Homemade pico de gallo made with fresh, homegrown tomatoes is a seasonal guilty pleasure. I spice my pico de gallo up by benching green bell peppers and putting in serrano or jalapeno peppers.
One of my favorite parts of summer in Minnesota is ALL OF THE FRESH TOMATOES. It truly is like Christmas in July.
My 8 feet x 20 feet raised garden bed is literally half tomato plants because I can’t get enough of fresh, homegrown tomatoes. And because the ones available in the supermarket just make me sad.
So what do I do with all of these tomatoes? Lots of things! But let’s talk about one of my favorite ways to eat ‘em - in homemade pico de gallo.
What is pico de gallo?
Pico de gallo is a fresh, no-cook salsa made from tomatoes, peppers, onions, lime juice, salt, and (if you insist), cilantro. It's chunky and refreshing, commonly served with chips as an appetizer or alongside tacos, burritos, or quesadillas.
Since spicy food is my jam, I swap out the traditionally used bell pepper for a hotter pepper. I’ve found that Serrano and jalapeno peppers add just the right amount of heat. I like to slip in some cumin too because its earthy warmth and subtle hints of lemon enhance the flavor.
How do you make spicy pico de gallo?
Aim for a small, uniform dice on your peppers, onions, and tomatoes. This creates a pleasing presentation and ensures you're getting similar amounts of each ingredient in every scoop. Combine those three ingredients with lime juice, fresh cilantro (or parsley if you're a cilantro-hater like me), and salt. Stir then let sit for a few hours to allow the flavor to meld together and get awesome.
INGREDIENTS
- 1 ½ pounds ripe tomatoes, diced (equals bout 3 cups; use any medium to large size tomato you’d like!)
- 1 medium-sized red onion, finely diced
- 2 serrano or jalapeno chilies, finely diced (remove the seeds and pith)
- 1 tablespoon fresh-squeezed lime juice
- 1 tablespoon fresh cilantro or parsley
- 1 teaspoon cumin (optional)
- salt, to taste
INSTRUCTIONS
Sprinkle the diced tomatoes with a few dashes of salt and put them in a strainer over a bowl*. Let sit for 20 to 30 minutes to let the excess moisture drain away from the tomatoes*. Don’t skip this step or you’ll get soupy pico!
Combine all of the ingredients in a bowl and mix well to combine.
Taste and season with additional salt, if necessary.
Refrigerate for an hour minimum before diving in to allow the flavors to meld.
NOTES*
Strain the tomatoes over a bowl and save the tomato drippings for another purpose. Try adding to your next batch of chili or tomato-based soup or Bloody Mary.
Pico de Gallo Variations
Once you've got the basic recipe down, you can make some fun pico de gallo variations :). Try adding in:
- Avocado
- Garlic
- Hot sauce
- Cayenne pepper
- Black or pinto beans
Or try one of these other stellar pico de gallo recipes:
Frequently Asked Questions
I advocate for using whatever mid-to-large size tomato you’d like – Brandywine, Beefsteak, Better Boys, Roma, and even those fun colored ones, like the yellow and orange varieties. It mixes up the flavor and presentation.
For best results, use within 4 days. Store in a lidded container in the refrigerator. It will continue to release moisture as it sits, so you may need to strain before eating.
Absolutely! I would actually recommend making this spicy pico de gallo at least 2-3 hours before serving so the flavor have time to meld. For the freshest bites, I aim to serve and eat within a couple days; after a while the onion and the peppers will lose their crunch, softening due to the acidity from the tomatoes and lime juice.
The secret to the best pico de gallo is to use the freshest ingredients available and to salt and strain the tomatoes beforehand. Removing the excess moisture from the tomatoes improves the consistency of the pico as it sits so you don't wind up with a watery salsa.
If you want to use up leftover pico de gallo but are sick of chips and salsa, you can try adding it to soups, tacos, and more! Check out What to do with Leftover Pico de Gallo for more tasty ideas.
So go find yourself some fresh, juicy tomatoes and get to work making this Spicy Pico de Gallo! Before good tomato season officially comes to an end.
If you like Spicy Pico de Gallo, you may also enjoy:
- Easy Seasoned Refried Beans
- Doritos Taco Salad Board
- Dill Pickle Quesadilla
- Tex-Mex Pasta Salad
- Chorizo Street Tacos
Spicy Pico de Gallo
Ingredients
- 1 ½ pounds ripe tomatoes, diced (equals bout 3 cups; use any medium to large size tomato you’d like!)
- 1 medium-sized red onion, finely diced
- 2 serrano or jalapeno chilies, finely diced (remove the seeds and pith)
- 1 tablespoon fresh-squeezed lime juice
- 1 tablespoon fresh cilantro or parsley
- 1 teaspoon cumin (optional)
- salt (to taste)
Instructions
- Sprinkle the diced tomatoes with a few dashes of salt and put them in a strainer. Let sit for 20 to 30 minutes to let the excess moisture drain away from the tomatoes*. Don’t skip this step or you’ll get soupy pico!1 ½ pounds ripe tomatoes, diced
- Combine all of the ingredients in a bowl and mix well to combine.1 medium-sized red onion, finely diced, 2 serrano or jalapeno chilies, finely diced, 1 tablespoon fresh-squeezed lime juice, 1 tablespoon fresh cilantro or parsley, 1 teaspoon cumin, salt
- Taste and season with additional salt, if necessary.
- Refrigerate for 2-3 hours before diving in to allow the flavors to meld.
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