This is the best and easiest homemade pico de gallo recipe. You can make it for an appetizer or use it to top your favorite tacos. Made with fresh roma tomatoes, jalapeño, red onion, cilantro, lemon and lime juice.
With temps reaching in the high 110’s here in Phoenix lately I’ve been making a lot of weekend pool snacks.
For a pool party with friends or a relaxed Sunday with my family my favorite go-to recipe is my homemade pico de gallo. I’ve been making this same recipe for years! It’s fool proof.
My daughter loves this pico de gallo, all the bold flavors are right up her alley. You won’t be disappointed in this recipe and your family and friends will be begging you for more as they scrape the bottom of the bowl with tortilla chips in total food bliss.
It’s a total crowd pleaser!
What’s Pico De Gallo?
Pico de gallo is a type of salsa commonly used in southwest and Mexican cuisine cooking.
You’ll leave it chunky, so it’s in a rough chopped state vs blended together.
Cool and refreshing, with pops of heat from the jalapeño, savory from the salt, and the perfect tartness from two types of citrus used.
The great thing about this pico de gallo is how versatile it is. So, it’s the perfect healthy topping for these chicken street tacos with chipotle aioli.
After a couple days of sitting in your fridge you can pulse it up to make a smoother restaurant style salsa.
Ingredients for Pico De Gallo
For an easy pico de gallo recipe, the ingredients are pretty basic! You’ll want to make sure it’s seasoned just right though, that means it needs salt to boost the flavor.
Here are all the ingredients that are in this pico de gallo.
- Roma Tomatoes – I always use these because they are one of the least juicy tomatoes, less liquid is better in pico de gallo
- Jalapeños – Adds a nice kick of spice
- Lemon Juice
- Lime Juice
- Cilantro – Don’t go stingy on the cilantro
- Red Onion
Pico De Gallo vs Salsa
One of the biggest differences between pico de gallo is the form it takes.
Pico de gallo is prepared by chopping everything up, and leaving it just like that. It also has very little liquid in it. Whereas salsa is pulsed through a blender or food processor to have a thinner liquid consistency.
Their ingredients remain the same.
More often pico de gallo is used as a filler, like in tacos and enchiladas as one of the main components where salsa is more practically a dip with chips.
Although, I prefer pico de gallo for chips than salsa! What about you? Are you team pico de gallo or team salsa?
Tips When Making Pico De Gallo
Cut up the jalapeño last, that way the seeds aren’t on your cutting board from the beginning and transferring to your hands throughout your prep.
Wrap cilantro in a paper towel in your fridge when you store it, it will stay fresher, longer.
You can easily double this recipe.
For a fun twist try adding cut up pieces of pineapple or mango!
What To Serve With Pico De Gallo
Try serving it at a party paired with these Frozen Strawberry Margaritas (plus there is a how to video)!
Homemade Pico de Gallo Quick and Easy Recipe
- 5 roma tomatoes diced
- 1 jalapeño diced
- 1/4 lemon (not an entire half) juiced
- 1/2 lime juiced
- cilantro handful, chopped
- 1/2 small red onion diced
- 1/2 tsp salt
- Wash all the produce
- Grab a large bowl
- After dicing everything up, toss it in the bowl as you go
- Drizzle on the lemon and lime juice
- Add the salt, toss it around
- Chill in the fridge for an hour, for best flavor or can be served right away
- Taste it, add more salt if it needs it
Did you make this recipe? Please leave a review!