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5 from 2 votes

Pico de Gallo

How to make homemade Pico de Gallo that tastes like a Fiesta on a Chip!
Prep Time15 mins
Total Time15 mins
Course: Sauces and Condiments
Cuisine: Mexican, TexMex
Keyword: pico de gallo
Servings: 4


  • 1 1/2 pounds Roma tomatoes diced
  • 2 Jalapeno peppers diced
  • 1 Anaheim pepper diced
  • 2 cloves garlic minced
  • 1/2 cup onion diced
  • 1/4 cup cilantro chopped
  • 1 tablespoon lime juice
  • 2 tablespoons white vinegar
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper


  • Wash and dry all the veggies and cilantro.
  • Place peppers into a pot of water and bring to boil. Turn off the heat leaving the peppers in the water for 5 minutes. Take the peppers out of the water and set aside to cool down.
  • Finely diced the onion and place it into a small fine mesh colander and soak it in a bowl of water for 10 minutes. Then rinse under cold water and wring out excess water. Add to mixing bowl.
  • Cut peppers in quarters to take out and remove the seeds, then finely dice them and add to the onions. If you like a lot of heat, include the seeds.
  • Add the tomatoes, cilantro, garlic, lime juice and vinegar. Salt and pepper to taste.
  • Mix well and refrigerate for a minimum of one hour. Serve with tortilla chips.