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Fresh Pico de Gallo (Easy Homemade Salsa Recipe)

This fresh pico de gallo combines diced Roma tomatoes, red onion, jalapeño, cilantro, salt, and oregano for a bright, chunky homemade salsa ready in 10 minutes.
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Prep Time 10 minutes
Servings: 2 cups
Course: Appetizer
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 3 to 4 Roma tomatoes diced
  • ½ red onion finely diced
  • 1 handful fresh cilantro chopped
  • 1 jalapeño seeded and finely diced
  • Salt to taste
  • Dried oregano to taste

Method
 

  1. Dice the tomatoes, red onion, and jalapeño into small, uniform pieces. Chop the cilantro finely.
  2. Add everything to a bowl. Season with salt and dried oregano and toss until evenly combined.
  3. Taste and adjust the salt or oregano as needed.
  4. Let sit for at least 15 minutes before serving so the flavors come together.

Notes

Dice everything to a similar size so every scoop has a balanced amount of each ingredient.
The 15-minute rest is important. The salt draws out the tomato juices and the ingredients meld into something much more cohesive than a freshly tossed bowl.
Seed the jalapeño for mild heat or leave the seeds in for more spice.
Fresh pico is best eaten the same day but keeps in the refrigerator for up to 2 days.