Yield: 6 cups

Pico de Gallo

Prep Time 30 minutes
Total Time 30 minutes

This delicious, easy Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice! Fresh and crisp!


  • 8 large roma tomatoes, seeded and diced
  • 2 red onions, diced
  • 2 jalapenos, seeded and diced
  • 2 limes, juiced
  • 1 teaspoon kosher salt
  • 1 cup chopped cilantro


  1. Cut all tomatoes, onions and jalapenos VERY VERY fine dice. Combine in a bowl with the lime juice, cilantro and the salt.
  2. Mix and taste. If desired add in additional salt. Allow flavors to mingle before serving, for at least an hour.


  • Dice finely. The tomatoes, onions and jalapeños need to be diced into extremely small pieces for the right texture.
  • Let marinate for an hour before serving. This gives the flavors the chance to mingle and combine for best taste.
  • Serve with a slotted spoon. The excess juice from the tomatoes will be strained out of the pico so you get the best chunky texture.
  • Enjoy it fast! Pico de gallo is best eaten within 2-3 days of making it, before the tomatoes and onion soften. It's not hard to eat all the salsa that quickly because once I start eating it I can't stop!
  • Nutrition Information:



    Serving Size:

    ½ cup

    Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 108mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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