Homemade Pico de Gallo Recipe
Fresh, chunky and flavorful pico de gallo salsa is the perfect topper or dip. Control the heat by including the jalapeno seeds or swapping out for a spicier serrano pepper.
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: 3 cups of salsa 1x
- Category: side dishes, dips and sauces
- Cuisine: Mexican
Ingredients
6 small Roma or vine ripened tomatoes, diced
1 small white onion, finely diced
1 jalapeno, finely chopped (include seeds for extra spicy, omit for more mild)
1/4 cup chopped cilantro
1 lime, juiced
Salt to taste
Instructions
- Combine all the chopped ingredients in a medium bowl and stir
- Add the juice of one lime to the salsa and stir
- Salt generously to taste
- Enjoy right away or let sit in fridge for at least 30 min for flavors to meld
- Store in fridge in covered container for up to 4 days
Notes
This chunky pico de gallo salsa is super versatile and delicious on everything from eggs to burritos to salad. Eat alone with tortilla chips or add as a topper to tacos and nachos.
If you don't like cilantro, feel free to leave it out. Any tomato variety will work, but we've found Romas hold up really well and meld perfectly with the other ingredients.
Nutrition
- Serving Size: 1/2 cup
- Calories: 26
- Sugar: 3g
- Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
Keywords: pico de gallo, salsa, chunky salsa, mexican salsa, tomato salsa, authentic salsa