I love the freshness of pico de gallo. It’s always a highlight for me when going to a Mexican restaurant. I was surprised to learn that it was so easy to make. 
Now when those cravings hit, I can whip up a batch of homemade pico de gallo right here in my kitchen. One of the nicest things about being able to make it myself is being able to adjust the recipe to my mood and tastes.
Sometimes, I’m feeling like something more fresh tasting, so I add a splash of extra lime and take the seeds out of the jalepenos. Other times, I’m in the mood for something spicier. For that, I keep the seeds in the jalepenos and add a bit more onion.
Pico de gallo translates into “beak of rooster”. I don’t know why it was named that (perhaps for the colours), but whatever the reason, it has become a commonly known way to refer to this salsa made from fresh ingredients.
Homemade Pico de Gallo Recipe:
- 5 Roma tomatoes, seeded and diced
- 1/2 purple onion, finely diced
- 1 jalepeno, seeded and finely diced
- 1/2 a bunch of cilantro
- 3 cloves garlic, minced
- juice of 1/2 a lime
- salt
- pepper
Cut the fresh vegetables and place them into a bowl. Add the garlic cloves. Squeeze the juice of a lime over top. Twist some salt and pepper into the bowl. 
Gently mix everything together with a spoon. Serve with tortilla chips or as a topper on fish or chicken. I love serving pico de gallo with nachos.
Check out our nachos recipes below:
Buffalo Chicken Nachos with Blue Cheese Crumble 
Shredded Chicken Nachos Nacho Bites 
- 5 Roma tomatoes seeded and diced
- 1/2 purple onion finely diced
- 1 jalepeno seeded and finely diced
- 1/2 a bunch of cilantro
- 3 cloves garlic minced
- juice of 1/2 a lime
- salt
- pepper
- Cut the fresh vegetables and place them into a bowl. Add the garlic cloves. Squeeze the juice of a lime over top. Twist some salt and pepper into the bowl.
- Gently mix with a spoon. Serve with tortilla chips or as a topper on fish or chicken.