Homemade Pico de Gallo

You can use this recipe for pico de gallo on any Mexican dish, but more importantly, you can provide a Mexican flare to any American dish. Serve pico de gallo with grilled steak or chicken for a TexMex flavor. It’s wonderful! What will you serve it with?


Fresh Pico de Gallo


Yield: Serves 4 - 6

Fresh Pico de Gallo

A spicy, chunky salsa, pico de gallo. Don't used jarred pico de gallo when you have this fresh, refreshing salsa for all of your Mexican dishes or appetizers.


  • 2 medium tomatoes, stems removed and chopped
  • 1/2 medium¬†yellow¬†onion, chopped
  • 1 chopped jalapeno pepper* (or 2¬†serranos), ends, ribs, and seeds removed, or amount desired
  • Juice of one lime
  • Salt and pepper, to taste
  • 1/2 teaspoon minced, fresh oregano (or 1/4 teaspoon dried), more to taste
  • 1/16 teaspoon ground cumin
  • Cilantro, for garnish


  1. Place all of the ingredients in a food processor. Pulse a few times to roughly chop a bit more.
  2. Place in a serving bowl; season with salt and pepper, to taste.
  3. Refrigerate to marinate and develop their flavors.
  4. Garnish with cilantro. Serve with chips or as a garnish with tortillas, tacos, enchiladas, burritos, and tostadas, to name a few items.


*Where kitchen or disposable gloves when handling chile peppers to prevent burning. Never touch your eyes after handling hot peppers.

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