Easy homemade Pico de Gallo recipe features only six simple and classic ingredients like tomatoes, jalapenos, onions, cilantro, garlic, and fresh lime juice.
Dice all the vegetables and add them into the bowl. (Note: if you want pico to be spicier, leave jalapeno seeds in, otherwise, discard them.)
Squeeze in lime juice and add cilantro and salt. Mix everything together and let it sit for a few minutes to marinate together and for tomatoes to give out more juice.
Notes
Storing: Make sure to store your Pico de Gallo in a glass jar with a lid or another glass airtight food storage container. Remember that tomatoes are quite acidic, it’s best to store them in glass containers. Keep it refrigerated! In an airtight container in the refrigerator, it will last about 3 days. Since all the veggies are fresh and not cooked, the shelf life is shorter.
Note: Remember to use a clean spoon to get some out of the jar and I highly recommend using a slotted spoon so you don’t add too much liquid to your dish.
Freezing: I do not recommend freezing Pico de Gallo.