Name: Spicy Tomato Salsa
Prep time: 10 min
Total time: 10 min
Yield: 300
Cuisine: Many
Ingredients: 5 medium tomatoes - deseeded and finely chopped; 1 onion - finely chopped; 2 - 3 green chillies - finely chopped; 1 teaspoon salt - or to taste; 3 cloves garlic, finely chopped; 3 tablespoon finely chopped fresh coriander; 2 tablespoons beer; Juice of one lime

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This homemade pico de gallo can be made as mild or spicy as you like. So good!

When if comes to pico de gallo, there are of course many different recipes. They are all quite similar though. This homemade pico de gallo recipe will get you restaurant quality results or better.

You will love your homemade pico de gallo served with corn chips or as a topping for tacos, burritos and any time you want a bit of a fresh kick.

What is homemade pico de gallo?

Pico de gallo, also known as salsa fresca or salsa cruda, is a fresh and uncooked salsa that from Mexico. You are also very likely to see the same combination of ingredients in other cuisines though the name will be different.

What is in a typical pico de gallo?

Pico de gallo is a simple yet flavourful condiment that typically includes the following basic ingredients:

Tomatoes: Diced fresh tomatoes form the base of pico de gallo. Use ripe, flavorful tomatoes for the best results.
Onions: Finely chopped onions, usually red or white, add a sharp and pungent flavor to the salsa.
Cilantro (Coriander): Fresh cilantro leaves, chopped, contribute a bright and citrusy herbaceous flavor.
Jalapeños or Serrano Peppers: Diced or finely chopped for a bit of heat. The seeds and membranes can be removed for a milder version.
Lime Juice: Freshly squeezed lime juice adds acidity and brightness to the salsa.
Salt: To taste, enhancing the flavors of the other ingredients.

How long can you keep this in the fridge?

You can store your homemade pico de gallo in the fridge for up to three days. It’s best eaten fresh though. I usually make it, let it chill for a half hour and serve.

Can you freeze pico de gallo?

Although you can, I don’t recommend doing so. It’s much better served fresh.

What can you serve this with?

Lots of things! While you’re here, why not check out pork pibil tacos, pork carnita tacos or over homemade refried beans.

Step by step photoghraphs

Get your ingredients together before starting. The beer adds a nice touch but can be left out.

Chop all the ingredients to your liking. I prefer it a bit chunky.

How spicy do you want your pico de gallo?

That’s really up to you. I used a couple of japapeño this time around. You can also use serrano chilies which are spicier but just as tasty.

Use as many or as few chilies as you like. Feel free to experiment with other chilies too.

Mix all the ingredients together and be sure to have a few corn chips nearby. Try it and adjust to taste. Be liberal with the salt!

Have you tried this pico de gallo recipe?

If so, please give it a star rating in the recipe card below and leave a comment. I love receiving feedback and I’m sure other readers of my blog do too. Thank you.

Yield: 300ml

Spicy Tomato Salsa

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

5 medium tomatoes - deseeded and finely chopped
1 onion - finely chopped
2 - 3 green chillies - finely chopped
1 teaspoon salt - or to taste
3 cloves garlic, finely chopped
3 tablespoon finely chopped fresh coriander
2 tablespoons beer
Juice of one lime

Instructions

Mix all of the ingredients together in a large bowl.
Place in the fridge for the flavours to develop for about an hour.
Serve as a topping on whatever dish you want. This goes well with corn chips too.