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Homemade Pico de gallo

PICO DE GALLO | How to Make Fresh Pico De Gallo

Today’s recipe is a classic Mexican salsa called Pico de Gallo. It’s refreshing, colorful, and super simple to make. The ingredients are easy to find. I promise you can make this delicious side dish in just 10 minutes!
Calories 218kcal


  • 1 cup red onion finely chopped (about half of a large onion or 1 small one)
  • 1 medium jalapeño or serrano pepper - ribs and seeds removed, finely chopped
  • ¼ cup lime juice
  • ¾ teaspoon salt or add more to taste
  • 6 medium tomatoes ripe red - chopped
  • ½ cup fresh cilantro finely chopped - about 1 bunch


  • Combine all the ingredients together. Stir well. Test the flavors and add salt if needed.
  • Allow the mixture to marinate in the refrigerator for at least 20 minutes or several hours for the best flavor. Pico de gallo keeps well in the refrigerator for up to four days, covered.


  • Choose ripe, flavorful tomatoes because you will need lots of them.
  • Be careful when handling fresh chilies; you can use a pair of gloves if you are sensitive.
  • If you can’t handle the heat of jalapenos, you can use Anaheim or poblano. While both of these peppers are not traditional, they will still work.


Calories: 218kcal | Carbohydrates: 50g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1793mg | Potassium: 2130mg | Fiber: 12g | Sugar: 28g | Vitamin A: 6872IU | Vitamin C: 150mg | Calcium: 127mg | Iron: 3mg