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A close-up view of a colorful bowl of filled with a pile freshly made pico de gallo with chopped tomatoes, red onion, jalapeño, and cilantro.

Fresh Pico de Gallo

Course: Condiment
Cuisine: TexMex / Mexican
Prep Time: 10 minutes
Chill time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 30kcal
Author: Kris Longwell
Fresh Pico de Gallo is a staple for all your favorite TexMex and Mexican dishes. Serve with warm chips or steaming hot fajitas. Ole!
Print Recipe

Ingredients

  • 3 cups tomatoes cored, seeded and chopped
  • ½ cup onion red or white, chopped, or more, to taste
  • ½ jalapeño cored, seeded and chopped (more or less, to taste)
  • ¼ cup fresh cilantro chopped
  • 1 tablespoon lime juice fresh, juice of 1 lime
  • ½ teaspoon Kosher salt

Instructions

  • In a medium bowl, mix the tomatoes, onion, and peppers.
    3 cups tomatoes, ½ cup onion, ½ jalapeño
  • Stir in the cilantro.
    ¼ cup fresh cilantro
  • Add the lime juice and the salt.
    1 tablespoon lime juice, ½ teaspoon Kosher salt
  • Mix well.
  • Chill for 1 hour. Serve chilled or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The pico can be made up to 2 days in advance. Before serving, you may need to remove some of the excess liquid. Give it a good stir before serving. 
Serve chilled or at room temperature. 
It will keep in the fridge (covered) for 3 to 5 days. 

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 298mg | Potassium: 308mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 20mg | Calcium: 17mg | Iron: 0.4mg