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    Home » Sauces

    Homemade Pico de Gallo

    Published: Apr 21, 2020 · Modified: Sep 17, 2024 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

    Yum
    Jump to Recipe Print Recipe

    Having been raised by Southern parents in Europe, I'm not sure I can explain my love of Mexican food! I don't remember the first time I ate it, but I know that I've eaten plenty of it since! To make a homemade pico de gallo, it only takes a bit of chopping vegetables, adding in some herbs and spices, and before you know it, you have a homemade pico de gallo.

    Pico de Gallo with chips

    Is pico de gallo the same as salsa?

    Simply said, no, although I've read that in Mexico, pico de gallo is sometimes called salsa fresca. They are quite similar in that they are both tomato based, have some pepper and herbs, and are eaten with chips, or served with a variety of Mexican dishes. However, pico de gallo is always made from fresh ingredients and salsa can be cooked or have cooked ingredients. Also, fresh pico de gallo is more dry than soupy like a traditional salsa.

    Roma tomatoes with seeds removed

    Obviously, homemade pico de gallo starts with tomatoes! I use roma tomatoes and scrape out the seeds to keep the pico de gallo as dry as it should be.

    Pro Tip: what to do with the scooped out tomato bits

    I save the scooped out seeds and pulp in the freezer and pull it out to use in soups and spaghetti sauce. They have a ton of flavor!

    Why white onions, specifically?

    white onion chopped on the cutting board

    White onions have more of an "onion-y" flavor than yellow ones and they don't break down like yellow onions which is why we use yellow onions in cooking. Using white onion in a pico de gallo ensures that the flavor will come through and that the pico will be crunchy fresh.

    What kind of peppers should be used?

    I don't know enough about traditional Mexican food to state the answer definitely. I've heard that serranos are common, but I usually use jalapeno. I remove the seeds, but feel free to keep them if you like more spice!

    jalapeno pepper on cutting board

    The list of ingredients of short: tomatoes, white onion, jalapeno pepper, cilantro, granulated garlic, cumin, lime juice, and salt.

    Pico de Gallo ingredients on a cutting board

    Put it all in a bowl and season it with salt. You'll have to taste it to be sure it is seasoned correctly. Just grab a chip from that newly opened bag!

    All of the chopped vegetables in a white bowl

    There's really not a more simple condiment to your Mexican dinner!

    Mixed Pico de Gallo with lime rinds, bunch of cilantro, and chips

    Recipe

    A white bowl full of fresh pico de gallo with a wooden spoon for serving

    Homemade Pico de Gallo

    Tammy Circeo
    There's nothing more simple than chopping a few vegetables, mixing them together, and having Pico de Gallo ready so quickly ... especially when you've just opened a bag of chips!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Condiments
    Cuisine Mexican
    Servings 2 cups

    Ingredients
      

    • 2 cups Roma tomatoes
    • ½ cup white onion finely chopped
    • 2 Tablespoons jalapeno pepper finely chopped
    • ¼ cup cilantro finely chopped
    • 2 Tablespoons lime juice
    • ½ teaspoon granulated garlic see notes
    • ½ teaspoon cumin
    • Salt to taste

    Instructions
     

    • Cut the tomatoes in half lengthwise and scoop out the seeds. Cut in ¼-inch cubes and put in a bowl large enough to combine all the ingredients.
    • Add the chopped white onion, chopped jalapeno, chopped cilantro, lime juice, granulated garlic, and cumin. Stir to combine. Add salt, taste, and adjust as needed.

    Notes

    You can use fresh garlic if you'd like, but I feel that it gives quite a bite that ends up staying with you a bit too long!
    Keyword mexican, pico de gallo
    Yum

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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