Have you ever tried to make pico de gallo at home? If not, here's an easy homemade pico de Gallo recipe for you to whip up.
It's one of those recipes that tastes great with fresh from the farmers market ingredients, so keep it on hand all summer long!
Making a homemade salsa like this pico de gallo is easy and straight forward. Everyone will love to scoop some up with chips, crackers, veggies, and more!
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You'll be amazed at how easy and fresh this homemade pico de gallo is, I'm serious! It's a really simple recipe that packs a nice flavor punch.
You can make this for parties, snacking, summer evenings by the campfire, and more.
Yes and no. You can control how spicy it is by adjusting the amount of jalapeños you include in the recipe. You can also control the spice here by choosing more sweet onions!
It will also depend on your jalapeños. They vary in spice level depending on size, ripeness, time of year they're picked, etc. So you can really control this recipe's spice level by choosing the best jalapeños for the job.
This is a pretty large recipe. So you'll have about 64 tablespoons of homemade pico de gallo. It's a really fresh and delicious recipe that will go quickly though so I wouldn't worry about it getting used up.
If you think that it will be too much, just make half a batch! A serving is about 2 tablespoons so there's plenty to go around.with a recipe this good everyone will want more than one serving ??
Yes, you can definitely refrigerate leftovers and they'll hold up okay in the fridge for about a week or so. I think it's best when it's very fresh so I wouldn't plan on keeping it in the fridge too long because it will start to lose that fresh taste and crunch from the crisp veggies.
We usually try and use a fresh batch within about a week. If it hangs around for longer than that it is not the best. Be sure to give it a good stir before you use it after resting.
It will start to get juicy and there's plenty of flavor in the juice that you won't want to miss out on!
When you head into the kitchen to make some of these great recipes you'll want to have the best tools on hand.
I like half sheet baking pans that are quality (hello no noisy pops or sloshed cookie dough from twisting), I line my cookie sheets with silicone baking mats. These are great for all kinds of baking and not just cookies! My husband loves them for making biscuits, pizzas, and more!
Of course mixing bowls, a mixer, spatula, and some whisks should be on your list if you don't have ones that you love. I also like to have a set of cooling racks so that my recipes can properly cool before they're scarfed down by my family!
No. In my opinion this is not going to taste like a jarred salsa which is cooked and more soft. The veggies are fresh in this recipe so they retain some of their form and the flavors are more fresh and less cooked.
You won't want to miss out on this pico de Gallo recipe though, it's much better than regular jarred salsa! It's fresh and zesty in a way that you just can't get from a bottled salsa.
If you have ever purchased fresh salsa from the grocery store in the chilled section, this is more similar to that than to the canned or jarred salsas on the shelf in the taco section!
To make this delicious homemade pico you are going to see yellow onions, red onions, Roma tomatoes, cilantro or parsley, jalapeños, garlic, lime, and some salt. That's it!
You can season this to your liking with whatever you prefer as well. I like to add a little salt and that's about all but you could add more powdered garlic, onion, etc. to build the flavors as you see fit.
The Roma tomatoes are a good choice because they will hold their texture when chopped. They don't get all soft and fall apart, go mushy, etc. You want a nice firm tomato for a pico de Gallo recipe because when you mix everything together you want it to retain texture and a little bit of crunch from the vegetables.
You sure can, if you don't like heat just leave them out. You can sub in some other kind of milder peppers as well if you like. I don't think that the jalapeños make this recipe super spicy but it's up to you.
You can always add a little bit and then add more to control the spiciness! Remember, it's easier to add more than it is to add more of everything else to dull down the heat!
Also, remember to give everything a little time to work and sit together. The spiciness will build a little as the jalapeños have time to sort of soak in with the other ingredients. If you are worried about this one getting too spicy wait to add more jalapeños until you've given it some time to rest.
We're going to dive right in and see how easy it is to make homemade pico de gallo with these easy to follow, step by step instructions!
Once you've made this recipe a time or two you'll see how simple it is and you'll be able to make it to your liking without much help. It's super simple to customize this one as well. You can add more jalapeños for more spice, add some seasonings if you like, or cut back on certain ingredients if you aren't a fan (I see you cilantro haters).
Slice jalapenos in half and scoop out seeds. Then dice finely to distribute the spice through the entrie dish.
Dice equal parts onion and tomatoes into chunks.
Mince garlic
Roughly chop the cilantro or parsley.
Mix everything in a large bowl.
Lightly squeeze the lime over your vegetables, sprinkle a pinch of salt and mix one last time.
Serve fresh.
I love to serve this pico de Gallo with everything from tacos to homemade tortilla chips. You can serve this as a topping for your favorite Mexican dishes or you eat it as a stand alone dip for chips, veggies, and more. When I make chicken in the crockpot I put some of this pico de Gallo on top for a spicy and easy dinner recipe.
Have you ever tried to make pico de gallo at home? If not, here's an easy homemade pico de Gallo recipe for you to whip up. It's one of those recipes that tastes great with fresh from the farmers market ingredients, so keep it on hand all summer long!
All measurements are approximate. Servings will depend on the size of your produce!
Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 20mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
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