If you’re looking for a quick and fresh salsa, a 5-minute homemade pico de gallo is the perfect choice. I’m from Southern California, and pico de gallo is the ketchup of the West. Literally translated, it means “rooster’s beak,” which can allude to the feed of a rooster (in bite-sized chunks) or the way a rooster eats (pecking little bits at a time), the same way this salsa fresca is eaten.
Every true Mexican restaurant will have some, along with a plethora of other salsas ranging from Gringo mild to make-your-nose-run hot! It’s one of my favorite things to have in the fridge because it can be used in a variety of ways. It works on everything from a simple tortilla chip to an ornate quiche. The best part? 5-minute homemade pico de gallo comes together in no time, making it a quick and flavorful addition to any meal. It also tastes better the longer it sits, so it’s no problem when it’s forgotten behind the jelly jar for a couple of days.
Whenever I set this out on a taco bar or serve it with chips as an appetizer, it’s always the first to go.
How to Make Homemade Pico de Gallo
Making homemade pico de gallo is easier than you think, and the fresh flavors are well worth the effort. With just a few simple ingredients, you can create a delicious salsa that pairs perfectly with chips, tacos, and more. The best part? It gets better as it sits, allowing the flavors to blend beautifully.
Let me show you how easy it is to make:
Step 1: Prep the Tomatoes and Cilantro
Start with two large tomatoes and 1/4 cup of minced fresh cilantro. Dice the tomatoes into bite-sized pieces and mince the cilantro as finely as possible. Both of these are super easy to grow in a pot or garden bed, so if you have a garden, consider planting these!
Step 2: Add Onion and Seasonings
Now add 1/2 cup of chopped yellow onion. I like the yellow onions best because they are sweeter. Sprinkle 1/4 teaspoon of each of Kosher salt and freshly ground black pepper. Lastly, add 1/4 teaspoon of cumin.
Step 3: Mix in the Liquid Ingredients
Mix the homemade pico de gallo together with 2 tablespoons of lime juice and 1 tablespoon of apple cider vinegar.
Step 4: Taste Test and Adjust
At this point in the recipe, it is important to taste test! I have four people in my house who consider themselves expert taste-testers. It’s funny how they always show up at the right time! You may need to add more salt or more lime juice to the homemade pico de gallo, depending on the particular flavor you prefer.
Ways to Use Homemade Pico de Gallo
Homemade pico de gallo tastes better the longer it sits, so don’t be afraid to make this deconstructed salsa ahead of time and let it marinate. And if you want to spice it up, add a diced jalapeño or Anaheim chile.
What I love most about this 5-minute homemade pico de gallo is its versatility. It can go on everything from salads to eggs. If I have it on hand, I throw it on top of chicken fajitas, Crockpot barbacoa bowls, and even chile cheese quiche. Of course, it is perfect on its own as a chunky salsa with chips.
In fact, my homemade cilantro lime salsa is nearly the same recipe with just a few ingredient changes. Want even more recipe ideas? Check out my recipe index and Pinterest Boards. Happy Cooking, y’all!
