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. 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. Let me show you how easy it is to make:
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!
Now add in 1/2 cup of chopped yellow onion. I like the yellow onions best because they are sweeter. Sprinkle in 1/4 teaspoon each of Kosher salt and freshly ground black pepper. Lastly, add in 1/4 teaspoon of cumin.
Mix everything together with 2 tablespoons of lime juice and 1 tablespoon of apple cider vinegar.
At this point in the recipe, it is important to taste test! I have 4 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 depending on the particular flavor you prefer.
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 jalapeno or Anaheim chile.
What I love most about 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 it’s 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!
5 Minute Homemade Pico De Gallo
- 2 to matoes chopped best if ripe and juicy
- 1/4 cup minced cilantro
- 1/2 cup chopped yellow onion
- 1/2 tsp each Kosher salt and freshly ground black pepper
- 1/4 tsp cumin
- 2 Tbsp lime juice
- 1 Tbsp apple cider vinegar
- Optional: diced jalapeno or Anaheim chile
- Chop all the vegetables and pour them into a bowl.
- (Add jalapeno or chiles only if wanting to add heat)
- Add the spices and liquid.
- Mix everything together, keeping it chunky and not mashing it.
- Serve immediately or refrigerate until ready to serve.