It's quick and easy to make Homemade Pico de Gallo! Serve this chunky salsa with tortilla chips or add to tacos, burritos, quesadillas, etc.
- 3 medium tomatoes finely chopped
- ½ cup fresh cilantro chopped
- ¼ cup yellow onion finely chopped
- 1 Tablespoon fresh lime juice
- 2 teaspoons minced garlic
- 1½ teaspoons jalapeño seeded, finely chopped
- salt and black pepper, to taste
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Chop tomatoes into small chunks. Place all tomatoes, seeds and juice into a small serving bowl. Add chopped cilantro, minced garlic, diced jalapeno, onion and fresh lime juice; stir to combine. Season to taste with salt and pepper then stir.
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Transfer ⅓ cup of the Pico de Gallo into a separate bowl. Use an immersion blender to break down the tomatoes, etc. a bit. *Use a meat mallet OR blender to pulverize tomatoes if you don't have an immersion blender. This blending will produce some tomato juice. Add entire mixture back into bowl of salsa.
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Stir well to combine. Cover bowl; refrigerate Pico de Gallo at least 30 minutes to allow flavors to fully develop (for best taste). Serve and enjoy!