A must-have condiment for any Tex-Mex meal! This fresh, delicious Pico de Gallo Salsa is perfect for burritos, nachos, enchiladas, tacos, or anytime you want to enjoy chips and salsa! Forget the store-bought stuff, making a fresh batch is super simple and tastes way better!
Is Tex-Mex food a part of your cooking repertoire? If so, then fresh, delicious salsa is always a must! Many people buy the pre-packaged stuff at the grocery store, but I’m here to tell ya that making a fresh batch is WAYYYYYYY better! Classic Pico de Gallo Salsa is the perfect topping for just about any and every Tex-Mex meal!
Making this salsa super simple, and comes together easily. All you need are a few basic ingredients like tomatoes, onion, cilantro, jalapeno, lime juice, vinegar, and salt! It’s then just a matter of chopping your ingredients, and mixing together. Within minutes you’ll be able to enjoy a fresh, chunky with your favorite tortilla chips!
For this recipe, I like to use red onion, but feel free to substitute white or yellow if you prefer. I also use a full, medium-sized jalapeno pepper – for more heat add another, or for less heat, add just a half or eliminate completely. You can also adjust the cilantro to your taste preference as well.
Add the juice of a lime, a bit of vinegar bit and salt to season, and you’ll have the most amazing Pico de Gallo! Enjoy with chips, or top your favorite nachos, tacos, burritos, enchiladas to complete any Tex-Mex meal!
Looking for additional salsa inspiration? Check out the step-by-step photo instructions I created on How To Make Salsa at Food.com
Here’s the easy recipe:
- 3-4 medium tomatoes, chopped
- 1/2 medium red onion, chopped (about 1/2 cup)
- 1 medium jalapeno, finely diced
- 3-4 sprigs of cilantro, minced (about 1/4 cup)
- juice of 1 lime
- 2 Tbsp. vinegar
- 1/4 tsp. salt
- In a bowl, combine the tomatoes, onion, jalepeno, and cilantro. Mix together to combine. Add the lime juice, vinegar, and salt and stir.
- Enjoy right away.
- Refrigerate in an airtight container for up to one week.