Homemade Easy Pico de Gallo

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"Presented here is a fresh Pico de Gallo recipe that is super easy to prepare. What's best is that it is fresh and delicious, making it perfect to scoop up with tortilla chips or as an addition to any meal, especially Mexican dishes, but it doesn't have to end there. Make sure to use good ripe tomatoes. Source: Cookie and Katie."

Original recipe yields 6-8 servings


  • Serving Size: 1 (160.9 g)
  • Calories 32.7
  • Total Fat - 0.3 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 384.8 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 2.3 g
  • Sugars - 4.2 g
  • Protein - 1.4 g
  • Calcium - 20 mg
  • Iron - 0.5 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.1 mg

Step 1

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

Step 2

Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

Step 3

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Tips & Variations

No special items needed.