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Homemade pico de gallo served as a dip with plenty of tortilla chips
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5 from 3 votes

Easy Pico de Gallo

This homemade pico de gallo is fresh, easy to make, and ready in just 10 minutes with 6 simple ingredients. Serve it as a dip or topping.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Sauce
Cuisine: Mexican
Diet: Vegan
Servings: 4
Calories: 21kcal
Author: Iosune Robles

Ingredients

  • 4 ripe Roma tomatoes diced
  • ½ red onion finely chopped
  • 2 fresh or pickled jalapeños finely chopped
  • ½ cup fresh cilantro chopped
  • Juice of 1 lime
  • 1 teaspoon salt
US Customary - Metric

Instructions

  • Add the tomatoes, red onion, jalapeños, and cilantro to a bowl.
    Chopped tomatoes, red onion, jalapeños, and cilantro in a bowl
  • Add the lime juice and salt, then stir until well combined.
    Pico de gallo mixed with lime juice and salt in a bowl

Notes

  • Keep leftovers in an airtight container in the fridge for 3 to 4 days. Stir before serving and drain off any excess liquid if needed.
  • Freezing is not recommended because the tomatoes and onion can become soft and watery after thawing.

Nutrition

Serving: 1serving | Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 586mg | Potassium: 204mg | Fiber: 1g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 21mg | Calcium: 13mg | Iron: 0.3mg
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