Fresh Homemade Pico de Gallo for Cinco de Mayo

Cinco de Mayo is one of those perfect little excuses to put something fresh and colorful on the table.

Not that we really need an excuse around here. If there are tacos, chips, rice, guacamole, or people wandering through the kitchen asking, “Is that ready yet?” then pico de gallo just makes sense.

This pico de gallo has quietly become one of those “make it once, now it’s expected forever” recipes in our house. It’s not fancy, but it’s fresh, bright, and comes together in just minutes, which is exactly how I like things when people are coming over.

And here’s what I’ve learned… when your ingredients are this good, you don’t need to overthink it.

Everything starts with fresh ingredients — tomatoes, cilantro, jalapeños, and green onions ready to be chopped.

Homemade Pico de Gallo

Ingredients

• 1.5 to 2 lbs tomatoes, chopped

  
  

  (Romas, on-the-vine, or heirloom — use what looks best that day)

• 1 bunch green onions, chopped

• 1 bunch cilantro, chopped (stems removed)

• 2 jalapeños, chopped (reserve seeds if you like a little heat)

• 1 tsp salt

• 1–2 tbsp rice wine vinegar

Fresh, bright, and just the right amount of kick — this is the kind of bowl that disappears fast.

Instructions

In a medium bowl, combine your chopped tomatoes, green onions, cilantro, and jalapeños.

Sprinkle in the salt and add the rice wine vinegar. Give everything a gentle stir.

Now the important part — taste it.

Add a little more salt if needed, or a splash more vinegar for brightness. If you like it spicy, stir in some of those reserved jalapeño seeds a little at a time.

Let it sit for about 10–15 minutes before serving if you can. It gives everything a chance to come together… and it’s worth the wait.

This is where it all comes together — tacos, rice, guacamole, and a bowl of fresh pico on the side.

How We Serve It

Around here, this pico rarely sits alone.

It finds its way onto tacos, alongside a bowl of rice, next to guacamole, or straight onto a chip when no one’s looking. And if I’m being honest, sometimes it becomes the meal.

It’s fresh, a little messy, and always disappears faster than I expect.

A simple taco night spread — nothing fancy, just good food and everyone helping themselves.

A Little Kitchen Note

Don’t stress about exact measurements here.

Some tomatoes are juicier, some jalapeños are spicier, and some days you just feel like adding a little extra cilantro. That’s the beauty of recipes like this — they leave room for you.

So if you’re putting together a Cinco de Mayo spread this year, this is a good place to start.

Simple, fresh, and made with love — and probably enjoyed with a handful of chips before it ever reaches the table.

Do you like your pico mild or with a little kick?