This homemade Pico de Gallo recipe only takes 10 minutes and is made with fresh tomatoes, cilantro, red onion, and jalapeño. It is bursting with fresh flavors and instantly elevates any dish, or can be enjoyed with chips.
Combine tomatoes, onion, cilantro and jalapeño in a bowl.
Season with salt and add lime juice to taste.
Top on your favorite Mexican food, or serve with chips.
Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.
Video
Notes
Makes about 4 cups.Make Ahead Instructions: You can make this Pico de Gallo an hour or two in advance if needed and kept in the fridge.Storage Instructions: This recipe is really best served fresh, within 12 hours of making it. Store in the fridge.Spicy Pico de gallo: Keep some or all of the jalapeño seeds in, depending on how spicy you want it. You can also add extra jalapeño peppers.Add Avocado: Stir in some diced avocado right before serving. Keep in mind this won't save as well with the avocado.Add Mango: Dice a mango and stir it in right before serving for a fun flavor twist.