There’s nothing I love more than making fresh homemade pico de gallo! The fresh tomatoes, peppers, and onions paired cilantro make for an amazing taste experience. One of my wife’s favorite dishes is a chicken and rice bowl topped with my homemade pico. You can also enjoy homemade pico by scooping it with fresh tortilla chips, or you can use it to top a homemade taco (try making our homemade wheat tortillas), tostada, or even nachos. It’s fresher than regular salsa, and it’s super healthy too!
What Makes My Homemade Pico de Gallo Special
My version of pico de gallo uses green bell peppers instead of jalapenos. This creates a recipe that is not spicy at all, but it’s absolutely packed with flavor. For our small family of two and a half, one batch lasts for two or three meals. We’ll often have rice bowls on day one, followed with tacos the following evening to ensure we use up all of this delicious stuff. If you have a family of six, this amount of pico should be enough for one meal that everyone can enjoy.
For Best Results When Making Homemade Pico de Gallo
When we can, we try to make this yummy recipe earlier in the day to allow all of the ingredients to marinate together. It tastes a little bit more flavorful when it’s been sitting for a while! But if you’re pressed for time, you can make this right when you need it, and it will still taste delicious.
Another thing to keep in mind is that the amount of pico you make will depend on the size of the vegetables that you use. This is why, in the recipe below, I recommend tasting it and adding more ingredients based on your taste test. Sometimes you may need to add a little something to get the flavors just right!
Juan’s Homemade Pico de Gallo
This delicious homemade pico de gallo is flavorful and mild in spice. It pairs perfectly with your favorite tacos, nachos, or tortilla chips.
Finely chop your tomatoes, discarding the top and bottom where the stem is.
Finely chop your bell peppers, discarding seeds and stem.
Peel and then finely chop your white onions, discarding the tops and bottoms.
Finely chop your cilantro.
Pour all chopped veggies into a bowl. Add your olive oil and apple cider vinegar, plus cilantro and salt to taste.
Give all ingredients a good stir with a wooden spoon. I like to put a lid on my bowl and shake vigorously.
Taste test and then add more cilantro, salt, oil, or vinegar if needed. Sometimes you need to adjust the measurements depending on the size of the vegetables you use!
Did You Try This Recipe?
If you try this recipe, be sure to tag @LaurenMagazine in your photos on Instagram. I hope you enjoy it as much as we do!
