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A closeup of pico de gallo and other salsas on a platter with tortilla chipos.
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Easy Pico de Gallo

Loaded with flavor, this classic Pico de Gallo is a must on Taco Tuesdays or whenever you're having Mexican fare. Easy to make and so fresh and delicious, this is good eats!
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Appetizers
Cuisine: Mexican, Tex-Mex
Keyword: jalapeno, pico de gallo, salsa, tomatoes
Servings: 6 servings
Calories: 21kcal
Author: Chef Jenn



  • 1 pound roma tomatoes diced small
  • 1/2 cup diced red onions
  • 1/2 jalapeno seeded and diced fine
  • 1/4 cup cilantro or to taste
  • 3 tablespoons lime juice or to taste
  • 1 pinch salt or to taste


  • Dice all the veggies and chop the cilantro.
  • Mix everything in a bowl, season with salt, and serve!


Chef Jenn's Tips

  • To dice the tomatoes, I cut off the stem end and then slice the tomato in half from stem to tip. I use my finger to scoop out the seed pulp and discard it. Next, I'll slice each half in half again the same way, then I use my chopper to dice the tomatoes. Alternatively, you can dice them at this point.
  • Adjust the jalapeno to suit your taste. Add more if you like it spicy. Or, swap in a serrano pepper for even more heat.
  • Add more or less lime juice as needed - you want the pico to be flavorful but not sour/tangy.
  • Salt is important! A pinch of salt goes a long way to seasoning pico de gallo.
  • Wash cilantro really well - it can be sandy. You can use the stems, too, not just the leaves.


Serving: 0.25cup | Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 11mg | Potassium: 214mg | Fiber: 1g | Sugar: 3g | Vitamin A: 691IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 0.3mg