Homemade pico de Gallo can be made in less than 15 minutes. All the classic Mexican flavors in this authentic dish that’s great for dips or toppings
If you’ve never had fresh homemade pico de gallo you’re in for a treat.
Unless visiting a good Mexican restaurant it’ll be something factory made. But, making it yourself it will always be amazing and you’re going to see just how easy it is to make.
Fresh lime juice, ripe tomatoes, cilantro with the flavor of crunchy onion and my own little add in of creamy avocado.
The original recipe doesn’t call for avocado but I think adding the avocado gives added texture with the addition of the creamy bite.
Keep reading and we will hop right into the recipe.
How To Make Pico De Gallo
Here is the ingredients list
- Roma tomatoes
- White onion
- Serrano pepper
- Salt to taste
Quick tips before starting the recipe
- Avocado is optional because it’s not in the original recipe for pico de gallo. But, if you’re using avocado it will shorten the life of the recipe. If you know all of the recipe will be eaten quickly then that won’t be an issue.
- Serrano pepper adds some spice to the recipe. Serrano isn’t as hot as jalapeño in my opinion. So, if you want something spicer swap out and use jalapeño peppers instead of the serrano.
Making homemade pico de gallo
- Making the recipe is really simple and easy and it’s all in the prep. After, you just toss everything in a bowl and mix it together.
- When you dice the tomatoes be sure not to discard the seeds. Simply slice and dice the tomatoes in the best cube shape you can make then toss them into a bowl.
- Next, dice a white onion. You want the fresh crunch the white onion gives that you just can’t get from an yellow onion.
- Chop up the cilantro. Fine is a personal choice for me but you can chop roughly if you’re a big cilantro lover.
- When prepping the serrano pepper keep the seeds in the recipe. The seeds are where the most heat is.
- After you have prepped the ingredients above toss them in a bowl and give it a light mix with a spoon. Now, zest a lime over the pico de gallo then squeeze the juice out of it.
- Next, cube the avocado. A quick tip, you can cube the avocado while it’s still in the skin. Simply use your knife to make a checkerboard pattern then use a spoon and dig the flesh from the skin right into the bowl.
- Give everything an even toss. The lime juice will slow the oxidation of the avocado so cover them well. Lastly, taste for salt.
How long will homemade pico de Gallo keep
This is not a recipe to be frozen for later. The idea of homemade pico de gallo is its freshness. And if you’re using avocado it will go back in about 2-3 days. If not using avocado you may have 3-4 days. Be sure to cover in an air tight container such as tubberware or cover the serving bowl with plastic wrap sealed tightly.
Frequently Asked Questions (FAQs)
What is the difference between fresh salsa and pico de gallo?
It’s simple, most salsas are blended have way more liquid then come in so many varieties. Pico de gallo is a little lime juice with very chunky ingredients. You do not blend homemade pico de gallo the ingredients are all chopped with a knife.
Why is my pico de gallo watery?
Whenever making a salad and dealing with acidity, vegetables tend to release water with time due to the water being pulled from them. My trick with leftovers is drain the excess liquid then season with salt and fresh lime juice again.
What do you eat with pico de gallo?
Homemade pico de gallo or also known as salsa fresca* can be served with chips as a chunky dip or as a topping for your favorite Mexican dishes.
- Carne Asada
- Keto Fajitas
- Corn Tortilla Chips
Pico De Gallo
- 2 roma tomatoes, diced
- 1/2 medium white onion. diced
- 1 serrano pepper, minced
- 1/2 cup fresh cilantro, chopped
- 1/2 avocado, cubed (optional)
- 1 lime, zested & juiced
- salt to taste
- Prep all the ingredients according to their measurments.
- Toss everything in a bowl and gradually add salt to taste.