Overhead photo of pico de gallo served in a clear bowl, with tortilla chips, cilantro, lime and tomatoes in the background.
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5 from 12 votes

Pico de Gallo

 Everyone loves this easy Pico de Gallo recipe, made in just 10 minutes with fresh tomatoes, cilantro, red onion, and jalapeño. The best topping for all of your Mexican food favorites.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Servings: 6
Calories: 15kcal
Author: Lauren Allen


  • 5 Roma tomatoes , diced
  • 1/2 cup red onion , diced
  • 1/2 cup fresh cilantro , chopped
  • 1 small jalepeño pepper , veins and seeds removed, diced
  • 1 - 2 teaspoons lime juice , to taste
  • salt , to taste


  • Combine tomatoes, onion, cilantro and jalapeño in a bowl.
  •  Season with salt and add lime juice to taste. 
  • Top on your favorite Mexican food, or serve with chips.
  • Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.



Makes about 4 cups


Calories: 15kcal | Carbohydrates: 3g | Sodium: 3mg | Potassium: 148mg | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 11.2mg | Calcium: 8mg | Iron: 0.1mg