Homemade Pico de Gallo

It seems that no matter what you top with homemade pico de gallo, it’s gonna be delicious and it’s going to instantly remind you of good mexican food!

I spent a good chunk of yesterday working on the email signup and format (you can sign up here and get a free ebook). With forty seven tabs open in my browser to figure out the minutia needed to format it properly, my brain was on the verge of exploding. But I finally finished!! 

After all that mind-numbing work, all I wanted was chips and to make this pico de gallo because chips and salsa make everything better, don’t they?? I think so!

Authentic Pico de Gallo Recipe

This recipe has been a favorite of mine for a few years now and I don’t make it nearly enough. Salsa is delicious in many forms, but there’s something magical about homemade pico de gallo.

The freshness of the flavors and the way the ingredients all continue to marry together over the first hours and even over the next day or so.

This homemade pico de gallo is really simple, but there is a decent amount of chopping involved. It also makes a lot so invite your friends over to enjoy it or even to help you whip it up.

Salsa Ingredients

When it comes to making salsa, almost all recipes start out the same way. Tomatoes (obviously), cilantro, garlic, and usually onion.

Beyond that, there’s a little debate in regard to onion, garlic, and jalapeno. Now while the amounts of these three ingredients is certainly preference, I don’t think omitting any one of those would be a travesty.

But beyond these basics, I’m actually a fan of just the original. I know of lots of fruit salsa, doing different things to your tomatoes, and all that jazz.

With the exception of fire roasted tomatoes on occasion, I think these twists are good occasionally (especially this cilantro strawberry salsa situation). But when you just need so good ole chips and salsa…go with the authentic pico de gallo!

Can you make it in a food processor?

I get asked pretty frequently if you can make this pico de gallo recipe in a food processor. It really is a lot of chopping, so I get it. Obviously the consistency will be totally different, but you can do MOST of this recipe in a food processor…

The garlic and jalapeno are PERFECT in a food chopper (in batches or by ingredient) or processor. The onion, however, isn’t. You end up getting finely chopped onion and onion juice (gross!).

So if you want to use the food processor, I’d just recommend chopping the onions by hand. Then you’ll have the perfect dip for chips or topping for tacos!!

Print

HOMEMADE PICO DE GALLO

There are so many fancy recipes that foodies and recipe creators dream up, but sometimes the basics are better than anything new. This pico de gallo recipe is just a delicious combination of great flavors. It makes a lot and it never seems like too much!

Course Appetizer

Cuisine Mexican

Keyword appetizers, cinco de mayo, dips, mexican, plant based, vegetarian

Prep Time 25 minutes

Resting Time 1 hour

Total Time 25 minutes

Servings 12

Author Luci Petlack

Ingredients

• 5 cloves garlic minced
• 2+ jalapeno peppers seeded, deveined and finely chopped
• 4-5 cups finely chopped roma tomatoes
• 1 1/2 cups finely chopped onion
• 1 1/2 cups chopped cilantro
• 1 teaspoon salt
• 1/2 teaspoon lime zest
• 3 tablespoons lime juice approx. 1-2 limes

Instructions

1. Combine all ingredients in a large bowl and refrigerate (at least an hour - better overnight). Season with salt and lime juice according to taste.

Recipe Video

Recipe Notes

Seeded jalapeno peppers are not that spicy in this salsa. Feel free to continue adding peppers to reach a mild heat - of course spice is all to taste!

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