This Homemade Pico De Gallo Recipe is so delicious and easy to make. Fresh Garden ingredients come together to create the perfect appetizer or taco topping!
This recipe is my favorite to make when my garden starts producing. It's so yummy! I prep it a few hours before we go on the boat because it is an awesome summer snack. Serve it up at the pool, lake or the beach. You simply can't go wrong with fresh garden ingredients on a hot day.
If you want a spin on this classic homemade pico de gallo, be sure to give my mango pico de gallo recipe a try! It's sweet with just the right amount of heat.
Why You'll Love This Recipe:
- It is so healthy to eat and you can use garden or seasonal ingredients
- The recipe takes less than 10 minutes to prep
- You can serve it as an appetizer with tortilla chips or top tacos, chicken or fish
- It is DELICIOUS
Frequently Asked Questions About the Recipe:
If refrigerated properly in a sealed container it will stay fresh for up to 3 days. I prefer using glass food storage containers for maximum freshness.
It can be if the jalapeños and serrano chiles are really hot. You can use less of them if you don't like heat, and also be sure to remove all the seeds and membranes of the peppers.
In my opinion, it's got to be red onion for salsa and pico de gallo. It just packs the bite and crunch you need in Mexican recipes. White onions are also used frequently in Mexican cooking.
I choose tomatoes that are ripe, firm, and never mushy or mealy. Roma are excellent for their texture, but I usually will mix them with another variety, that is more of a circle shape.
Tomatoes- The Star of Pico De Gallo! I use whatever tomatoes my garden produces. For this recipe, I used 5 Better Boy tomatoes and 3 Roma tomatoes, which created the perfect texture. I choose tomatoes that are ripe, firm, and never mushy or mealy. If you are purchasing them from the grocery store, you may want to buy a few extras, just in case you end up with a yucky one.
Cilantro- One of my favorite herbs. A classic, fresh Mexican ingredient.
Garlic- Not necessarily traditional in pico de gallo, but adds a nice flavor boost.
Lime Juice- Adds a citrus flavor and acidity to help keep ingredients fresh.
Red Onion- The best onion for pico de gallo and salsa for it's bite and hint of spice.
Jalapeños & Serrano Chiles- For the crunch and a bit of heat
Salt- To season
How to Make this Homemade Pico De Gallo Recipe:
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Remove seeds and stems from tomatoes and dice into small to medium chunks.
Add all ingredients into a bowl and squeeze in lime juice. Stir well.
Cover the bowl with plastic wrap & allow the flavors to marinate in the fridge for at least 30 minutes before serving.
Serve with chips or top tacos, chicken, steak, or eggs, or whatever you love pico on! So fresh & delicious!Print