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overhead view of homemade pico de gallo in white bowl.
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Homemade Pico de Gallo

This chunky, fresh salsa is perfect for dipping chips or topping tacos, burritos, and nachos. We use jalapenos in our pico de gallo, but serrano peppers are also a good choice.
Course Condiment
Cuisine Mexican
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings 8 1/4 cup servings
Calories 13kcal

Ingredients

  • 4 roma tomatoes
  • 1 jalapeno pepper
  • ½ large white onion
  • 1/3 cup freshly chopped cilantro
  • 1 lime juice of
  • 1 teaspoon sea salt

Instructions

  • Dice the tomatoes and onion. Mince the jalapeno. Add to a large mixing bowl along with the cilantro, lime juice, and salt.
  • Stir well to combine.
  • Cover and refrigerate for 15 minutes to allow the flavors to develop.
  • Taste and add additional jalapeno, lime, or salt to taste.

Video

Notes

Remove the seeds and membranes from the jalapeno for a mild salsa. Leave them in for more spice. 
The longer the pico de gallo sits in the fridge, the spicier it will get.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 10mg | Calcium: 9mg | Iron: 1mg