You’ve asked, and here it is—my famous pico de gallo recipe prepared with the help of my trusty Chop Wizard and featured in Confessions of a Compulsive Chopper (Shopper). A mouth-watering blend of fresh ingredients and vibrant flavors that never fail to impress, whether it’s for family gatherings or solo snack sessions.

Why This Is The Best Pico De Gallo Recipe

This Pico De Gallo recipe is all about the balance of flavors, textures, and bright colors! Simple to make and crafted with the freshest ingredients, this pico de gallo recipe comes together cheaper, better, faster than a trip to your local taqueria. Having spent most of my adult years in sunny California, I can personally vouch for its authentic flavors!

What You’ll Need

From juicy tomatoes to aromatic cilantro, each component plays a crucial role in crafting the perfect Pico De Gallo. Here’s what you’ll need to gather:

Tomatoes

I prefer Roma for their meatiness, but beefsteak or plum tomatoes work well too. Just make sure they’re ripe!

Onion

White or red, though I lean towards red for its color and extra kick.

Bell Pepper

While green is my preference, yellow or red will also do the trick!

Fresh Garlic

Minced is best, but if you’re out, feel free to amp up the garlic powder.

Fresh Cilantro

If you’re a cilantro fan like me, go wild! If not, you can try parsley or Mexican oregano, or simply omit it.

Lime

Freshly squeezed juice and zest of one lime, or lemon juice in a pinch. For a tangy twist, consider a splash of apple cider vinegar.

Jalapeño

Proceed with caution—I’m not one for heat! Seed and finely chop to taste.

Spices

A pinch of garlic powder, cumin, salt, and pepper to suit your palate. Adjust as needed for that perfect flavor balance.

How to Make Pico De Gallo—Cheaper, Better, Faster!

Preparing your very own batch of homemade pico de gallo is easier and quicker than you might think! Start by giving those tomatoes, onions, and bell peppers a nice, even chop. If you’ve got a Chop Wizard tucked away in your kitchen, now’s the time to dust it off—it’s a real time-saver, believe me!

Once everything’s chopped up, toss them into a big mixing bowl along with some minced garlic, diced jalapeño, and a handful of fresh cilantro. Squeeze in some lime juice, making sure it’s evenly distributed.

Then comes the fun part—sprinkle in some garlic powder, ground cumin, salt, and pepper, adjusting to your taste preferences. Give it all a good mix until everything’s nicely combined, then pop it in the fridge for at least 30 minutes to let those flavors mingle.

When you’re ready to dig in, grab some crispy tortilla chips or use it as a topping for tacos, nachos, baked potatoes, or grilled meats.

So there you have it—cheaper, better, faster pico de gallo ready to elevate your dishes and impress your taste buds in no time!

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5 from 2 votes

Mary's Famous Pico de Gallo

And now in follow-up to an earlier post, Compulsive Chopper. Many of you requested my recipe for salsa that you see in the photos, made using my lovely Chop Wizard. Here you go …

Prep Time15

Chill in refrigerator30

Total Time45

Course: Appetizer

Cuisine: Mexican

Servings:

Calories: 54kcal

Ingredients

12 Roma tomatoes, diced
1 red onion, chopped
1 bell pepper (green, yellow or red), diced (optional)
2 cloves garlic, minced
fresh cilantro, finely chopped
1 lime, juice and zest to taste
1 jalapeno, seeded and minced to taste
1 pinch garlic powder or to taste
1 pinch ground cumin or to taste
1 tspn salt or to taste
1 tspn ground black pepper or to taste

Instructions

In a large mixing bowl, combine the diced tomatoes, chopped onion, diced bell pepper, minced garlic, diced jalapeño, and chopped cilantro.
Squeeze fresh lime juice over the mixture ensuring even distribution.
Sprinkle garlic powder, ground cumin, salt, and pepper over the salsa, adjusting the amounts to suit your taste preferences.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and intensify.
Serve. Repeat often. Enjoy!

Nutrition

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