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    Home » Appetizer » Pico de Gallo

    Pico de Gallo

    February 22, 2023 by Alaine Leave a Comment

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    A simple and easy recipe for homemade pico de gallo! Made with roma tomatoes, onion, jalapeños, cilantro and lime. 

    bowl of prepared pico de Gallo in the center of fresh tortilla chips

    Fresh pico de gallo is one of my favorites. The humble ingredients together create a delicious fresh salsa. On hot summer days, I love to pair it with tortilla chips and a grilled protein for a simple and healthy dinner.

    Jump to:
    • Ingredients
    • How to make homemade Pico de Gallo
    • Variations
    • Storage & Serving
    • 📖 Recipe
    • FAQ

    Ingredients

    • Tomatoes – About 3 to 4 medium sized roma tomatoes. 
    • Onion – One half of a white or purple onion. 
    • Jalapeños – I use two jalapenos. For less heat, reduce to one and for more heat consider adding serrano pepper. 
    • Cilantro – I like to coarsely chop the top half of a bunch of cilantro. I think there should be more leaves than stems. You can use cilantro leaves only if you prefer. If you don’t like cilantro, omit. 
    • Salt and Pepper – Adjust to taste preference. 
    • Lime Juice – Approximately the juice of one fresh lime. 
    The bowl is filled with a vibrant mix of diced tomatoes, onions, jalapeños, and cilantro. The ingredients are evenly distributed, and the colors are bright and contrasting. The texture is chunky and there are visible pieces of tomato and onion. The cilantro leaves are finely chopped and scattered throughout

    How to make homemade Pico de Gallo

    1. Start by quartering your tomatoes and removing the seeds. Then chop them into even sized pieces. 
    2. Chop onion and jalapenos. Wash cilantro and coarsely chop the top half if you are using leaves and stems. 
    3. Combine chopped tomatoes, jalapeños, onion and cilantro in a medium bowl. Sprinkle with salt, pepper and lime juice. Gently stir to combine. 

    Variations

    • If you like garlic, add fresh minced garlic or garlic powder. 
    • For a deeper flavor add a dash of cumin
    • Toss in a diced avocado

    Storage & Serving

    Store prepared pico in an air-tight container in the refrigerator. Best if eaten within two to three days. 

    Serve with tortilla chips, as a topping for fajitas, tacos, carne guisada, enchiladas or salads. Also delicious on top of chicken.

    📖 Recipe

    The bowl is filled with a vibrant mix of diced tomatoes, onions, jalapeños, and cilantro. The ingredients are evenly distributed, and the colors are bright and contrasting. The texture is chunky and there are visible pieces of tomato and onion. The cilantro leaves are finely chopped and scattered throughout

    Pico de Gallo

    My TX Kitchen
    A simple and easy recipe for homemade pico de gallo!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Course Appetizer
    Cuisine Mexican
    Servings 6

    Ingredients
      

    • 1 ½ cups Roma Tomatoes seeded and evenly diced (3-4 medium)
    • ½ cup Onion diced
    • ½ cup Jalapeño Peppers seeded and finely chopped (2 peppers)
    • ¼ cup Cilantro roughly chopped
    • ½ tsp. Salt
    • ¼ tsp. Pepper
    • 1 to 2 Tbsp. Lime Juice

    Instructions
     

    • In a medium bowl, combine tomatoes, onion, jalapeños, and cilantro.
    • Sprinkle with salt, pepper and lime juice. Gently stir to combine. Adjust salt and lime to taste. Stir in the refrigerator.
    Keyword pico de gallo, salsa
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!

    FAQ

    What are the best kind of tomatoes to use in pico de gallo?

    Roma tomatoes are typically used to make pico de gallo. They have a firm meaty texture and fewer seeds than many other tomato varieties. 

    How long does pico de gallo last?

    It is best the day it is prepared. Store in the refrigerator, it is best if consumed within three days. 

    The bowl is filled with a vibrant mix of diced tomatoes, onions, jalapeños, and cilantro. The ingredients are evenly distributed, and the colors are bright and contrasting. The texture is chunky and there are visible pieces of tomato and onion. The cilantro leaves are finely chopped and scattered throughout

    What to do if your pico de gallo is too watery?

    Your pico may be too watery if you did not remove the seeds from the tomatoes. Also be sure to dry the cilantro after washing. Some people like to salt and strain the tomatoes before combining.

    If it is too watery, simply strain the salsa through a fine colander. 

    Is pico de gallo healthy?

    Yes! It is a low calorie fresh salsa or topping. It contains fiber and various micronutrients from the tomatoes, onions and jalapenos. 

    If you are watching your sodium intake, you can easily omit the salt.

    Enjoy this budget-friendly recipe. With just a few simple ingredients a fresh batch of pico can be made for less than $3.

    Enjoy!

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    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

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    • The bowl is filled with a vibrant mix of diced tomatoes, onions, jalapeños, and cilantro. The ingredients are evenly distributed, and the colors are bright and contrasting. The texture is chunky and there are visible pieces of tomato and onion. The cilantro leaves are finely chopped and scattered throughout
      Pico de Gallo

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