This homemade pico de gallo tastes exactly like the kind they scoop over your burrito at Chipolte! Diced tomatoes and red onion get tossed with jalapeno pepper, cilantro, garlic, and lime for an absolutely delicious treat on any Tex Mex meal.
We will never say no to a good Mexican meal in this house.
Tacos, burritos, quesadillas…
Yum!
And the most fun part of these kinds of meals is definitely loading them all up with the toppings.
The very best of the best toppings?
Easy homemade pico de gallo!
It turns an average taco night into an extraordinary taco night with all its fresh flavors.
You’ll feel like you are eating in a nice Mexican restaurant piling this on your meal!
Ingredients
To make this you’ll need:
- Tomatoes– Roma tomatoes are sweet and the right texture for this. Dice them up!
- Red onion– Peeled and finely diced
- Jalapeno– 1 small jalapeno seeded and diced
- Cilantro– Fresh chopped cilantro
- Garlic– Minced
- Lime juice– Fresh is better than bottled here.
- Salt– To taste
How to Make
Making homemade pico de gallo is easy!
Once you have all the veggies diced and ready to go, toss them together in a large mixing bowl along with chopped cilantro, minced garlic, lime juice, and salt.
Cover the bowl and refrigerate it for an hour.
Serve and enjoy!
What’s the difference between pico de gallo and salsa?
Pico de gallo and salsa are very similar and made from basically the same ingredients.
The difference is texture.
In pico de gallo, the veggies are diced so there is less liquid released whereas in salsa the tomatoes are often cooked or the veggies are blended so it is a more liquidy mixture.
Storing
Homemade pico de gallo doesn’t last super long unfortunately.
Even stored in an air tight container in the fridge, the acid in the lime juice will break down the tomatoes and turn them soupy after about a day or so.
Why is my pico de gallo slimy?
If your pico has turned watery or slimy, it’s time to toss it.
Normally this will happen a day or so after making it because the tomatoes have started to break down.
Tips and Tricks
- When using fresh herbs like cilantro, it’s very important to wash them thoroughly before using. There can often be a lot of grit and dirt present that isn’t often visible. If you do not rinse it off, it can render your dish inedible and gritty.
- This pico de gallo is good enough to enjoy as soon as it’s made, but for the best overall flavor I recommend adhering to the chill time to give all the flavors time to deepen and blend.
- Want it mild? Reduce the amount of jalapeno to half or omit it all together. As written the pico is medium spicy. For a spicier pico, add more jalapeno.
How to Enjoy Pico De Gallo
Easy homemade pico de gallo is a delicious addition to any Mexican meal.
Make it and enjoy!
Looking for things to serve with pico de gallo?
Try it with these:
If you’ve tried this EASY HOMEMADE PICO DE GALLO, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy Homemade Pico De Gallo
Ingredients
- 2 cups diced ripe roma tomatoes
- 1 cup finely peeled & diced red onion
- 1 small jalapeno pepper seeded & finely diced
- 1/3 cup chopped fresh cilantro
- 2 tsp minced garlic
- 4 tbsp lime juice
- salt to taste
Instructions
- Add all of the ingredients to a large mixing bowl, then toss to evenly combine.2 cups diced ripe roma tomatoes, 1 cup finely peeled & diced red onion, 1 small jalapeno pepper, 1/3 cup chopped fresh cilantro, 2 tsp minced garlic, 4 tbsp lime juice, salt
- Cover and chill for 1 hour.
- Give everything a good stir, then serve & enjoy!
Nutrition
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