Go Back Email Link
–+ servings
Kymberley

How to Make Homemade (Pico de Gallo) Garden-Fresh Salsa

5 from 1 vote
Fresh Pico de Gallo is the best! Eat it with tortilla chips, pile it on tacos, burritos, tostadas, enchiladas, and quesadillas, or serve it over pinto or black beans as a side dish. It’s addictive!
Print Recipe Pin Recipe
Share Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 3 cups
Course: Accompaniment, Appetizer, Condiment, Snack
Cuisine: American, Mexican
Calories: 65
Ingredients Equipment Method Nutrition Notes
Cook Mode

(Click to prevent your screen from going dark.)

Ingredients
  

  • 2 to 3 medium fresh fleshy tomatoes about 1-1/2 pounds stemmed and coarsely chunked
  • 1 medium Green Bell Pepper chopped
  • 1 medium Red Bell Pepper chopped
  • 1 medium Yellow bell Pepper chopped
  • ½ medium Red Onion chopped
  • 1 large handful of curly-leaf Parsley chopped (can substitute Cilantro)
  • 2 Jalapeño Peppers stemmed and seeds removed, then minced
  • 2 cloves of fresh Garlic minced
  • 1-2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Kosher Salt +/- more to taste
  • Juice of 1 lime

Equipment

  • 1 Large Bowl
  • 1 Cutting Board
  • 1 Utensils (Cooks Knife, Measuring Cups & Spoons, Large Spoon)

Nutrition

Calories: 65kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 787mgPotassium: 592mgFiber: 4gSugar: 7gVitamin A: 2622IUVitamin C: 186mgCalcium: 34mgIron: 1mg

Method
 

Prep the Ingredients
  1. Coarsely chop the tomatoes, sweet peppers, onion, and parsley, adding each to a large bowl. Then mince the jalapeños using disposable prep gloves or wash your hands thoroughly with soap and water after handling, avoiding touching your eyes (or other sensitive parts) for several hours. Add the minced jalapeño to the bowl, then the minced garlic, one tablespoon of the vinegar, kosher salt, and the lime juice. Stir lightly to combine.
    2 to 3 medium fresh fleshy tomatoes, 1 medium Green Bell Pepper, 1 medium Red Bell Pepper, 1 medium Yellow bell Pepper, 1/2 medium Red Onion, 1 large handful of curly-leaf Parsley, 2 Jalapeño Peppers, 2 cloves of fresh Garlic, 1-2 tablespoons Apple Cider Vinegar, 1 teaspoon Kosher Salt, Juice of 1 lime
    Coarsely chop the tomatoes, sweet peppers, onion, and parsley, adding each to a large bowl. Add the minced jalapeño to the bowl, then the minced garlic, one tablespoon of the vinegar, kosher salt, and the lime juice. Stir lightly to combine.
Taste & Adjust
  1. Remove a small amount of the salsa mixture for tasting with a spoon. Add more salt and vinegar if necessary and adjust the overall heat of the salsa. [1] Once satisfied with the taste, cover and let the salsa mixture sit (at room temperature or chilled) for 1-2 hours for the flavors to blend and develop before serving.
    1 teaspoon Kosher Salt, 2 Jalapeño Peppers
    Remove a small amount of the salsa mixture for tasting with a spoon. Add more salt and vinegar if necessary and adjust the overall heat of the salsa. Once satisfied with the taste, cover and let the salsa mixture sit (at room temperature or chilled) for 1-2 hours for the flavors to blend and develop before serving.
Serve
  1. Enjoy with tortilla chips, tacos, burritos, tostadas, and quesadillas, or serve over pinto or black beans as a side dish.
    Enjoy with tortilla chips, tacos, burritos, tostadas, and quesadillas, or serve over pinto or black beans as a side dish.

Kitchen Notes

Footnotes:
[1] When tasting the fresh salsa, if it is too hot from the jalapeños, add another coarsely chopped tomato to cut down on the heat. If you prefer the salsa to be a bit hotter, add a few seeds from the jalapeños to increase the heat factor of the condiment.

Personal Notes

Click here to add your own private notes.

Tried this recipe?

Please consider Leaving a Review!

This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.

QR Code linking back to recipe