Pico de Gallo

Pico de Gallo Recipe

Pico de Gallo is really simple to make and goes great with almost any Tex-Mex meal as an added topping or on the side with some chips. Do you have a favorite way to eat pico de gallo?

Personally, I don’t really care for pico de gallo, but one night Justin really wanted some with a meal we were having, so I figured out what was in it and how to make it. It’s really a simple recipe, and he said it came out great. It makes a great addition to almost any Tex-Mex meal, which is what we were eating that night.

We have made Pico de Gallo a few times, including for our Taco Bar a few months ago during a movie club dinner. Every time, Justin has said that it tastes better than restaurant pico.

The recipe is pretty easy, and you can adjust it to what you prefer. For example, if you prefer more of a kick to the pico, add more jalapeño to the mix.

Step by Step

Seed and dice the tomato and jalapeño, and dice the onion. Make sure you wash your hands well after handling the pepper. Trust me, you don’t want to forget and later rub at your eyes with pepper juice on your hands.

Place the tomato, pepper, and onion into a medium mixing bowl. Sprinkle with the lime juice and cilantro.

Carefully stir everything until the vegetables are well-covered with the juice and cilantro.


Pico de Gallo

Pico de Gallo

Pico de Gallo is really simple to make and goes great with almost any Tex-Mex meal as an added topping or on the side with some chips. Do you have a favorite way to eat pico de gallo?
Prep Time 10 minutes
Total Time 10 minutes
Course: Homemade Staple, Side Dish
Cuisine: American, Mexican
Keyword: cilantro, lime, onions, tomato
Servings: 1 cup
5 from 1 vote


  • 1 tomato
  • 1/2 onion
  • 1/2 jalapano pepper
  • 1 tbsp lime juice
  • 1/4 cup cilantro (fresh, chopped)


  • Seed and dice the tomato and jalapeño pepper and dice the onion
  • Place the tomato, pepper, and onion in a medium mixing bowl
  • Sprinkle with the lime juice and cilantro
  • Carefully stir together until the vegetables are covered with the juice and cilantro
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Nutrition Facts
Pico de Gallo
Amount Per Serving
Calories 57
% Daily Value*
Sodium 12mg1%
Potassium 444mg13%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 1510IU30%
Vitamin C 58.8mg71%
Calcium 25mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Pico de Gallo

30 thoughts on “Pico de Gallo Recipe”

    1. I know what you mean, I have to be in the right mood for it. I think almost any tomato would work. I use regular cooking tomatoes (I don’t even know what they are called more than that!) and it works really well. Cherry or grape tomatoes may not work great since you want the soft part as well as the thicker outsides.

    1. I think it would depend on what you are trying to cut out with the onion. If it’s just the flavor of the onion, I would think just cut the amount and keep everything else the same. It will just yield slightly less pico if you do that.

  1. Amanda @ All Day Active Life

    Pico De Gallo is one of my favorite garnishes for meals. I rarely make it myself, but I love when we go out and it’s a side. I’m going to save this to try at home. Why not have restaurant luxuries at home too?! 🙂

  2. Perfect! I’m not totally a pico gal myself, but my husband LOVES it and I’m sure he’d appreciate the fresh, homemade variety.

  3. Classic pico de gallo – can’t go wrong! Your recipe is incredibly easy to make and the flavors marry together well. A great pico recipe!

  4. Some of my favorite recipes are quick and easy dishes I never thought to try to make. This is one of those! Looks delicious.

  5. Melanie williams

    I love a bit of Mexican nibbles. This is ideal for my next gathering, so will be trying this out xx

  6. Pico de gallo is one of my favorite salsas. And a little lime juice sounds perfect with it. I might add a pinch of salt but other than that, this is perfect. Yummy!

    1. I don’t feel like it needs any salt, but I don’t like my foods very salty to begin with. The lime adds the flavor that it needs, but the best part of making it yourself is making it exactly how you want.

  7. Fran Jorgensen

    We have a similar dish in Chile and is just my all time favorite! This is a great dish to entertain people or on a hot summer night! Thanks for sharing !

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