Easy Homemade Pico De Gallo (No Cilantro!)
This fresh and easy no cilantro pico de gallo recipe is the perfect addition to your favorite Mexican dishes. It requires simple, basic ingredients and is packed full of fresh flavors, making it a good choice all summer long.
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Fun fact: did you know that pico de gallo literally translates to “rooster’s beak?”
Yeah, I don’t get it either.
Anywho, if you are like me and love love love the flavors of fresh salsa (but maybe don’t enjoy cilantro) this recipe is for you! Even if you aren’t a cilantro hater like me (sorry not sorry), I would encourage you to give this recipe a try. Packed full of flavorful and fresh ingredients, it is a winner winner chicken dinner. Or should I say rooster dinner?
Never mind. Let’s make it!
Reasons to Love This Pico De Gallo
Ingredients You’ll Need
Tips for Preparing to Make This Recipe
- Substitutions: If spice isn’t your thing, you can always substitute the jalapeno pepper with green bell pepper, or just omit it entirely. A red onion can easily be substituted for the white onion.
- Tomatoes: Fresh, ripe tomatoes will provide the best flavor. Use whatever kind of tomato you prefer or have on hand.
- Add ins: Add in other ingredients that you enjoy! Sliced avocado would work nicely, or even fresh fruits like diced pineapple or mango.
- Serving: I recommend serving this pico de gallo with a slotted spoon, especially once it has been sitting awhile. The tomatoes release a lot of moisture, and using a slotted spoon helps to keep dishes from becoming soggy.
Be sure to check out the full recipe and ingredient list below!
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Step by Step Instructions
- Begin by finely chopping the tomatoes, pepper, garlic and onion, making sure to dice them into small pieces. The smaller the better for me, but you can use your preference on this. (Note: I like to use a garlic press to finely mince the garlic).
- Add the diced onion, tomato, garlic and jalapeno pepper to a large bowl. Stir, and then add minced chives, lemon and lime juice, and salt. Stir.
- Adjust seasonings as needed. You may want to add another generous squeeze of lime juice or add more salt. Adjust to your preference!
- Enjoy immediately or keep in an airtight container in the fridge for up to 5 days. I find the longer that pico de gallo sits, the better it gets, so I often like to make it ahead of time and let it sit for a little while in order to get the best flavor.
How to Serve
Pico de gallo is an incredibly versatile topping. I make it often during the summer months and serve it with this Mexican shredded beef. It pairs well with tortilla chips for an easy snack, tacos, burrito bowls, nachos, grilled chicken, and even scrambled eggs!
Recipe FAQs
Stored in an airtight container, homemade pico de gallo stays fresh for about 4-5 days.
Yes! Pico de gallo tastes even better after sitting for 30 minutes to 1 hour to let the flavors meld. Just give it a quick stir before serving.
Roma tomatoes or vine-ripened tomatoes work best because they’re firm and less watery. If you use juicy tomatoes, try removing the seeds and pulp to avoid a soggy mixture.
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Homemade Pico De Gallo (No Cilantro!)
Ingredients
- 1 lb fresh tomatoes finely diced
- 1 white onion finely diced
- 1 medium jalapeno pepper finely diced
- 2 cloves fresh minced garlic
- 3 tbsp fresh chives minced
- 2 tbsp fresh lemon juice
- 1 tbsp fresh lime juice
- 1/2 tsp salt
Instructions
- Begin by chopping the tomatoes, pepper, garlic and onion, making sure to dice them into small pieces. The smaller the better for me, but you can use your preference on this. (Note: I like to use a garlic press to finely mince the garlic).
- Add the diced onion, tomato, garlic and jalapeno pepper to a large bowl. Stir, and then add minced chives, lemon and lime juice, and salt. Stir.
- Enjoy immediately or keep in an airtight container in the fridge for up to a week. I find the longer that pico de gallo sits, the better it gets, so I often like to make it ahead of time and let it sit for a little while in order to get the best flavor.
Notes
-
- Substitutions: If spice isn’t your thing, you can always substitute the jalapeno pepper with green bell pepper, or just omit it entirely. A red onion can easily be substituted for the white onion.
- Tomatoes: Fresh, ripe tomatoes will provide the best flavor. Use whatever kind of tomato you prefer or have on hand.
- Add ins: Add in other ingredients that you enjoy! Sliced avocado would work nicely, or even fresh fruits like diced pineapple or mango.
- Serving: I recommend serving this pico de gallo with a slotted spoon, especially once it has been sitting awhile. The tomatoes release a lot of moisture, and using a slotted spoon helps to keep dishes from becoming soggy.
- Storage: Homemade pico de gallo will store well in an airtight container in the fridge for 4-5 days.
If you enjoyed this easy recipe for homemade pico de gallo, make sure to come back and leave a comment and a 5 star rating! Tag me on Instagram with your creations @ourhandcraftedhomeblog.
Enjoy,
