Absolutely! Pico de gallo is a fresh, vibrant Mexican salsa that’s simple, healthy, and bursting with flavor. Here’s a classic homemade pico de gallo recipe:
Ingredients (makes about 2 cups)
- 4 medium ripe tomatoes, finely diced
- 1 small onion, finely diced (white or red)
- 1–2 jalapeño peppers, seeded and finely minced (adjust for heat)
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
- Optional: 1 clove garlic, minced
Instructions
- Dice the vegetables
Make sure the tomatoes, onion, and jalapeño are finely chopped for the best texture. - Combine in a bowl
In a medium bowl, mix tomatoes, onion, jalapeño, and cilantro. - Season and add lime
Squeeze lime juice over the mixture and add salt to taste. Mix gently. - Let it rest
Let the pico de gallo sit for 10–15 minutes to allow the flavors to meld. Taste and adjust salt or lime as needed. - Serve
Perfect with tacos, grilled meats, nachos, eggs, or just as a fresh dip with tortilla chips.
✅ Tips for the best pico de gallo:
- Use ripe, firm tomatoes to avoid a watery salsa.
- Remove seeds from jalapeños if you want milder heat.
- Fresh cilantro is key—dried cilantro won’t give the same bright flavor.
- Can be made ahead and stored in the fridge for up to 24 hours, but it’s best fresh.
If you want, I can also give a twist on pico de gallo with mango or pineapple for a sweet-spicy version—it’s incredible with grilled chicken or fish.
Do you want me to share that version?
