Fresh, colorful, crunchy, and incredibly easy to make, this homemade Pico de Gallo is the perfect topping for tacos, grilled meats, nachos, eggs, or simply served with tortilla chips.
Ingredients
- 6 ripe tomatoes, diced
- 1 small white onion, finely chopped
- 2–3 jalapeños, minced and seeded for less heat
- ½–1 cup fresh cilantro, chopped
- 2–3 garlic cloves, minced
- Juice of 1–2 fresh limes
- ½ teaspoon salt, or to taste
Step-by-Step Instructions
Step 1: Prepare the tomatoes
Wash the tomatoes thoroughly, remove the stems, and dice them into small, even pieces. Add them to a large mixing bowl.
Step 2: Chop the onion
Finely chop the white onion and add it to the tomatoes. Smaller pieces help distribute the onion flavor throughout the salsa.
Step 3: Add the jalapeños
Finely mince 2–3 jalapeños. Remove the seeds and inner membranes if you prefer a milder Pico de Gallo. Add them to the bowl.
Step 4: Add cilantro and garlic
Chop the fresh cilantro and finely mince the garlic. Add both to the tomato mixture.
Step 5: Add fresh lime juice
Squeeze the juice of 1–2 limes over everything. Start with one lime and add more according to your taste.
Step 6: Season
Sprinkle in the salt and gently mix all the ingredients together with a spoon.
Step 7: Let the flavors develop
For the best flavor, cover the bowl and let the Pico de Gallo rest in the refrigerator for about 15–30 minutes. This gives the lime, cilantro, onion, garlic, and jalapeño time to blend together.
Step 8: Serve and enjoy
Give it one final stir and taste for seasoning. Add a little more lime juice or salt if needed. Serve immediately with tortilla chips, tacos, burritos, grilled chicken, fish, or your favorite Mexican-inspired dishes.
Tip: For the freshest texture, make Pico de Gallo the same day you plan to serve it. If the tomatoes release a lot of liquid, you can gently drain some of it before serving.
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