Name: Fresh Homemade Pico de Gallo
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 4 ripe Roma tomatoes, diced; 1/2 medium red onion, finely chopped; 1 jalapeño, seeded and finely diced; 1/2 cup fresh cilantro, chopped; 1 lime, juiced; Salt to taste

This fresh homemade pico de gallo is a simple and vibrant salsa made with juicy Roma tomatoes, crisp red onion, spicy jalapeño, fresh cilantro, and zesty lime juice. It’s one of those classic recipes that delivers big flavor with minimal effort. Whether I’m scooping it up with tortilla chips or spooning it over grilled meats and tacos, this salsa always brings freshness to the table.

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and packed with bright flavors. It doesn’t require any cooking, which makes it perfect for warm-weather snacking or last-minute party prep. The ingredients are fresh, wholesome, and naturally gluten-free, dairy-free, vegan, and Whole30/paleo-friendly. Plus, I can customize the heat level to suit my taste. It’s healthy, colorful, and always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 ripe Roma tomatoes, diced

1/2 medium red onion, finely chopped

1 jalapeño, seeded and finely diced

1/2 cup fresh cilantro, chopped

1 lime, juiced

Salt to taste

Directions

In a medium mixing bowl, I combine the diced Roma tomatoes, finely chopped red onion, and diced jalapeño.

I add the chopped cilantro and squeeze in the fresh lime juice.

I gently stir everything together to blend the flavors.

Then I season the mixture with salt, and if needed, I adjust the lime juice or jalapeño for balance.

I let the salsa sit for 10–15 minutes so the flavors can meld.

I serve it right away with chips, or use it to top tacos, burrito bowls, or grilled meats.

Servings and timing

This recipe makes about 6 servings. The prep time is just 10 minutes, with no cooking required. That means I can have it ready in only 10 minutes from start to finish. Each serving is approximately 25 kcal, making it a guilt-free addition to any meal or snack spread.

Variations

I sometimes like to change things up depending on what I have on hand:

I swap Roma tomatoes for heirloom or cherry tomatoes for extra color and sweetness.

For a spicier version, I leave in the jalapeño seeds or use serrano peppers instead.

I add diced avocado for a creamy twist.

A touch of minced garlic gives it extra depth.

I mix in chopped mango or pineapple when I want a sweet-and-spicy tropical flair.

Storage/Reheating

I store any leftover pico de gallo in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, but the texture of the tomatoes can get a bit softer over time. I never freeze it, since the fresh ingredients don’t hold up well to freezing and thawing. Reheating isn’t necessary—it’s always served fresh and cold.

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FAQs

How long does homemade pico de gallo last?

I keep mine in the fridge for up to 3 days. After that, the tomatoes start to break down too much and the salsa gets watery.

Can I make pico de gallo ahead of time?

Yes, I often make it a few hours in advance. It gives the flavors time to blend even better, but I avoid making it more than a day ahead for the best texture.

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

Pico de gallo is a type of salsa, but it’s always made with fresh, uncooked ingredients and has a chunkier texture. Traditional salsa can be cooked and blended to a smoother consistency.

Can I use other types of tomatoes?

Definitely. I sometimes use vine-ripened or cherry tomatoes, especially when Roma tomatoes aren’t as flavorful. Just be sure to remove excess seeds or liquid to keep the salsa from getting watery.

Is this recipe spicy?

It can be, but I control the heat. Removing the jalapeño seeds makes it milder, or I can use more or spicier peppers if I want extra heat.

Conclusion

This fresh homemade pico de gallo is my go-to for adding bold, fresh flavor to just about anything. It’s quick, customizable, and healthy—everything I want in a homemade salsa. Whether I’m entertaining guests or just making a quick snack, this easy recipe always hits the spot

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