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White bowl filled with pico de Gallo and a tortilla chip dipped in showing the juices.
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5 from 9 votes

Pico de Gallo

Pico de gallo. An easy to make fresh salsa. Perfect for topping all your favorite dishes, or to enjoy with a handful of tortilla chips.
Prep Time10 mins
Cook Time0 mins
Chill Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: Mexican, Tex Mex
Servings: 6
Calories: 18kcal
Author: Serene



  • 4 large roma tomatoes (1 lb) diced
  • 1 medium jalapeno seeds and membranes removed
  • ½ cup white onion finely diced
  • 1 tsp garlic minced
  • ¼ cup cilantro chopped
  • 1 lime
  • salt & pepper to taste


  • Finely dice the tomato, onion, jalapeno and cilantro.
  • Add the diced ingredients to a medium size bowl.
  • Squeeze the lime juice over the ingredients. Sprinkle with salt and pepper. Taste and add more lime/salt/pepper to taste.
  • Cover and let this sit in the fridge for at least 30 minutes to chill and let the flavors meld together. This also lets the juices release from the tomato and softens the jalapeno and onion.


Storage: refrigerate in a sealed container for up to 5 days.
*Only add avocado if you will be enjoying that same day.


Serving: 1 | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 414IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 1mg