We know how easy it is to just reach for that jar of salsa from the store, but there’s nothing quite like the freshness of homemade pico de gallo. Whether you’re looking for a quick dip to serve with chips or a topping for your favorite tacos, this salsa is perfect for all occasions. Grab your favorite chips and get ready for a party!

Try an untraditional twist on salsa with strawberry pineapple salsa, avocado fennel salsa, jicama salsa, or our famous blueberry bell pepper salsa.

Why Our Recipe

  • Fresh, simple ingredients for a perfect homemade pico de Gallo.
  • Options for making roasted salsa, salsa verde, and canning tips included!
  • Helpful pro tips are included along the way!
A chip sitting in a bowl of homemade salsa

This recipe includes options for making roasted salsa for a deeper, smokier flavor, as well as salsa verde for those who love the tangy taste of tomatillos. Plus, with helpful pro tips sprinkled throughout—like how to remove the bite from raw onions—you’ll be able to create the perfect salsa every time, no matter which variation you choose.

Ingredient Notes

  • Red Onion: The best choice for eating raw.
  • Lime Juice: Freshly squeezed lime juice is essential for the best flavor. One medium lime should yield about 2 tablespoons of juice.
  • Roma Tomatoes: Roma tomatoes are preferred for salsa due to their firm texture and low water content, which helps prevent the salsa from becoming too watery. Be sure to dice them evenly for consistent texture.
  • Cilantro: If you have cilantro lovers in the house, you can add more to taste. If you’re not a fan, you can substitute with fresh parsley, though it will alter the flavor.
  • Jalapeño: For a spicier salsa, include the seeds and membrane; for a milder version, remove them. You can substitute with serrano peppers or habanero to up the heat.
  • Garlic: Fresh garlic is key. Make sure to mince it finely so it distributes evenly throughout the salsa.
  • Salt: Start with 1/4 teaspoon of salt and adjust to taste.

Pro Tip: Raw Onions

To remove any bitter after-taste from raw onions, rinse your chopped onion with cold water. Drain and pat dry, then drizzle with citrus juice, like lime juice, before adding in any other ingredients. This will help take the bite out of your onion.

Roasted Salsa

Roasting your ingredients adds a rich, smoky depth to your salsa that you’ll love. To make roasted salsa, place the Roma tomatoes on a baking sheet and broil them about 6 inches from the heat source. Keep a close eye and rotate the tomatoes every few minutes until the skins are blackened and blistered all over. Once they’re cool enough to handle, peel off the skins and proceed with the recipe as directed. For an extra kick of flavor, you can roast your jalapeños or other hot peppers alongside the tomatoes. 

Tomatillo Salsa / Salsa Verde

If you’re a fan of tangy, salsa verde is the way to go! Simply swap out the Roma tomatoes for husked and quartered tomatillos. Tomatillos bring a bright, citrusy flavor that’s a signature of classic salsa verde. Follow the recipe as usual, or take it up a notch by roasting the tomatillos before blending to intensify the flavors.

Overhead view of a white bowl filled with homemade salsa

Canning Instructions

Want to enjoy your homemade salsa year-round? Canning is the way to go! To start, peel your tomatoes to ensure a smooth texture—no one likes big chunks of tomato skin in their salsa. If you’re making roasted salsa, the peeling step is already taken care of. Next, you’ll need to cook the salsa and add about 1/3 cup of vinegar per batch to ensure the acidity level is high enough for safe preservation.

Once your salsa is ready, bring it to a boil in a large pot, then reduce the heat and simmer for about 10 minutes, stirring occasionally. Pour the hot salsa into sterilized pint or quart-sized canning jars, leaving about 1/2 inch of headspace. Wipe the rims clean, and seal with a canning lid and ring—just finger-tight. Process the jars in a boiling water bath for 15 minutes, adjusting for altitude as needed.

Once done, carefully remove the jars and let them sit undisturbed for 24 hours. You should hear the satisfying “ping” of the jars sealing. After 24 hours, check the seals by pressing down on the center of the lid. If it doesn’t pop up and down, your jar is sealed and ready for storage in the pantry. If not, refrigerate or reprocess the salsa.

More Mexican favorites…

Watch the video below where we will walk you through every step of the recipe with a video demonstration.