This simple-to-make homemade pico de gallo recipe comes together in minutes and is the perfect topping to any of your Latin inspired meals.
Servings: 8
Prep Time: 10 minutesminutes
Ingredients
8seeded small diced vine-ripe tomatoes
1peeled small diced large yellow onion
1seeded small diced serrano pepper
1/2cupfinely minced fresh cilantro
Juice of 1 lemon or lime or about 3 tablespoons
½teaspoonground cumin (optional)
sea salt and pepper to taste
Instructions
Fillet the tomatoes by remove the outside flesh of the tomato from the seeds. Slice off the bottom of the tomatoes to use as well.
Add the tomatoes along with onions, peppers, lemon juice, cilantro, cumin, salt, and pepper to a large bowl.
Mix until it is completely combined. Adjust any seasonings with more lemon juice, cumin, salt, or pepper.
Notes
Make-Ahead: You can make this homemade salsa up to 1 day ahead of time.How to Store: Place covered in the refrigerator for up to 5 days. This recipe will not freeze well.How to Re-serve: You may need to drain off some of the liquid and re-season it before serving it again.Feel free to use any breed of fresh tomatoes like Roma, heirloom, or even cherry tomatoes.If you want more spice in this recipe, try using a habanero pepper.This salsa will taste even better the next time as it allows time for the flavors to infuse.You can substitute with 2 15-ounce cans of drained diced tomatoes.