Homemade Pico de Gallo

Close up picture of chopped tomato salsa.

Learn how to make homemade Pico de Gallo with this simple ingredient, super fresh, and easy recipe. Chopped tomatoes, cilantro, onion, jalapeño, fresh lime juice and kosher salt. Simple but so delicious! Serve as a topping to any Mexican inspired dinner, serve with tortilla chips as a dip, or on top of grilled chicken.

Course condiments, Side Dish

Cuisine Mexican

Keyword homemade pico de gallo, ingredients for pico de gallo, pico de gallo

Prep Time 20

Fridge Time 2

Total Time 2 20

Servings

Calories 16kcal

Author Jessica - Together as Family

Ingredients

2 cups chopped Roma tomatoes (about 4-5 tomatoes)
1/2 cup chopped cilantro
1 small white onion finely diced
1 small jalapeño seeded & diced
2 tablespoons freshly squeezed lime juice
½ teaspoon kosher salt or sea salt

Instructions

In a medium sized bowl, add the chopped tomatoes onion, cilantro, jalapeño, fresh lime juice, and salt. Stir until combined well.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours before serving.
* You can chill the pico de Gallo for 6-8 hours before serving. It's much better chilled and after it has had time for the flavors to blend together and intensify in the fridge.
Serve with tortilla chips as a dip, with tacos, nachos, or any other Mexican inspired dishes.

Notes

Serving Size : This recipe yields about 4 cups of pico de gallo. The nutrition facts are for 8 servings, with each serving being equal to 1/2 cup.

Tip : This recipe is so adaptable to what you want! If you want less onion then only use half of the onion. Try using a red onion or sweet onion if that's what you prefer. Add more or less cilantro. Use half of the jalapeño or use two jalapeños for more spice. Add some cayenne red pepper, chili powder, or garlic powder. I happen to love the classic & simple version of pico de gallo but this recipe can easily be adapted to what you want.

Tomatoes : Roma tomatoes are preferred in this recipe but any tomato can be used if wanted. You can use smaller grape or cherry tomatoes which makes it easier to chop up.

I also prefer to take the seeds and extra juices out of the tomato before I chop it up. You don't have to do this, but I like the pico de gallo texture better without the extra seeds and liquid from the tomato.

Nutrition