Pico de Gallo

Fresh, vibrant, and full of flavor, this easy homemade pico de gallo comes together in just minutes with ripe Roma tomatoes, crisp red onion, jalapeño, cilantro, and fresh lime juice. It’s the perfect topping for tacos, burritos, nachos, grilled meats, or simply served with tortilla chips.

Course Appetizer, Condiment

Cuisine Mexican

Keyword easy pico de gallo, fresh salsa, homemade salsa, pico de gallo, tomato salsa

Prep Time 15

Total Time 15

Servings

Calories 14kcal

Author angela@mealstreetkitchen

Equipment

Cutting board
Sharp knife
Citrus juicer (optional)
mixing bowl
Spoon or spatula

Ingredients

5 Roma tomatoes seeded and diced
1/2 large red onion finely diced
1 small jalapeño minced (stem and seeds removed)
1/2 bunch fresh cilantro finely chopped
Juice of 1 lime about 2 tablespoons
1/2 teaspoon kosher salt

Instructions

Slice the tomatoes in half crosswise and gently remove the seeds and core. Dice into small, even pieces and place in a large mixing bowl.
Add the diced red onion, minced jalapeño, and chopped cilantro to the bowl.
Pour in the fresh lime juice and sprinkle with kosher salt.
Stir until all ingredients are evenly combined and coated.
Taste and adjust salt or lime juice if needed. Serve immediately or refrigerate for 15–30 minutes to allow the flavors to meld.

Notes

Roma tomatoes work best because they are firm and less watery.
For a spicier pico de gallo, leave some jalapeño seeds intact or add an extra pepper.
Allowing the pico de gallo to chill briefly before serving enhances the flavor.
Drain excess liquid before serving if making ahead.
Storage: Store leftover pico de gallo in an airtight container in the refrigerator for up to 3 days. Stir before serving.

Nutrition