Homemade Pico de Gallo

Homemade Pico de Gallo with fresh flavors from tomatoes, onions, jalapenos, and lime juice. This salsa fresca is amazing as a dip and a condiment for your favorite food. Easily turn it into guacamole with a few avocados!

We love all sorts of salsa here at home, so I like to make a big batch at least once a week to have handy in the fridge. Although salsa verde and salsa roja are our favorite ways to spice things up, I have to say, nothing comes close to the marriage of crisp chips and chunky homemade pico de gallo in my book.

Ingredient notes

• Tomatoes– Use ripe but firm tomatoes for the best results. I like to use Roma or plum tomatoes, which are juicier and sweeter.
• Chili peppers– The recipe calls for jalapenos, but you can also use serrano peppers. Just adjust amounts as they’re spicier.
• Lime juice- freshly squeezed lime juice is best and NEVER the bottled stuff. This citrus adds a burst of tangy flavor. You can substitute lemons.
• Cilantro– brings a lemony, peppery taste. If you find the taste of this herb “soapy,” you can swap it with chopped green onions or flat-leaf parsley.
• Onions– I like regular yellow onions for this fresh salsa. You can use red onions if you want a touch of color.

Pico de Gallo preparation steps

Seed the tomatoes before dicing to prevent excess juice from watering down the salsa. If you want to tone down the heat, remove the seeds and veins of the chili peppers before mincing. Place the prepared ingredients in a large bowl, drizzle with lime juice, and season with salt and pepper to taste. Gently toss to distribute. Cover tightly with plastic film or transfer to an airtight container and keep chilled until ready to serve.

Serving suggestions

This salsa fresca, or fresh salsa, is not only the perfect dip for your favorite chips but also a great condiment for eggs, grilled meat, and seafood. Here are a few ways we love to enjoy it.

• Serve with fish tacos, burritos, carne asadas, and all your favorite Mexican food.
• Pile on baked, roasted, or scalloped potatoes for a quick flavor boost.
• Toss with greens and your choice of protein, or with cooled pasta, olive oil, black beans, corn, and feta cheese for a delicious cold salad.
• Spoon over scrambled eggs or mix in frittatas/omelets for a hearty breakfast.
• Stir with sour cream, Greek yogurt, or cream cheese for a creamy dip or with Ranch dressing for a delicious dressing.
• Try it on baked salmon with salsa mayo topping.
• Top on burgers or use on bruschetta for a Southwest twist.
• Turn it into an easy guacamole dip with a few mashed (or coarsely chopped if you like chunky) avocados!

Storage instructions

• For optimum quality, this Mexican salsa is best enjoyed freshly made. With a quick prep and a simple ingredient list of tomatoes, onions, jalapenos, cilantro, and lime juice, it takes but a few minutes to pull together.
• If you want to store pico de gallo for later, place it in an airtight container and refrigerate for up to 3 days. I don’t recommend freezing, as the salsa loses its crispness and becomes too watery when frozen and thawed.