Fresh Homemade Pico de Gallo

You’ll have to make a double batch of this homemade Pico de Gallo because it’s just so delicious! Serve it up with my Pork Carnitas recipe or with your favorite Mexican dish!

Homemade Pico de Gallo Recipe

pico de gallo in a glass bowl with serving spoon

After making my Instant Pot Carnitas I was dying to find a good homemade Pico de Gallo recipe to go with it.

My family loves Pico de Gallo. It’s so fresh and goes great with almost anything! Of course, we love to put it on tacos, carnitas, and other Mexican dishes, but you can also put it on top of chicken, fish, or even a salad. 

I’m so glad I have this recipe now because it’s so nice to be able to make this at home. It saves time, money, and we can make it in a huge batch.

Trust me, after you make homemade pico de gallo you’ll never buy it at the store again!

Homemade Pico de Gallo Recipe

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deconstructed carnitas sitting on a table

Serves: 8-10

Prep time: 5 minutes

Total time: 5 minutes

Ingredients for Pico de Gallo

overhead shot of pico de gallo ingredients
  • 4 large tomatoes, dices
  • ½ cup red onion, diced
  • ½ cup cilantro, chopped
  • 1 tbsp cilantro stems, diced
  • ⅓ cup green onion, diced
  • 1 tsp fresh garlic, diced
  • 2 tbsp jalapeno, diced
  • ½ tsp salt
  • 4 tbsp fresh lime juice

You’ll also want to have the following tools to make it easier:

Knives

Small Mixing Bowl

Wooden Spoon

How to Make this Pico de Gallo Recipe

unmixed homemade pico de gallo sitting in a small glass bowl
  • Making Pico de Gallo is really just a matter of chopping and mixing!
  • First, dice the large tomatoes into small pieces and add them to a small mixing bowl.
  • Next, dice the red onion, green onion, garlic, and jalapeno and add those to the tomatoes.
  • Give the mixture a quick stir to combine.
  • Remove the leaves from your cilantro and give them a rough chop, including about 1 tbsp of cilantro stems. 
  • Add both the cilantro stems and leaves to the bowl along with the salt and lime juice. 
  • Mix the Pico de Gallo until the ingredients are well-combined and give it a taste. Add more salt if needed and your Pico de Gallo is ready to go!
close up of 3 tacos filled with carnitas and toppings

Tips Tricks and FAQs

  • You can serve this Pico de Gallo fresh right after you make it, but I personally prefer to let it chill for a few hours. It allows all the flavors to come together and gives it the best fresh taste. If you are planning to serve this up in the evening, make it in the morning and let it chill in the fridge until you’re ready to serve for the best results. 
  • Adjusting the heat-level in this recipe is really easy. If you don’t want as much of a kick, scrap the jalapeno seeds out before dicing them. If you do want some heat, include the seeds in the Pico de Gallo. I’ve had it both ways and either way it’s delicious!
  • If you are planning to make this recipe for tacos, carnitas, or any other meal, I highly recommend making a double batch of this recipe and adding some tortilla chips to the menu. It’s so addicting, your family or guest are definitely going to want a little extra!

What type of tomatoes are best for Pico de Gallo? 

Traditionally, roma tomatoes are often used for Pico de Gallo. A nice fresh roma tomato that doesn’t have too much squish to it is perfect for this recipe!

You can use other tomatoes and get a pretty similar result, but I just think that roma tomatoes have the best flavor!

What’s the difference between salsa and pico de gallo? 

The short answer is that pico de gallo is just a type of salsa! 

The main difference that you will see is consistency. Other salsas are often more liquid and the ingredients are often more finely chopped. Pico de Gallo has a more chunky, fresh, light consistency.

I love that you can see each and every ingredient in Pico de Gallo. It just seems so fresh and delicious! 

Storage

Fridge

You’ll want to seal up this salsa and keep it in your fridge to keep it fresh. If kept in an airtight container, this homemade Pico de Gallo will last about 4 days in the fridge. 

Check out these other great Mexican recipes:

Did you make this recipe? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! And don’t forget to save this easy recipe to your favorite Pinterest board! Don’t forget to tag me on Instagram at Confessions of Parenting to show me your finished product!

Yield: Serves 8-10

Homemade Pico de Gallo

pico de gallo in a glass bowl with serving spoon

You’ll have to make a double batch of this homemade Pico de Gallo because it’s just so delicious! Serve it up with my Pork Carnitas recipe or with your favorite Mexican dish!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 4 large tomatoes, dices
  • ½ cup red onion, diced
  • ½ cup cilantro, chopped
  • 1 tbsp cilantro stems, diced
  • ⅓ cup green onion, diced
  • 1 tsp fresh garlic, diced
  • 2 tbsp jalapeno, diced
  • ½ tsp salt
  • 4 tbsp fresh lime juice

Instructions

  1. First, dice the large tomatoes into small pieces and add them to a small mixing bowl.
  2. Next, dice the red onion, green onion, garlic, and jalapeno and add those to the tomatoes.
  3. Give the mixture a quick stir to combine.
  4. Remove the leaves from your cilantro and give them a rough chop, including about 1 tbsp of cilantro stems. 
  5. Add both the cilantro stems and leaves to the bowl along with the salt and lime juice. 
  6. Mix the Pico de Gallo until the ingredients are well-combined and give it a taste. Add more salt if needed and your Pico de Gallo is ready to go!

4 thoughts on “Fresh Homemade Pico de Gallo”

  1. Mexican food is one of my faves! For pico de Gallo I usually just throw things in a bowl. This recipe will help me not forget any ingredients.

    Reply
    • I always struggle with the amounts of things so I had to share it with all of you guys so that you had a recipe as well if you had the same struggle but I had.

      Reply

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