Fresh homemade pico de gallo is THE BEST. This recipe is simple, super flavorful, and saves you money from buying the store bought kind.
I always prepare this whenever I’m eating tacos, burritos, tostadas, etc. I also like to keep some in a container in my fridge to have ready as a snack with some tortilla chips.
Ingredients
Roma tomatoes – the best tomatoes to use for this salsa. They are more meaty and have fewer seeds.
Red onions – more mild and slightly sweet compared to yellow onions, though those would work just as well if you prefer.
Jalapeños – add great flavor and spice, though this is optional if you prefer a mild salsa.
Cilantro – a staple ingredient in most salsas and really brings the whole flavor together.
Lime juice – adds the perfect amount of tartness/sourness to complement all of the ingredients. I recommend freshly squeezed. Due to the pasteurization process of bottled lime juice, it ends up losing a lot of its boldness and flavor.
Though the texture is typically chunky, you can blend the salsa in a food processor to get your preferred consistency.
Pico de Gallo
Ingredients
- 4 roma tomatoes seeded and diced
- ¼ cup red onion, diced
- 1 tsp jalapeño (optional) seeded and minced
- 1 tbsp fresh cilantro chopped
- 1½ tbsp freshly squeezed lime juice
- 1 tsp salt
Instructions
- Mix all of the ingredients together in a bowl. Taste test for seasoning adjustments. Store in a sealed container and refrigerate for at least an hour before serving. Lasts up to 7 days.