Homemade Pico de Gallo

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Homemade Pico de Gallo

Pico de Gallo Homemade

Homemade Pico de Gallo is a fresh, tomato salsa that is so much better than anything you buy at the store, where it’s usually too water, or too something. It’s nice to make it your way, so take these directions with a grain of salt, and balance it out according to your own taste.

The only thing I advise is that unless you can get very fresh summer tomatoes, use Roma tomatoes, which dice well and are less watery.

You can make pico do gallo up to an hour in advance to let the flavors meld together, but keep it at cool room temperature.

Tomatoes, once refrigerated, loses flavor, freshness, brightness, all the things that make a homemade pico de gallo wonderful to top any taco, protein dish or tortilla chip.

Homemade Pico de Gallo

I use red onions, first soaked in ice cold water, so they don’t overpower the tomatoes, but you can use white onions, and at times I’ve even used shallots. The homemade pico de gallo is finished with fresh cilantro, serrano peppers, salt and lots of fresh lime. You could use habañero or jalapeño peppers also. The serrano is hotter than the jalapeño, but I don’t choose it for its heat; I like it’s brighter flavor.

Sometimes, depending on what I’m making, I’ll add in fresh pineapple, especially if the rest of the dish is very spicy, like  ahot chicken or fish taco. Sometimes I’ll add fresh avocado, especially if I’m serving this with shrimp.

No matter what I’m serving if we’re having Mexican food at home, we always have pico de gallo, and here are a few of the ways we’ve eaten it

Steak Tacos made with Teres Major, a steak cut of value, often compared to filet mignon.

Carnitas, slow cooked pork braised with orange and lime for classic pork taco.

Homemade Pico de Gallo with Carnitas from spinach tiger

Avocado Margarita if you like something different and fresh.

Homemade Margarita with Fresh Citrus beats using a mix any day.

Best Margarita

So tell me, do you make your own pico de gallo? Do you have a special recipe? I’d love to hear about it in the comment below or at my facebook page.

How to Make Homemade Pico de Gallo from spinach tiger

I would love to connect with you at instagram and you can find all my recipes in one place on my pinterest board.

Print Recipe
5 from 1 vote

Homemade Pico de Gallo

Freshly made pico de gallo with serrano peppers, fresh lime juice, cilantro, onions to perk up any dish or use as a dip.
Prep Time10 minutes
Total Time10 minutes
Course: Salsa
Cuisine: Mexican
Servings: 4
Author: Angela Roberts


  • 6 roma tomatoes
  • 3 tablespoons red onion finely chopped (can use white onion or shallots)
  • 2 tablespoons chopped cilantro
  • 1 serrano or jalapeño pepper seeded, minced
  • heavy dash of salt
  • 1/2 lime


  • Cut off end of tomato. Slice in half cross wise. Make four cut lengthwise and dice.
  • Finely dice red onion. If onion is very strong, reduce amount.
  • Seed serrano pepper and finely dice.
  • Add everything together.
  • Squeeze lime.
  • Season with salt.
  • Gently toss.
  • Taste for balance. You can add in more onion, lime juice, cilantro, peppers to taste.

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  1. This is, I would venture to say, exactly how I make it. I got my recipe from Rick Bayless, who knows a thing or two about Mexican cuisine! Your photography is lovely! And yes, I could eat this stuff till it comes out my ears, and it would be good for me, too!

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