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spicy pico de gallo

Spicy Pico de Gallo

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. 
5 from 4 votes
Prep Time 40 mins
Total Time 40 mins
Course Snack


  • 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
  • salt, to taste


  • 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!
  • 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.


*Strain over a bowl and save the tomato drippings for another purpose. Try adding to your next batch of chili or tomato-based soup.
Add any type of pepper you'd like! Go mild with bell pepper or try tossing in a poblano for a mild heat.
Keyword pico de gallo, spicy pico de gallo
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