Homemade Pico de Gallo
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.
Avocado Margarita if you like something different and fresh.
Homemade Margarita with Fresh Citrus beats using a mix any day.
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.
- 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
- ½ 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.