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Pico de Gallo

Pico de Gallo

Pico de Gallo - a wonderfully fresh and healthy chunky salsa loaded with juicy tomatoes, onion, cilantro, and jalapeno for a little kick. With just a handful of ingredients and 10 minutes of your time, you can have the best topping for all of your favorite Mexican food!
Course Appetizers, Side Dish
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 - 8 people
Calories 37kcal
Author Imma


  • 1 lbs or 453.59 g Roma tomatoes , seeded and diced finely (see notes) 
  • 1 cup or 115 g medium red onion , diced finely 
  • ½ jalapeno , seeded and chopped finely (use 1/3 jalapeno if you don't want it as spicy) 
  • 3 garlic cloves , minced 
  • ¼ tsp or 3 g (3g) cumin  
  • ½- 1 lime , juiced 
  • ½ -1 bunch of cilantro , chopped finely
  • salt and pepper to taste 


  • Add diced tomatoes, onion, diced jalapeno, minced garlic, cumin, and lime juice to a  large bowl. Toss. 
  • Add cilantro, season with salt and pepper. Adjust to seasonings to taste. Let in sit for about 15 to 20 minutes, for the flavors to come together. Taste and adjust flavors again before serving . 
  • Store up to 3 days in an airtight container in the refrigerator. 


  1. Roma tomatoes are meatier and less watery which is why it's perfect for pico de gallo. If you can't find one due to our current situation, feel free to use any kind of fresh tomatoes you have on hand and just seed and dice them finely.
  2. Make sure to use gloves when seeding and chopping the jalapenos. Poblano peppers also work fine for this recipe. Adjust based on your heat tolerance.


Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 263mg | Fiber: 2g | Sugar: 4g | Vitamin A: 652IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 1mg