the name salsa fresca.
It’s a mixture of fresh ingredients, such as roma tomatoes, jalapeno or serrano peppers, onion, cilantro, and lime.
It’s chunkier in texture than salsa, but can be used in the same way.
Pico de Gallo Ingredients:
Roma Tomatoes – You could use any tomato here, but roma are traditional.
Jalapeno Pepper – Serrano peppers also work. Add more or less to suit your tastes.
Cilantro – Fresh cilantro is a must in our house. Swap in parsley or leave it out if you hate cilantro.
Lime Juice – Freshly squeezed, please.
How to Make:
Chop: We’ll start by dicing the tomatoes and onion and mincing the jalapeno, which will make the chunky salsa that Pico de Gallo is known for. Traditional salsa uses similar ingredients but is a much smoother texture.
If you want a spicier Pico de Gallo, leave in the seeds and membrane when mincing the jalapeno. Remove them for a milder flavor.
Mix: When you’ve finished dicing, add the ingredients to a mixing bowl along with the cilantro, lime juice, and sea salt which will add lots of flavor. Sea salt and lime juice make for a tasty combination!
Stir all of the ingredients together until well combined.
Refrigerate: When the Pico de Gallo mixture is all ready to go, resist eating it now and instead cover and place in the refrigerator for at least 15 minutes. This will allow the lime juice to soak in and will add to the flavor.
When ready, give this a taste and adjust the seasonings. It may need a bit more salt or lime juice. Add more jalapeno if it’s not quite spicy enough.
- This recipe can be stored in the refrigerator for 3-4 days in an air tight container.
- We prefer this salsa fresca eaten the same day it’s made for the best texture.
Running out of ideas for your leftover pico de gallo? Stir it into mashed avocado for a quick guacamole!
Make It a Meal!
Pair this with…
- Air Fryer Tortilla Chips
- Mini Taco Nachos
- Mexican Ground Beef Casserole
- Taco Stuffed Shells
- Mexican Chicken Flatbread
- Sheet Pan Chicken Nachos
Homemade Pico de Gallo
- 4 roma tomatoes
- 1 jalapeno pepper
- ½ large white onion
- 1/3 cup freshly chopped cilantro
- 1 lime juice of
- 1 teaspoon sea salt
- Dice the tomatoes and onion. Mince the jalapeno. Add to a large mixing bowl along with the cilantro, lime juice, and salt.
- Stir well to combine.
- Cover and refrigerate for 15 minutes to allow the flavors to develop.
- Taste and add additional jalapeno, lime, or salt to taste.