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So easy to make and one thousand times tastier, you’ll never buy store-bought again once you try this yummy homemade Pico de Gallo recipe.

Closeup on a white bowl filled with Pico de Gallo sitting on a white table in front of tomatoes on the vine and a pablono pepper.

We take Taco Tuesdays very seriously at Two Sisters. If you are going to do it, you have to do it right. We always make our own salsa, although there is some disagreement whether this is salsa, Pico de Gallo, or Salsa Fresca. Whatever you call it, we call it delicious. This, along with our homemade Guacamole, are what Taco Tuesdays are all about.

Ingredients you will need

All the ingredients you will need to make Pico de Gallo including tomatoes, cilantro, onion, pablono pepper, lime and tomatoes on the vine.

How to Make Homemade Salsa Fresca

White bowl filled with diced tomatoes, onions, pablono peppers and cilantro sitting in front of tomatoes on the vine, lime and a pepper.

Step 1: Cut and deseed Tomatoes, chop them into small pieces. Vein and deseed the Poblano Pepper and chop it into small pieces.  (You can use a different type of pepper if you want more heat.) Chop the Onion into small pieces. Chop the Cilantro into small pieces. Add the Tomato, Pepper, Onion, and Cilantro to a bowl. Mix until combined.

Closeup on a white serving bowl filled with Pico de Gallo with tomatoes, a lime and a pepper in the background.

Step 2: Add the salt and the lime juice. There will be very little liquid at first but the salt will draw out the moisture from the vegetables and the longer the salsa sits the spicier the salsa will become so this is good make-ahead party food. It always tastes better the second day.

Expert Tips and FAQ’s

How long with the Pico de Gallo last?

Your homemade Pico de Gallo will stay fresh in the refrigerator for up to 7 days. Store it in an air-tight container and you can enjoy it all week.

What kind of tomatoes should I use?

Either regular or Roma tomatoes, the redder the better.

What type of peppers are best?

We like our Pico de Gallo to be spicy but not too spicy so we use Pablono Peppers but if you want something spicier you can use your favorite pepper instead.

Closeup on a white bowl filled with Pico de Gallo and a single tortilla chip.

Other Party Food You Will Love

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Pico de GalloPrint

Pico de Gallo

Yield 2 cups
Prep Time 15 minutes
Total Time 15 minutes

So easy to make and one thousand times tastier, you'll never buy store-bought again once you try this yummy homemade Pico de Gallo recipe.

Ingredients

  • 4 large or 6-8 small Roma tomatoes
  • ¼ cup Poblano Pepper (chopped)
  • 1/3 cup White Onion (chopped)
  • ½ tsp Salt
  • 2 tablespoons Lime Juice
  • ¼ cup Fresh Cilantro (chopped)

Instructions

  1. Cut and deseed Tomatoes, chop into small pieces.
  2. Vein and deseed the Poblano Pepper and chop into small pieces.  (You can use a different type of pepper if you want more heat.)
  3. Chop the Onion into small pieces.
  4. Chop the Cilantro into small pieces.
  5. Add the Tomato, Pepper, Onion and Cilantro to a bowl. Mix until combined.
  6. Add the salt and the lime juice.
  7. There will be very little liquid at first but the salt will draw out the moisture from the vegetables and the longer the salsa sits the spicier the salsa will become.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Cuisine: American / Category: Recipes