You’ve enjoyed it at the taco shop, but did you know how easy it is to make homemade pico de gallo? With tomatoes, cilantro, jalapeno, onion, lime juice, and salt, you can mix up this fresh tomato salsa in less than ten minutes!
Perfect for dipping or topping tacos and nachos, this homemade pico recipe is sure to be a favorite at your table.
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If you enjoy Mexican food, then you’re going to want some salsa or pico de gallo to top your taco salad or for dipping with tortilla chips. While you can certainly buy it at the grocery store, making it at home is simple to do and definitely more affordable.
Why make this
It’s quick. You can mix up a homemade batch of pico de gallo in less than ten minutes.
It’s easy. There’s no fancy tools or techniques required, just a knife and a cutting board.
It’s delicious. Fresh tomatoes and cilantro dotted with chopped jalapeños make for a homemade salsa that can’t be beat.
Ingredients
It’s easy to make homemade pico de gallo since it contains just six ingredients. Here’s what you’ll need:
fresh tomatoes – While you can make salsa with canned tomatoes, pico de gallo is better made with fresh tomatoes, such as roma. Even better are the tomatoes that are fresh from the garden. They will really take this recipe over the top.
fresh cilantro – Cilantro is an aromatic herb that is often used in Mexican and Asian dishes. It has a very distinct flavor. Try not to omit it if you can as it gives so much flavor to your pico.
fresh jalapeño – Chopped jalapeño is what adds a spicy kick to the dip. If you want more heat, use a serrano pepper instead.
sweet onion – Try to get a sweet onion if you can as brown or white onions can sometimes be bitter or spicy. To deflame a hot onion, rinse the chopped onion in cold water and see if it doesn’t taste a bit better.
lime juice – Lime juice adds a sweet-tart flavor to the pico. You can use lemon juice or even white wine or apple cider vinegar if you don’t have limes.
salt – Salt is key. Add and taste until you get the right level of flavor.
Variations
While pico de gallo made with tomatoes is certainly the traditional way to go, you can also make it with other fruits or vegetables, including:
- pineapple
- peaches
- nectarines
- strawberries
- mango
- corn kernels
You can also stir in black beans for a type of Cowboy Caviar or chopped cactus for a Cactus Salsa.
Instructions
It’s super easy to make homemade pico de gallo.
- Chop the tomatoes, cilantro, onion, and jalapeno, and place those in a large mixing bowl. Season with the lime juice and salt.
- Stir gently to combine. Taste and add more lime juice or salt to suit your preferences. Serve immediately or refrigerate, up to 24 hours, until ready to serve.
FAQs
The texture of your pico will be best if you seed and chop the tomatoes. This reduces the amount of liquid in the dish.
Salsa means sauce in Spanish. Tomato salsa is what we typically think of when we hear the word salsa. It’s usually a mixture of tomatoes, cilantro, jalapeno, onion, lime, and salt. It is often quite liquidy. Pico de gallo is a type of salsa prepared with finely diced ingredients and less liquid.
Recipe Cost
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- tomatoes – $0.75
- fresh cilantro – $0.25
- sweet onion – $0.10
- jalapeno – $0.10
- lime – $0.10
- salt – $0.01
When the ingredients are shopped at non-sale prices at a mid-range grocery store, a batch of homemade pico de gallo (about 2 cups) costs just $1.31/batch!
Comparatively speaking, the same amount purchased pre-made from the grocery store costs $2.99. Clearly, homemade is better and cheaper.
Mexican food recipes to try
Easy Homemade Pico de Gallo Recipe
Ingredients
- 2-3 tomatoes (2 cups seeded and chopped)
- ¼ cup fresh cilantro (chopped)
- ¼ sweet onion (¼ cup chopped)
- 1-2 tablespoon finely minced jalapeno or serrano chile start with less and work your way up in heat
- juice of 1 lime
- ¼ teaspoon coarse salt
Instructions
- Combine all ingredients in large mixing bowl. Chill until ready to serve.
- Serve with chips or with your favorite Mexican Food dishes.
Notes
Nutrition
This post was originally published on August 24, 2010. It has been updated for content and clarity.
CINDY
I love this recipe! In your canned salsa recipe you say to grow cilantro if weather is permitting. I grow a large row of it for winter sowing the seeds in early August. Cilantro is one of the best winter vegetables as it won’t bolt until mid spring and it tolerates frost to 10 degrees!
Jessica Fisher
Thanks for the tip!
Beth Osborne
What kind of tomatoes do you use? I have to use store bought, but there are several types.
Jessica Fisher
Romas are meaty without having too much juice, and they are typically pretty decent for store bought. That’s what I would recommend, though I have used grape and slicing tomatoes when in a pinch.
CAROL BULLIVANT
Very tasty– even though I had to sub parsley for cilantro. Served it with your carne asada!
Jessica Fisher
Glad you enjoyed it. Thanks for taking the time to leave a review. It’s even more flavorful with cilantro. If no one’s allergic or has the tastes-like-soap thing, definitely give it a try!
Rachel K
This looks so good! I haven’t tried making my own, but I would love to try!
amy
I actually use canned tomatoes! Its more restaurant style but I love it! A batch of that never last more then 10 min at our house! Yum! May have to make some up for tonight!
sarah k. @ the pajama chef
not regularly, but i’d love to start 🙂
Debbi Does Dinner Healthy
I just made this, basically the same way, just with garlic. GOTTA gave it with garlic! Thanks!!
Saralyn
Oh, yah! I make mine pretty much the same way but I add garlic. If you want to tickle the funny bone, serve up this hilareous video
with dinner!
Karen
Pico de gallo is my favorite summer food. I’m a big cheater and make it in the food processor. I process everything separately so it doesn’t turn into soup.
AllieZirkle
Yum! I *puffy heart* love salsa fresca
jan
We just call it that fresh tomato stuff … 2 tomatos, half of an onion, 1 to 2 jalepenos, toss them in the Vidalia Chopper (if you don’t have one, the best $15 I’ve spent in a LONG time) squeeze a lime all over and dash of salt. Yumm…this goes on EVERYTHING from scrambled eggs to topping chicken off the grill. It’s my go to condiment for everything!