I make fresh Pico de Gallo almost on a weekly basis. It is so quick and easy and adds so much flavor to any meal. It tastes better than any store bought salsa and you can customize it to your preferences. Bring this Pico de Gallo to any summer party and you will be the family favorite ( at least for a little while haha).
I personally feel that the best way to make Pico de Gallo is by chopping and dicing by hand. It gives the best texture! However, I love making things easier if I can, and you can use a food processor if you prefer. Be sure to use the pulse option instead of blending it to maintain the right texture.
Another important step is to remove the seeds from the tomatoes. If you leave them in, it will water down the salsa. I simply just slice the tomato in half and use a spoon to scoop out the inside and discard. To dice the tomato, I place the shiny side down on the cutting board so that my knife doesn’t slip while I am dicing.
I love spice so I leave the seeds and ribs inside the jalapeño. To lessen the heat, you can remove the seeds and ribs before you dice. If you don’t like spice at all, you can leave the jalapeño out entirely. When I make this Pico de Gallo for a party, I always double the recipe and we never have leftovers. But when I make it for us at home, I store it in a glass container in the fridge so it is fresh and ready when we need it!
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Pico de Gallo
- 4 Roma Tomatoes seeded & diced
- 1/4 cup Red Onion diced
- 1/4 cup Cilantro chopped
- 2 cloves Garlic minced
- 1 Jalapeno diced
- 2 Limes juiced
- 1 tsp Kosher Salt
- 1/4 tsp Garlic Powder
- Slice your tomatoes in half and use a spoon to scoop out the inside (discard) then dice the tomato and add to a large bowl. Add in the remaining ingredients, toss together and let sit in the fridge for 15-30 minutes before serving
- You can remove the seeds and ribs from the Jalapeno to make it less spicy. Store leftover pico de gallo in an airtight container and refrigerate