Appetizers and Snacks

Homemade Pico De Gallo

Pico De Gallo from A Thousand Crumbs

Have you started prepping for game day yet?  Super Bowl is just around the corner and is one of my favorite snack days of the year!  Everyone is with me on this, right?  I am sure there are all sorts of unhealthy (and oh so gloriously delicious) things on your list for the big game, but what about a good ole’ fashioned pico de gallo?  It may very well be the only vegetable based thing on your menu!

This fresh stuff is way better than anything store bought and you can adjust the flavors to your liking.  This recipe has just the right amount of kick thanks to the fresh jalapeño, but has a nice citrus balance with the lime juice.  It is easy to whip up, and serves a crowd!  But football and snacking isn’t the only thing it is good for!   Throw it on eggs to kick your breakfast up a notch, or scoop it on grilled chicken for a bright and flavorful dinner, even toss it in a salad and use the juice as a light dressing. It’s as tasty as it is multi-functional!

Homemade Pico De Gallo

Print Recipe
Serves: 4 Cups Cooking Time: 20 Minutes


  • 6 Roma tomatoes, cut in half lengthwise, seeds removed, and chopped into smaller chunks
  • 1/2 - 3/4 of a medium red or white onion, finely chopped
  • 3/4 - 1 cup of fresh cilantro leaves, finely chopped
  • 1 fresh jalapeño, pith (white part) and seeds removed, finely chopped
  • 3 limes, juiced
  • salt and pepper, to taste



Combine the chopped tomato, onion, cilantro, and jalapeño in a large bowl and toss to mix. Adjust the amount of onion and cilantro to your taste.


Pour lime juice over salsa, and sprinkle with salt and pepper. Again, adjust the flavors as needed.


If you have time before serving, allow the salsa to rest in the fridge for a few hours. It will allow the flavors to blend.

You Might Also Like

1 Comment

  • Reply
    Tequila Lime Shrimp Tacos – A Thousand Crumbs
    February 5, 2018 at 6:41 pm

    […] packed into these flavorful tacos.  I love layering the cooked shrimp with cool, crisp cabbage, my fresh pico de gallo, and of course lots of avocado or […]

  • Leave a Reply