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A bowl of fresh pico de Gallo with tortilla chips on the right side of the bowl.
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Pico de Gallo Recipe

This easy Pico de Gallo Recipe is made with the perfect ratios of onion, tomato, cilantro, and lime. We add just a small amount of jalapeno (don't worry, it doesn't make it spicy) for some flavor. Enjoy this fresh Pico de Gallo on tacos or as a chip dip!
Course Appetizer, Snack
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 16kcal

Ingredients

  • 1 small yellow onion diced
  • 5-6 Roma tomatoes diced, they can be slightly firm if you'd like
  • 3/4 cup cilantro chopped
  • 1 small jalapeno seeded, membranes removed, and finely diced (if you want a spicy pico de gallo keep the membranes and seeds)
  • 1 tablespoon lime juice
  • kosher salt to taste

Instructions

  • Add the onion and tomatoes to a medium sized bowl. You want fairly close amounts of onion and tomatoes. I usually prefer less onion in my pico so if i have more tomatoes, I'm totally fine with that!
  • Add the finely diced jalapeno to the tomatoes and onion. 
  • Add in the cilantro and lime juice. Toss until everything is combined. Season with salt. 
  • Store in the fridge (tightly covered) until ready to use. Will last 5-7 days when stored properly.

Notes

For spicy pico de Gallo, don't remove the membranes and seeds from the jalapeño. 
The tomatoes can be ripe or on the slightly firm side, doesn't matter!
As mentioned above, I don't love an overloaded onion pico so I like to use a small onion. 
Key to good pico is to taste and season as you go. If you want more lime juice, add more lime juice. 

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 12mg | Calcium: 8mg | Iron: 1mg