Garden Fresh Pico De Gallo

Diced tomatoes, onions, and jalapeno in a small crock with tortilla chips on the side.

Garden Fresh Pico de Gallo is a bright, zesty salsa made with ripe tomatoes, onions, and jalapeños, enhanced with fresh garlic and lime juice. Perfect for topping tacos, serving with chips, or adding to salads and bowls, this easy homemade salsa brings garden fresh flavors to your table. It’s quick to prepare and tastes even better after sitting for a while, allowing the flavors to meld beautifully.

Course Appetizers

Cuisine Mexican

Prep Time 10

Total Time 10

Servings servings

Calories 9kcal

Author Diane Gail

Ingredients

3 medium garden fresh tomatoes
1/4 cup onion finely diced
1 medium jalapeno finely diced
2 large garlic cloves minced
3 teaspoon lime juice
1 tablespoon ground cumin
1/4 teaspoon salt

US Customary - Metric

Instructions

Core and slice tomatoes: Remove the core from the tomatoes and cut them in half.
Remove seeds and juice: Scoop out the seeds and juicy flesh from the tomatoes.
Dice and drain tomatoes: Finely dice the tomatoes by hand. Lightly salt them and place them in a colander. Let them drain for 30-40 minutes in the sink to remove excess moisture.
Mix ingredients: Add the diced tomatoes, finely diced onion, jalapeño, minced garlic, lime juice, cumin, and salt to a bowl. Gently mix to combine.
Serve immediately: Enjoy right away or let it sit for just a few minutes to allow the flavors to meld.

Notes

Fresh is best: Use fresh, ripe garden tomatoes for the best flavor and texture.
Control the heat: For a milder pico de gallo, remove the seeds from the jalapeño before dicing.
Let it rest: Allow the pico to sit for 10-15 minutes before serving to enhance the flavor.
Add extras: Customize by adding diced avocado or chopped, fresh cilantro.
Storage tip: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition