SO FRESH! Homemade Pico De Gallo Recipe

I love crafting my Fresh Salsa Recipe that mixes ripe diced tomatoes, finely chopped white onion, fiery jalapeno, and vibrant cilantro. Zesty lime juice and a pinch of salt tie the burst of flavor together, pairing well with chips and meals. Every single bite offers pure freshness and undeniable delight.

This SO FRESH Homemade Pico De Gallo is seriously the best pico de gallo recipe ever! I started off by dicing 3 medium tomatoes, and it immediately reminded me of summer.

I then finely chopped a small white onion and added in 1 or 2 jalapeno peppers, just minced, making sure to remove the seeds for a milder kick if thats your style. Next, I tossed in about 1/2 cup of roughly chopped fresh cilantro and squeezed in the juice of 1 lime, letting all the flavors mingle and pop.

I seasoned it with salt to taste and let it sit for a few minutes so every bite tells a story all its own. This fresh salsa recipe is perfect as a dip for your chips or to top off your favorite Mexican dishes.

It’s an authentic homemade salsa that makes any meal instantly exciting. Enjoy this simple, yet flavorful experience!

Why I Like this Recipe

I really like this recipe because it’s super easy to make and it tastes fresh every time I whip it up. The mix of diced tomatoes, onion, jalapeno and cilantro gives it a cool flavor that really brings out the best in any meal. Also, I love how versatile it is; I can use it as a dip with chips or as a topping on my tacos and burritos. The wait time while it sits lets all the flavors blend in a way that makes every bite a little bit more delicious.

Ingredients

• Tomatoes deliver juicy sweetness, rich vitamins, and fresh fiber while balancing the spicy kick beautifully.
• White onions offer a crisp crunch and subtle sharpness, adding essential fiber and antioxidants.
• Jalapeno peppers bring vibrant heat and vitamins, though removing seeds can make them milder.
• Cilantro imparts a bright, herby flavor loaded with antioxidants and a natural zing.
• Lime juice provides a zesty tang laced with vitamin C, perfectly brightening the mix.
• Salt enhances every flavor note, ensuring a balanced, mouth-watering taste throughout the dish.

Ingredient Quantities

• 3 medium tomatoes, diced
• 1 small white onion, finely chopped
• 1 or 2 jalapeno peppers, minced (remove seeds if you prefer less heat)
• 1/2 cup fresh cilantro, roughly chopped
• Juice of 1 lime
• Salt, to taste

How to Make this

1. First, dice the tomatoes, finely chop the small white onion, and mince the jalapeno peppers. Remember to remove the seeds if you want it less spicy.

2. In a bowl, toss together the diced tomatoes, chopped onions, minced jalapenos, and roughly chopped cilantro.

3. Squeeze the juice of one full lime into the bowl over the veggies.

4. Sprinkle in salt to taste, and give everything a good stir.

5. Let the pico de gallo sit for about 10 minutes so the flavors can blend well.

6. Taste it and adjust the salt or lime juice if needed.

7. Serve immediately with your favorite chips or use it to top your meal. Enjoy!

Equipment Needed

1. Cutting board – for dicing the tomatoes, chopping the onions, and mincing the jalapeno peppers
2. Chef’s knife – used to chop and mince all the veggies
3. Mixing bowl – to toss together the diced tomatoes, onions, jalapenos, and cilantro
4. Citrus juicer or reamer – for squeezing the lime juice
5. Spoon – for stirring the pico de gallo and mixing the salt in

FAQ

SO FRESH! Homemade Pico De Gallo Recipe Substitutions and Variations

• If you dont have beefy tomatoes, you could use cherry tomatoes or grape tomatoes instead; they’re a bit sweeter and work fine.
• If you run out of white onion, try using red onion or even a mild shallot for a slightly different but still yummy flavor.
• Don’t have jalapeno? You can substitute with a serrano pepper if you want a bit more heat or bell pepper for a milder taste.
• If fresh cilantro ain’t your thing, you can use parsley or basil instead for a twist in flavor.
• Out of lime juice? Lemon juice works pretty well too, giving you a similar tangy kick.

Pro Tips

1. Always try using a really sharp knife so your veggies come out uniformly chopped, its pretty easy to get uneven pieces otherwise which messes with the flavor balance.
2. Let the pico sit for around 10 minutes after mixing the ingredients so the flavors can blend, but don’t leave it too long cause it might get watery.
3. Add salt gradually and taste along the way because its easy to overdo it and then you have to try and fix the mess.
4. For a twist, you can lightly grill the tomatoes or even the jalapenos before chopping them to add a nice smoky flavor that really stands out.