This homemade pico de gallo recipe is so ridiculously easy to make, is super healthy, and goes great with Mexican food. We love it as a topping on salads.
Even though the recipe calls for jalapeño, it’s really not spicy at all. Granted, I guess it could all just depend on your taste buds, but I’ve never found fresh jalapeño spicy–canned, pickled jalapeño is spicier than fresh though. Because it’s not spicy, we just use homemade pico de gallo for any recipe that could benefit from a bit more flavor. If we want spicy, we go with a legit salsa recipe like salsa de arbol or salsa verde.
The great thing about this pico recipe is that, aside from being quick & easy, it is packed with superfoods like tomatoes and cilantro.
If you’re an avid meal prepper, we love prepping this for the week to pair with our all time favorite healthy blackened chicken salad! It is one of my go-to’s for lunch during the week.
It is also a great topping for our black bean enfrijoladas which is another super healthy meal idea that can work for breakfast, lunch, or dinner (depending on your fillings).
For me, this recipe makes a good amount of pico for the week. However, if you are planning on having your whole family eat it on multiple occasions, you may want to double the recipe. Our kids are still pretty young (2&3) and always tell me that they don’t want “onions” so I make this primarily for me, especially since Scott works long hours keeping him from eating it too.
- 1 fresh jalapeño
- 2 vine ripened tomatoes
- 1/2 small onion
- 1 small handful cilantro, stems removed
- 1 lime
- Finely chop all ingredients except lime and combine in a bowl.
- Squeeze juice of 1 lime over mixture and stir well.
- Store in fridge and serve cold =)