Fresh Homemade Pico De Gallo
Bring a vibrant, zesty punch to your table with this fresh, homemade Pico De Gallo. Bursting with juicy tomatoes, crisp onions, spicy jalapeños, and fresh herbs, this easy-to-make condiment delivers authentic, chunky flavor that pairs perfectly with tortilla chips, tacos, or grilled meats.
Recipe Details
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Prep Time: 15 minutes
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Total Time: 15 minutes
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Servings: 6 to 8 portions
Ingredients
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6 tomatoes
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3 jalapeños (warning: hot)
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1 medium white onion
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1/2 medium red onion
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1 cup cilantro (or a little less if preferred)
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5 cloves garlic
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Optional: Juice of 1 fresh lime and salt to taste.
Step-by-Step Instructions
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Prep the Vegetables: Finely dice the tomatoes, white onion, and red onion. Mince the garlic cloves completely.
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Handle the Heat: Carefully mince the jalapeños, removing the seeds and membranes if you prefer a milder spice level, or keeping them in for an extra kick.
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Chop the Herbs: Chop the fresh cilantro finely.
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Combine: In a large mixing bowl, combine the diced tomatoes, jalapeños, white onion, red onion, cilantro, and minced garlic.
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Mix and Serve: Toss everything together gently until well incorporated. Season with a pinch of salt and a squeeze of fresh lime juice if desired, then serve immediately or chill for later.
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Frequently Asked Questions
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How do I keep pico de gallo from getting watery? For the best texture, gently squeeze out some of the excess seeds and watery pulp from the tomatoes before dicing them.
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How long does it stay fresh? Store any leftovers in an airtight container in the refrigerator for up to 2 to 3 days.
