Homemade Pico de Gallo (Fresh & Flavorful Salsa)
A classic pico de gallo recipe makes the perfect salsa from scratch. Diced tomatoes, jalapeños, and cilantro in fresh lime juice, it doesn’t get better than that! Serve on top of tacos, bowls, or just as a simple dip; you can’t go wrong with this pico de gallo recipe.
Ingredients
- 1 lb roma tomatoes diced
- 1/2 red onion finely chopped
- 1 jalapeno chopped
- 1/3 cup cilantro finely chopped
- 1 garlic clove minced
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp ground cumin
- 3 Tbsp lime juice
Instructions
- Dice up your tomatoes, removing all of the extra liquid and juices from the inside.
- To a serving bowl, add the diced tomatoes along with the prepared onion, jalapeno, cilantro, and garlic.
- Season with salt, black pepper, and cumin.
- Toss in fresh lime juice and serve.
Notes
- Choose quality tomatoes. Since tomatoes are the main ingredient, use ripe, firm, and flavorful tomatoes for the best pico de gallo. Avoid overly soft or bland tomatoes, as they can affect both the texture and flavor.
- Adjust the heat level. For a milder pico de gallo, remove the seeds and membranes from the jalapeño. If you prefer a little more spice, leave some or all of them in.
- Let it chill. If time allows, refrigerate the pico de gallo for 15–30 minutes before serving. This gives the ingredients time to meld together and enhances the fresh, zesty flavor.
- Season to taste. Before serving, taste the pico de gallo and adjust as needed. A little extra salt or a squeeze of lime juice can make all the flavors pop.