Pico de Gallo Recipe

Fresh, zesty, and easy to top it all off,my Pico de Gallo recipe will make you swear off ever buying it from the store again!

Course Appetizer, Sauce

Cuisine Mexican

Keyword pico de gallo, pico de gallo recipe, pico de gallo salsa

Prep Time 10

Total Time 10

Servings cups

Calories 74kcal

Wash your vegetables and herbs thoroughly, then dry well. Using kitchen gloves to handle the jalapeno, dice the vegetables and cilantro into evenly sized pieces. Discard the tomato and jalapeno seeds.
4 medium Tomatoes, 1 medium White onion, 1 Jalapeno, 1 cup Cilantro
Combine the diced vegetables and cilantro in a mixing bowl, then squeeze the lime over top and mix well. Add salt and pepper to taste.
2 Tablespoons Lime juice, Salt and pepper
Serve right away, or let rest in the fridge for up to 24 hours for the flavors to meld. Enjoy!

- If you're using jalapenos or any hot pepper, make sure to wear gloves while chopping them. The juices from the peppers can sink into your skin and cause it to burn! Additionally, never ever touch your face or eyes until you've washed your hands thoroughly.

- You can dice the veggies to any size you like, depending on how you're using the pico salsa. I dice the veggies into larger pieces if I'm topping tacos, and smaller if I'm serving pico as a dip for chips.

- For the best possible flavor, let the pico de gallo salsa rest in the fridge for 24 hours, or at least 4 hours. This lets all the flavors meld.

- I recommend removing the seeds from the jalapenos, but you can include them for spicier pico de gallo.

- Similarly to the jalapenos, I recommend removing the seeds and the surrounding liquidy flesh, keeping only the firmer flesh. This will ensure the salsa stays fresh and crisp.