This recipe for Homemade Pico de Gallo Salsa is made with fresh ingredients and so delish! It’s easy to make and takes just a few minutes. Serve it as a dip with chips or load it on to your favorite Mexican dishes. It’s also yummy on eggs!
I’ve had a few requests for my pico de gallo salsa recipe. It’s pictured in my Slow Cooker Refried Beans post. To be honest, I really didn’t have an actual recipe. This is another dish that I learned how to make by watching my Dad. I finally measured the ingredients and wrote them down when I made it last week.
Tammy’s Tips for Pico de Gallo Salsa
I love pico because it’s loaded with flavor and is so versatile. Of course, it’s good with chips, and perfect to pile on tacos, burritos, or any of your favorite Mexican dishes. But, it’s also so yummy on fish, chicken, steak, baked potatoes, and eggs.
You can adjust this recipe to your taste. If you prefer more spice, add more jalapeno. Not a fan of green pepper, leave it out. You can also add ingredients. Here are a few of my favorite add-ins.
- Black Beans
- Fresh or Frozen Corn
For best flavor, I like to refrigerate for at least an hour before serving. Enjoy!
Pico De Gallo Salsa
This recipe for Homemade Pico de Gallo Salsa is made with fresh ingredients and so delish! Serve it as a dip with chips or load it on to your favorite Mexican dishes. It's also yummy on eggs!
- 4 medium ripe tomatoes, chopped
- 1/4 cup green pepper, chopped
- 3/4 cup onion, chopped
- 1 jalapeno, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice (about 1/2 of a lime)
- dash of Tobasco Sauce optional
- salt and pepper to taste
Combine all ingredients in medium bowl. Season with salt and pepper to taste.
Best when refrigerated for one hour before serving. This allows all of the flavors to meld.
We recommend using organic ingredients whenever possible.
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