Pico de Gallo Homemade Authentic Mexican Salsa Recipe

Serve with burritos, carne asada, enchiladas, chicken, fish tacos, beef tacos, scrambled eggs, and warm tortilla chips, to make your hungry family happy.

Ingredients

2 cups diced tomato

1/8 cup fresh lime juice

2 garlic cloves, minced

1/2 teaspoon table salt

1/2 cup diced white onion

1/2 cup chopped fresh cilantro

1 jalapeño pepper diced

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Double or triple the recipe if you are feeding a crowd because they will eat it all.

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Instructions:

In a small bowl, combine the chopped tomato, onion, cilantro, garlic, jalapeño, lime juice and salt. Stir to combine throughly.

Chill until ready to use.

The secret lies in the tomatoes!

Serving immediately: if you’re serving your pico de gallo immediately once prepared, you can go ahead and chop up your ripe tomatoes with pulp and juice.

Refrigerating for later: for later use, I have found the BEST way to keep it fresh is to scoop out the pulp (seeds and juice) and chopping up the outer layer of the tomato. This helps keep your pico fresh without getting soggy or super watery!