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Homemade Pico De Gallo
This homemade pico is a steadfast part of our family all Summer long!
That magical season when big, red, sun-ripened tomatoes are hanging from the vines and crisp jalapenos are plentiful!
At our house, we typically plant an entire garden bed to facilitate the making of fresh pico every Summer! Tomatoes, jalapenos, and cilantro! It’s our FAVORITE!
I really love to coax the kids into the kitchen to chop salsa with me.
My son Kaleb is so totally obsessed with this homemade “salsa” that he’ll spend an hour rinsing, prepping, and chopping alongside me because he knows how awesome the reward is!We typically double, triple, or even quadruple this recipe because it’s SO good on top of EVERYTHING!
Burrito Bowls, Grilled Chicken & Fish, Salads, and especially we’ve gotta save some for our eggs the next morning!
Best eaten within a few hours, although fresh pico does stay good for 24-48 hours in the fridge!
Makes about 6 servings
- 1.5 lbs tomatoes
- 1 medium red, or white onion
- 2-3 small jalapenos, finely diced (seeds and membranes removed for a milder salsa)
- a large handful of fresh cilantro leaves
- Juice of 1 fresh lime
- Sea salt and fresh ground black pepper
Chop the tomatoes, cilantro and finely dice the onion. Remove the seeds and membrane from the jalapeño, and finely chop. A lot of the heat from jalapenos is located in the seeds and membranes, so when you remove that part, you get lots of flavor without too much spiciness (although every jalapeno is different!)Add all chopped veggies to a large serving bowl. Season generously to taste with sea salt, and add fresh squeezed lime juice.Stir gently to combine. Allow freshly made pico to sit out on the counter to help the flavors develop for about 20 minutes.Serve with organic corn chips (I LOVE Jacksons Honest brand). Or use Veggies such as cucumber slices. This pico stays good, refrigerated for up to 3 days.