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Pico de Gallo in Brown bowl
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5 from 6 votes

Pico de Gallo

This quick and easy is so delicious and adds so much flavor to so many dishes as a topping or right by itself on a chip. It only requires six ingredients!
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: American, Mexican
Servings: 8
Calories: 17kcal
Author: Julie Evink


  • 6 Roma tomatoes seeded and chopped
  • 1 jalapeno deseeded and deveined
  • 1/3 c. cilantro chopped
  • 1/2 red onion finely diced
  • 1 lime juiced
  • 1 tsp salt


  • Mix all ingredients in mixing bowl until combined. 
    Add all ingredients to a medium bowl and stir together until well-combined. Pour into serving bowl to serve with chips as an appetizer or to add as a topping to other ingredients.
  • You can enjoy this right away but it is best if you let it marinate for at least a hour in the refrigerator. 
  • Serve with tortilla chips, on tacos, burritos, or anything else you can think of!



  • Make this recipe even easier by using a chopper to dice everything up except the cilantro. It save so much time.
  • Make sure your tomatoes are very ripe. A great option in the winter when fresh, ripe tomatoes are hard to find is using cherry tomatoes.
  • Chop all of your ingredients very finely so you can get a little of every ingredient in each bite.
  • Let your pico rest for at least 15 minutes before serving, but we prefer about a hour of rest time to really let the flavors meld.
  • The tomatoes will release moisture as they sit so serve this with a slotted spoon.
  • Did you know it’s also called salsa fresca or salsa cruda?


Calories: 17kcal | Carbohydrates: 4g | Sodium: 316mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1055IU | Vitamin C: 12.6mg | Calcium: 16mg | Iron: 0.3mg