Homemade Pico de Gallo
Fresh pico de gallo is one of my favorite things to make from scratch, particular during the summer months when fresh, ripe tomatoes are found in abundance.
There is no better topping for tacos (these breakfast tacos are a personal favorite!) or black bean bowls. You’ll need only a handful of ingredients: fresh, vine-ripened tomatoes, white onion, jalapeño pepper, cilantro, limes, and salt.
It is so easy to make.
The key to an excellent homemade pico de gallo, in my humble opinion, is lots of fresh lime juice and proper seasoning. Be sure to add salt to taste and an extra pinch if it tastes at all flat.
The tomatoes will taste more vibrant and the mixture will taste perfectly balanced when the proper amount of salt has been added. Don’t be shy.
Fresh pico de Gallo is best served soon after it is prepared, but leftovers can be stored in an airtight container in the refrigerator for up to a day or two if needed.
Homemade Pico de Gallo
- 3-4 vine-ripened tomatoes deseeded and finely diced
- ⅓ cup finely chopped white onion roughly ¼ large onion
- 1 tablespoon minced jalapeño pepper remove seeds and ribs to reduce heat, if desired
- ⅓ cup roughly chopped fresh cilantro
- 2 tablespoons fresh lime juice
- large pinch kosher salt plus more to taste
- Combine all of the ingredients in a bowl. Season with salt to taste, it will taste well balanced (not flat or as if something is missing!) when the proper amount of seasoning has been reached. Best served immediately or refrigerated and used within a day or two.
5 Comments on “Homemade Pico de Gallo”
Denise — I know, tell me about it–I'm still scarred 🙂 Totally agree, Mexican food is one of the most comforting out there. Maybe that's why I'm craving it so much lately?! It tastes so good after a long, stressful day.
Sues — Thank you so much!!! That means so much to me. Thank you for visiting and saying hi!
Ronnie — Haha, not so sure about that, but I'll go with it! I know, it did require a bit of time, but it was on such low heat (very very low simmer) that it barely heated up my apartment by much at all. Definitely looking forward to more braising and stews this coming fall and winter though!
This sounds lovely. AND YES, I UNDERSTAND THE PERILS of exploring new tracts of land. We can just call you Balboa from now on…
Your recipe sounds devine, but running the oven for three hours to make the brisket will have to wait for a cool fall day. Using it the second illustrated way would be perfect for August.
That dinner sounds absolutely heavenly! And the pico de gallo looks perfect… stunning photos!
What a walk that was…!
And what a gorgeous picture of that soft tortilla with Pico de Gallo. Mmmmmm, I'm a big Mexican Food lover too. It's just so comforting:)