HOMEMADE PICO DE GALLO — Diced tomatoes, jalapenos, onions and cilantro star in this refreshing salsa that’s perfect with tortilla chips, or served over enchiladas and burritos.
I’m a huge fan of fresh Homemade Pico de Gallo! Luckily, it’s pretty easy to make it yourself, if you don’t mind a little bit of chopping.
Believe me, it’s totally worth it. Even my kids, who don’t like tomatoes (as in, they pick them out of everything) love this stuff. That’s kind of how it goes with kids and dips though.
I’m really not sure how someone can dislike tomatoes and love pico de gallo, but if they’ll eat their veggies this way, I’m not complaining!
You can easily adapt this recipe to suit your tastes. Leave out the jalapeno all together–although this version really isn’t very spicy–or add more if you like it with more heat.
If you don’t like cilantro, feel free to leave it out. Personally, I love it, but some people just can’t stand it. And it won’t hurt at all to use a little more or less of anything.
Be sure to save this Homemade Pico de Gallo recipe to your favorite Pinterest board for later.
Homemade Pico de Gallo
Diced tomatoes, jalapenos, onions and cilantro star in this refreshing salsa that’s perfect with tortilla chips, or served over enchiladas and burritos.
- Prep Time: 20 min
- Total Time: 20 min
- Yield: 6-8 servings
- Category: Appetizers
- Method: Refrigerated
- Cuisine: Mexican
- 8 Roma tomatoes, diced
- 1/2 cup diced red onion
- 1 small jalapeno, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper, to taste
- Combine ingredients in a medium bowl and toss to mix well.
- Refrigerate until serving.
Keywords: tomatoes, jalapenos, cilantro, onion, salsa
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Who Dished It Up First: This is an original recipe