Pico De Gallo Recipe perfect for Taco Tuesday or Cinco De Mayo Celebrations! This salsa fresco is a party favorite and with only fresh ingredients, prep is a breeze. Warning: Double this batch because guests will fly through this homemade pico (psst…it’s better than a restaurant!)
Homemade Pico De Gallo
This easy pico de gallo salsa is a perfect homemade way to bring restaurant quality food right into your kitchen with minor prep. In under 10 minutes, you can be munching away to an empty bowl. And with fresh tomatoes, diced onions and a great blend of seasonings, your taste buds will thank you as well.
What is Pico De Gallo? Its a totally fresh and totally tasty way to get your vegetables and pretend what you are eating is healthy….ok, all jokes aside, its a salsa fresca! Who doesn’t love munching down on tomatoes and onions all day and these fresh vegetable ingredients make it easy to push the guilt aside.
Pico is also fantastic served right on on tacos and enchiladas and comes with all the flavorings built right in, so do not be afraid to make this just as a topping over a dip.
Pico De Gallo Ingredients
- 2 cups chopped fresh tomatoes
- 1/2 cup red onion, diced
- 1 jalapeno, seeds removed and diced
- 1/2 cup chopped cilantro
- juice of 1/2 lime
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Tip: Use a lime squeezer
How to make Pico De Gallo
This recipe makes 3 cups of pico – which is enough for ME in this house!
Mix tomatoes, onions, jalapeno and cilantro together in a mixing bowl.
Add juice of lime and season with salt and pepper.
Mix well.
Refrigerate covered for at least 4 hours or overnight to let flavors mingle.
Stir well before serving.
- Perfect something with a little more umph? Try corn and black bean salsa for a bigger bite!
- Building a whole Mexican meal? Its not a meal without fresh grilled corn on the side.
Pico De Gallo Recipe perfect for Taco Tuesday or Cinco De Mayo Celebrations! This salsa fresco is a party favorite and with only fresh ingredients, prep is a breeze. Warning: Double this batch because guests will fly through this homemade pico.
- 2 cups chopped fresh tomatoes
- 1/2 cup red onion diced
- 1 jalapeno seeds removed and diced
- 1/2 cup chopped cilantro
- juice of 1/2 lime
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Mix tomatoes, onions, jalapeno and cilantro together in a mixing bowl.
Add juice of lime and season with salt and pepper. Mix well.
Refrigerate covered for at least 4 hours or overnight to let flavors mingle. Stir well before serving.
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