Fresh, Homemade 
Pico De Gallo Recipe

pico de gallo recipe www.cooking-mexican-recipes.com
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Did someone mention salsa recipe?

Our pico de gallo recipe (which by the way means "Rooster Beak"), will fit the bill. Fresh, healthy and full of flavor.

If you have never tried this wonderful garnish you are in for a pleasant surprise.

I am going to show you how to make adelicious homemade salsa recipe right in your own kitchen.

Which Tomatoes To Use For Pico de Gallo?

If you want the best flavor go for homegrown tomatoes. They win out every time with their bursting flavor. They have a lot more liquid in them compared to Roma tomatoes and can make your salsa a little watery but I have a fix for that.

As I show in my video below, after you chop up your tomatoes, place them in a colander or strainer and let them sit for about 20 to 30 minutes and most of the liquid will drain out into a bowl.

Save that liquid. Don't throw it away. It's delicious and nutritious and it makes you ambitious! Kidding aside, it can be used in other dishes like rice, or spaghetti sauce, soup or you can just drink it.

Pico de gallo is easy to prepare and is great served with tortilla chips, in tacos, burritos, tostadas and even over eggs.

It's quite a universal dish. Try serving it along side grilled chicken, beef or fish. Need a party appetizer that's on the healthier side? This is one to try.

This simple tomato salsa is also low in fat and high in nutrients. You simply can't go wrong. So when that urge hits for salsa and chips this recipe is guaranteed to satisfy.

You can even adjust the heat by changing the amount of jalapeno you use.

Pico De Gallo Video


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Pico De Gallo Recipe



Ingredients:

  • 3 homegrown tomatoes, cut into 1/4 inch cubes
  • 1/2 yellow onion, finely chopped
  • 1/2 to 1 jalapeno pepper, seeded and minced
  • small handful of cilantro, chopped
  • 1/2 lime, juiced
  • salt and pepper to taste


Directions

Slice the tomatoes first, into 1/4 inch chunks and place in a strainer. Let this drain into a bowl for 20 min.

Chop up the onion and jalapeno and place into a bowl with the tomatoes. Add the chopped cilantro and the lime juice and mix to combine. Salt and pepper to taste. Stir and taste.

Adjust seasoning or ingredients as needed.

Let the pico de gallo rest so the flavors can mingle and develop for about 30 minutes before serving.

Serve this Pico De Gallo recipe with any of my mexican food recipes for some great meals.

This is such a delicious appetizer you may want to double the recipe because it disappears fast. 

Return from Pico De Gallo Recipe to More Mexican Recipes Home 


More Salsa Recipes

Vegetable Salsas

Shrimp Salsa
Restaurant Style Salsa
Carrot Pico De Gallo

Fruit Salsas

Mango Salsa
Orange Pineapple Salsa
Cranberry Salsa
Avocado Melon Salsa
Tropical Pineapple Salsa


Click here to watch my Pico de gallo video.

New! Comments

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Testimonials

Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 
Massachusetts



Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York


I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia


Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia


Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California


THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte


WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.


Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California