If we still have tomatoes on the vine here in Idaho, I KNOW we’re not alone. Snag some of those ripe beauties and make some pic de gallo before everything is frozen over and dead!
This homemade pico de gallo recipe is actually one of the original recipes from my first year of blogging (2008!) that I’ve made literally dozens of times over the years. I’ve been meaning to update a refresh the photos for this recipe for, like, a decade. And that’s not an exaggeration.
I’ve got homemade pico de gallo for you today that goes great with The Best Guacamole!
I almost always make pico de gallo and guacamole at the same time because some of the ingredients overlap and it make for quicker prep!
Plus, you really shouldn’t have one without the other, right? Or at least SOME kind of salsa. Salsa and guac are soulmates.
Speaking of salsa…
What makes this the Best Recipe for Pico de Gallo
I’ve cracked the code for making amazing pico de Gallo! Below you’ll find my tips for creating the best flavor. They’re simple, but impactful, and once you know them you’ll be a pico de gallo master.
Psst… the type of tomato really does make a difference!
What’s the difference between Pico de Gallo and Salsa?
Pico de gallo (fresh salsa) is made with fresh, uncooked tomatoes and is usually chunkier than salsa.
Salsa is typically cooked and blended a little for a thinner consistency.
Honestly, I’ve seen both of them referred to as salsa.
Pico de Gallo Recipe ingredients
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Ripe tomatoes: Preferably Romas, small vine tomatoes, or cherry tomatoes
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Sweet or red onion
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Jalapeno
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Fresh cilantro: For the love, please don’t use dried here. If you hate cilantro, leave it out or replace with flat-leaf parsley.
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Garlic: preferably fresh, but granulate garlic can be used in a pinch.
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Lime
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Salt and black pepper
How to make Fresh Pico de Gallo
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Combine all of the ingredients into a medium-sized bowl and stir well. Taste, and add additional lime juice or salt if needed.
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Set aside for about 20 minutes before serving, for best flavor.
Can you make Pico de Gallo ahead of time?
Yes! You can make this up to 5 days in advance.
Best Pico Recipe Tips
- Use yummy, ripe tomatoes. This should be a given, but the better tomatoes you find, the better your pico will be. That being said, tossing “decent” tomatoes in lime juice, onions, and cilantro will do wonders for them. So, if you can’t find the best tomatoes, don’t worry too much. Just make sure they’re mostly red and not pink and mealy.
- Cut everything small. Aim for about 1/2-inch for your tomatoes and at least that small for your onions, preferably smaller. Onions are potent and you don’t want a big old chunk of onion headed toward your mouth.
- Don’t leave out the lime juice. It’s OK if you hate cilantro — leave it out. If onions aren’t your thing, use a minimal amount or use some onion powder if you’re in a pinch. Use a dash or two of hot sauce if you don’t have a jalapeño. BUT DON’T LEAVE OUT THE LIME. Lime is what pulls everything together. Leaving out the lime juice is pico de gallo suicide, I promise. And fresh lime juice is always better than bottled, but bottled is better than no lime juice.
- Make sure you’re salting it well. And taste it when you’re done to see if it needs more. (It may need more lime juice, too.)
- Let it sit for 20-30 minutes for best flavor. Preferably an hour, but I know how hard it is to wait when this stuff is finished.
This pico goes beautifully with my Homemade Guacamole! You really can’t have one without the other…
This is a simple, basic recipe for pico de gallo, and sometimes, basic is exactly what you want. Sometimes, though, you’re looking to shake things up! Here are a few of my favorite ways to change up my pico game:
My favorite add-ins for Homemade Pico de Gallo
Avocado: Yes, there might be guacamole sitting nearby, but adding some diced avocado to pico gives it a nice, creamy texture!
Pineapple: Fresh, or grilled, pineapple is a DELICIOUS addition to pico. Like in my Grilled Pineapple Pico or the topping for my Tropical Fish Tacos.
Mango: Possibly my favorite add-in. You could include mango AND strawberries for an extra fruity pico or replace the tomatoes with mango entirely!
How to store Homemade Pico de Gallo
Store pico de gallo in an airtight container in the refrigerator for up to 5 days.
Can Pico de Gallo be frozen?
No. I don’t recommend this. Your tomatoes will turn to mush. Just… don’t.
Homemade Pico FAQs
Why does my pico de gallo taste bitter?
If your tomatoes aren’t ripe or your limes are old, this could cause a bitter flavor.
Why does my Pico taste bland?
This could be due to unripe tomatoes or a lack of seasoning. Make sure you salt it well enough and use enough lime juice.
How do you make pico de gallo less watery?
The type of tomato you use and how well you remove seeds & liquid affect the moisture level of the finished pico de gallo. Using smaller tomatoes like Roma, small vine tomatoes, or cherry tomatoes helps this.
Also, fresh pico de Gallo will have some liquid that accumulates after a couple of days since the salt will draw more moisture out of the vegetables over time. This is normal.
Homemade Pico de Gallo
Fresh, homemade Pico de Gallo is a perfect side or topping for any Tex-Mex, Mexican, or Latin dish! Or just eat the whole bowl with a bag of tortilla chips. No judgement here.
Ingredients
- 2 pounds ripe tomatoes (preferably Romas or vine tomatoes), seeded and chopped into 1/2-inch pieces.
- 1/2 cup finely chopped sweet or red onion
- 1 medium jalapeno, stem and seeds removed and diced (see note)
- 1/3 cup chopped fresh cilantro
- 1 garlic clove, minced or grated with a Microplane grater
- Juice from 1 juicy lime (about 1 Tablespoon of juice)
- Salt and black pepper, to taste
Instructions
- Combine all of the ingredients into a medium-sized bowl and stir well. Taste, and add additional lime juice or salt if needed.
- Set aside for about 20 minutes before serving, for best flavor. You can make this up to 3-4 days ahead -- just cover and chill until ready to use.
Optional Add-ins: Diced avocado, fresh mango, pineapple, or strawberries are wonderful!
Notes
Nat's Note: If you'd like to make this pico extra spicy, leave the jalapeno seeds in.
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