Why You’ll Love This Recipe
This fresh salsa is all about bold flavor and simple ingredients. Whether you’re scooping it with chips or spooning it over tacos, it’s a quick and easy way to brighten up any dish.
- Naturally low in calories and full of fresh veggies
- Takes just 20 minutes from start to finish
- Bursting with fresh, juicy tomatoes
- Easy to adjust for more (or less!) heat
- Works as a dip, topping, or even a light salad
Homemade Pico de Gallo
Diced tomatoes, jalapenos, onions and cilantro star in this refreshing salsa that’s perfect with tortilla chips, or served over enchiladas and burritos.
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Servings: 6 -8 servings
Calories: 19kcal
Ingredients
- 8 Roma tomatoes diced
- 1/2 cup diced red onion
- 1 small jalapeno seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Combine ingredients in a medium bowl and toss to mix well.
- Refrigerate until serving.
Nutrition
Serving: 1g | Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 41mg | Fiber: 1g | Sugar: 2g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
There’s not much to mess up here—but a few smart tips can really boost the flavor and texture.
Recipe Tips
- Let it rest: Chill the salsa for at least 30 minutes before serving so the flavors come together.
- Seed your tomatoes: This helps keep the salsa from getting soggy, especially if you’re storing it.
- Chop finely: Small, even pieces make it easier to scoop and help distribute flavor more evenly.
- Taste as you go: Add salt a little at a time until it tastes just right.
Pico de gallo also makes a fresh topping for Beef Pineapple Fajitas or Taco-Style Sheet Pan Party Nachos.
Or even straight from the bowl with a spoon. I figure it’s kind of like a salad that way. Totally acceptable, right?
How to Store Leftovers
- Refrigerate: Store in an airtight container for up to 3 days. The flavors deepen over time!
- Drain if needed: If it gets watery, just give it a quick stir and drain off a bit of liquid before serving.
Fun Ways to Mix It Up
Feeling creative? Here are a few ways to change things up:
- Add fruit: Diced mango, pineapple, or peach can add a sweet twist.
- Make it smoky: Stir in a bit of chopped chipotle pepper or roasted poblano.
- Go chunky or smooth: Chop ingredients coarsely for a rustic feel, or dice finely for a more uniform texture.
- Cucumber crunch: Add chopped cucumber for an extra refreshing version.
Be sure to save this recipe to your favorite Pinterest board for later.
3 comments
Randi Johnson
This recipe is delicious!
Eileen
Pico de gallo is the best! You have to love all the fresh, zingy flavors. 🙂
Maureen | Orgasmic Chef
I live in Australia and we don’t have a Mexican restaurant on every other corner. In our smallish holiday city we only have 2 places and neither of them serves pico de gallo the way I remember it. I can’t wait to try your version as I haven’t made it in ages.