Homemade Pico de Gallo (The Salsa I Meal Prep Every Week) Whisk and Wine

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This Homemade Pico de Gallo isn't just for taco night - it's my every week, goes-on-everything, fresh flavor fix. I chop it by hand every Sunday, and I'm lucky if it lasts until Friday. It's minimalist cooking at its best - just four real ingredients (tomatoes, onion, cilantro, and lime) that prove you don't need much to make something crave-worthy.

A bowl of homemade pico de gallo with a beautiful lime slice over a wooden board.

Juicy cherry or grape tomatoes, crisp onion, and fresh lime make it the thing I reach for constantly - spooned over eggs in the morning, tucked into protein bowls at lunch, and piled high on tacos for dinner. Hand-chopping every ingredient keeps it crisp, never watery, and so much better than anything from a jar. Try it on top of High Protein Enchiladas Verde or as a garnish on tacos made with homemade Sourdough Discard Flour Tortillas and you'll see why it's on repeat in my kitchen.

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Why You'll Love This Homemade Pico de Gallo
Ingredients You'll Need
How to Make Homemade Pico de Gallo
Substitutions for Homemade Pico de Gallo
Variations
Equipment to Make this Hand-Chopped Salsa
How to Store Homemade Pico de Gallo
J.Wine's Top Tip
How I Use This Fresh Pico de Gallo All Week
FAQ
Taco Night Essentials
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Why You'll Love This Homemade Pico de Gallo

Meal-prep magic. Make it once and use it all week - from breakfast to taco night.
Bright, clean flavor. Fresh lime, cilantro, and juicy tomatoes do all the heavy lifting.
Chopped, not blended. The texture stays crisp, the flavor stays bold, and it never turns watery.

Ingredients You'll Need

This is what I love most - four honest ingredients, chopped fine and mixed simply. No shortcuts, no gadgets, no fluff.

Overhead shot of onion, lime, cilantro and tomatoes on a board for pico de gallo.

This four-ingredient salsa comes together quickly!

Cherry or grape tomatoes
Yellow onion
Fresh cilantro
Lime
Salt (optional, to taste)

See recipe card for quantities.

How to Make Homemade Pico de Gallo

Simple, fresh, and fast - this four-ingredient salsa is all about the knife work.

A bowl that shows diced tomatoes, onions and cilantro in a line before being mixed up for pico de gallo.

Chop everything finely. Dice the tomatoes, onion, and cilantro by hand for the best texture. Avoid the food processor.

Tomatoes, onion, cilantro in a bowl to make homemade pico de gallo.

Combine in a bowl or jar. Add all chopped ingredients to a medium bowl or 1-liter jar.I love these Le Parfait jars. Top with lime and salt if using - and that's it!

Substitutions for Homemade Pico de Gallo

Here are some ways you can change up pico de gallo.

Tomatoes: Any firm, flavorful cherry or grape tomatoes work beautifully.
Lime: Fresh is best, but bottled lime juice will do in a pinch.
Herbs: Try a mix of cilantro and parsley for a milder version.

Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.

Variations

Once you've nailed the four-ingredient base, play a little.

Add diced jalapeño or serrano for heat.
Stir in mango or pineapple for a bright twist over some blackened fish
Mix in avocado right before serving for a pico-guac hybrid.
Swap red onion for yellow if you like a sharper bite.

Equipment to Make this Hand-Chopped Salsa

You don't need much - just a few tools that feel good in your hands to make this four-ingredient salsa.

Le Parfait glass jar - 1-Liter Le Parfait Jar with colorful lids
Sharp chef's knife - I love my Aikido Signature 7-piece knife set
Citrus juicer - My mom, "Nene" told me about this unique citrus squeezer that is extremely effective and affordable

How to Store Homemade Pico de Gallo

This four-ingredient salsa keeps beautifully when stored the right way. I like to spoon mine into a glass jar with a tight-fitting lid - the kind you can shake gently before serving to mix the juices back in. It'll stay fresh for up to three days in the refrigerator, though honestly, it rarely lasts that long in my house. Just give it a quick stir each time you use it, and avoid freezing - the tomatoes lose their texture once thawed.

J.Wine's Top Tip

Don't overthink it - this is four-ingredient cooking in its purest form. Use a sharp knife and take the time to hand-chop every ingredient as small as possible - I know, I know - it's tedious, but I promise, it's worth it! I love using Wild Wonders tomatoes, a greenhouse-grown mix of cherry and mini-plum varieties that make every batch look (and taste) just a little more special.

How I Use This Fresh Pico de Gallo All Week

This isn't just a side - it's a staple. Here are other ways to use this hand-chopped salsa:

Spoon over scrambled eggs or omelets in the morning.
Layer onto protein bowls or grain salads for lunch.
Pile high on tacos, nachos, or grilled chicken at dinner.

It's the kind of recipe that fits itself into every meal, adding brightness without effort - and somehow, it's always gone by the end of the week

FAQ

Can I make Fresh Pico de Gallo ahead of time?

Yes - it's even better after a few hours in the fridge as the flavors come together.

Why shouldn't I use a food processor?

It breaks down the tomatoes too much, releasing water and turning the salsa mushy.

What if I can't find Wild Wonders tomatoes?

Use any cherry or grape tomatoes - just make sure they're firm and flavorful.

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