Fresh, Homemade Pico De Gallo

This is one of those favorite-all-time refreshing spring or summer toppings for dishes, sandwiches, wraps, tacos, or toasted fresh bread.

This is so easy to make and flavors get better the longer it sits. Whether you grow your own tomatoes or buy them at the market, you’ll love the freshness of this topping.

Start out with fresh tomatoes. Romas work great in this dish but beefsteak, campari, or really variety you enjoy the most. Freshness counts!

Chop the ingredients

There aren’t many ingredients in pico de gallo so this step is an easy one. Depending on the volume you’d like to make, start out with a few tomatoes. For this recipe, I used 3 good size roma tomatoes and roughly chopped them.

For this amount of tomatoes, I used 1/4 jalapeno (seeds included) and finely chopped it. While it seems small, it was the right amount of heat for the amount of tomatoes. If you like it spicy, go for the whole jalapeno. No judgement here!

Then, I like to use red onion. The flavor of the red onion compliments the other ingredients. You’ll want to finely chop the red onion as well.

Cilantro. I know there are some strong opinions out there on cilantro! Personally, I love it and goes really well with this dish. If you’re on the other side of the fence with cilantro, just don’t use it. Again, no judgement here! LOL.

And the final piece…lime. The lime ties everything together. I love using fresh squeezed lime juice here. If you want to get fancy, add in some zest. It gives it that extra dash of flavor. De-lish!

Bring it all together

Mix all the chopped ingredients together and squeeze that lime juice! Set it in the fridge and let the flavors come together. I swear the next day is the best but it’s still delicious immediately after you make it. I love adding it to tacos, sandwiches or just on top of freshly baked or toasted bread.

Enjoy!