Forget store bought! You can make your own Fresh, Easy Pico de Gallo From Scratch with just a few simple ingredients and less than 10 minutes! 
Guys. How have I not shared this recipe with you before?! It’s shameful! This Pico de Gallo From Scratch is a staple in our house. Staple like we make a big batch of it almost every single week. Have you ever looked at the ingredient list of pre-made picos and salsas in the store and noticed the sugar that’s added to it? Bah. So unnecessary. Instead, you can just make your own at home with simple, fresh, healthy ingredients.
Fresh roma tomatoes. Fresh cilantro. Fresh jalapeno. Fresh red onion. Fresh lime juice. Topped with a little salt and hot sauce. Are you getting my drift here? 
If you guessed “fresh,” ding ding ding! Seriously. Less than 10 minutes to this super fresh Pico de Gallo From Scratch. Does it get any easier than that?
Add this to your Sunday meal prep and then you’ll be all set for your weeknight Crock Pot Chicken Enchilada Tacos, Crock Pot Chicken Carnitas Tacos, Crock Pot Pork Verde, or even just to snack on with some homemade crackers or tortilla chips! I often top salad greens with pico, some avocado, sour cream, and some cheese and make myself a super easy, super healthy vegetarian salad. Boom. Easy. Fresh. Healthy.
However you eat it, you wont be disappointed – except of course with how blah all of the store bought pico will taste to you from now on!
Enjoy! And don’t forget to follow me on Facebook, Instagram, and Pinterest and share with me your #ServedFromScratch creations! I love to see them!
Fresh, Easy Pico de Gallo
Ingredients
- 2 lbs fresh roma tomatoes
- 1/2 medium red onion
- 1 large bunch of cilantro
- 1 jalapeno
- 1/2 tsp kosher salt
- Juice from 1 lime
- hot sauce to taste Our favorite is Tapatio
Instructions
- Dice tomatoes, red onion, jalapeno, and chop cilantro. Add to a bowl. Sprinkle salt on top and then squeeze fresh lime juice over salt.
- Mix well and add hot sauce to taste and mix well.
- Serve with your favorite tacos or with chips.
- Store in airtight container in fridge up to a week.
I would drop sauce and control heat with a combo of capsicum and serrano peppers, your recipe is very close to restaurant, but actual pico is made with serranos and sometimes a mild chili, which is why i suggest capsicum. adding a cooked product (the hot sauce) destroys the fresh garden taste of the pico di gallo. We all have our proclivities, cook as you will and let that be the whole of the law, but I make mine with tomato, onion, serrano, cilantro, lime juice and salt. That is it. I find the jalapeno to be a distracting flavor as well, the serranos are perfect for the balance.
GREAT tips, thank you Madison!!