Homemade pico de gallo with fresh garlic takes 15 minutes and a sharp knife, and it beats anything from a tub. Ripe tomatoes, jalapeño, cilantro, and lime keep it bright, while the raw garlic adds savory depth. Spoon it over eggs, grilled meats, or straight onto keto chips.
There’s nothing quite like the vibrant, zesty punch of homemade Pico de Gallo. Also known as salsa fresca, this simple dip is a staple for a reason. While its name literally translates to ‘rooster’s beak’ (don’t worry, no roosters were harmed in the making of this recipe!), its flavor is all about fresh-from-the-garden goodness. My version adds a little secret weapon for an extra layer of savory flavor: fresh garlic. Trust me, it takes this classic dip from great to absolutely unforgettable.
Ingredients
• 2 vine-ripened tomatoes, about 225g (7.9 oz), seeded and finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1 small onion, about 70g (2.47 oz) or ½ cup, finely chopped
• 2 tablespoons / 8g (0.28 oz) chopped fresh cilantro
• 1 tablespoon / 15ml (0.5 fl oz) fresh lime juice
• ¼ teaspoon / 1.5g (0.05 oz) sea salt
Instructions
1. Directions
2. In a medium bowl, combine the finely chopped tomatoes, jalapeño, garlic, onion, cilantro, lime juice, and sea salt.
3. Stir gently until all the are well incorporated.
4. Taste and adjust the seasoning, adding more salt or lime juice if needed.
5. For best results, let the pico de gallo sit for at least 10-15 minutes to allow the flavors to meld together before serving. Store in an airtight container in the refrigerator for up to one week.
Nutritional Information
• Serving Size: 2 tablespoons
• Calories: 7
• Fat: 0.3g
• Protein: 0.5g
• Total Carbs: 1.7g (0.06 oz)
• Fiber: 0.2g
• Net Carbs: 1.5g (0.05 oz)
Pro Tips
• Use firm, ripe Roma or vine-ripened tomatoes. They have less water content, which prevents your pico de gallo from becoming too soupy.
• Allow the pico de gallo to marinate in the refrigerator for at least 15-30 minutes before serving. This gives the flavors time to meld together for a more robust taste.
• For a milder salsa, be sure to remove all the seeds and white membranes from the jalapeño. For more heat, leave some of the seeds in.
FAQ
Q: What kind of tomatoes are best for pico de gallo
A: Firm, ripe Roma or vine-ripened tomatoes are best because they have less water content. This helps prevent your pico de gallo from becoming too soupy.
Q: How can I make pico de gallo less spicy
A: To make a milder pico de gallo, ensure you remove all the seeds and the white membranes from the jalapeño pepper, as that is where most of the heat is stored.
Q: How long does homemade pico de gallo last
A: When stored properly in an airtight container in the refrigerator, fresh pico de gallo will last for up to one week.
Q: Why should I let pico de gallo sit before serving
A: Allowing the pico de gallo to sit for at least 10-15 minutes gives the flavors time to meld together. This marinating process results in a more robust and cohesive taste.
Pro Tips
- Choose firm Roma or vine-ripened tomatoes and seed them before chopping — their lower water content keeps the salsa from turning soupy.
- Let the finished pico marinate in the fridge for 15-30 minutes so the garlic and lime soften into the tomatoes.
- For mild heat, remove every seed and white membrane from the jalapeño; leave some in for a spicier batch.
- Mince the garlic finely and let it sit in the lime juice for a few minutes to take the raw edge off.
- Store in an airtight container in the refrigerator for up to 1 week and drain off any accumulated juice before serving.
Frequently Asked Questions
Is pico de gallo keto-friendly?
In sensible portions, yes: a 2-tablespoon serving has 1.7 g of total carbs and 0.2 g of fiber (1.5 g net). The tomatoes carry most of the carbs, so spoon it rather than ladle it.
How long does homemade pico de gallo last in the fridge?
Up to 1 week in an airtight container. Stir well and drain off excess liquid before serving.
Can I make pico de gallo ahead of time?
Yes — it actually tastes better after 15-30 minutes of marinating. You can chop everything a day ahead and stir in the cilantro and lime juice just before serving for the freshest color.
How can I make the salsa less spicy?
Remove all the seeds and white membranes from the jalapeño, or use just half the pepper. The tomatoes, onion, and garlic carry plenty of flavor without the heat.
Recipe card below.
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Homemade Pico de Gallo with Fresh Garlic
Ingredients
Method
- Directions
- In a medium bowl, combine the finely chopped tomatoes, jalapeño, garlic, onion, cilantro, lime juice, and sea salt.
- Stir gently until all the are well incorporated.
- Taste and adjust the seasoning, adding more salt or lime juice if needed.
- For best results, let the pico de gallo sit for at least 10-15 minutes to allow the flavors to meld together before serving. Store in an airtight container in the refrigerator for up to one week.
