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–+ servings
A bowl of fresh Pico de Gallo with chopped tomatoes, onions, cilantro, and jalapeños sits surrounded by crispy tortilla chips, lime wedges, and a small bowl of seasoning—perfect for snacking or topping your favorite dishes.

Pico de Gallo (A Classic Recipe)

Yield: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes
I make this classic pico de gallo all the time because it’s so fresh, zesty, and comes together in just 10 minutes. It’s my go-to for tacos, chips, and everything in between!

Ingredients

  • 1 ½ lb ripe Roma tomatoes, finely diced
  • ½ cup white onion, finely diced - see notes
  • ½ cup finely chopped cilantro
  • 2 tablesoons lime juice, from 1 lime
  • ½ teaspoon sea salt
  • 1-2 jalapeño peppers, finely diced - see notes
  • 1 small garlic clove, finely minced
  • Tortilla chips, for serving

Instructions 

  • Add all of the ingredients to a large mixing bowl.
    1 ½ lb ripe Roma tomatoes, ½ cup white onion, ½ cup finely chopped cilantro, 2 tablesoons lime juice, ½ teaspoon sea salt, 1-2 jalapeño peppers, 1 small garlic clove
    Image for recipe instruction: A glass bowl with fresh Pico de Gallo, featuring chopped tomatoes, onions, cilantro, jalapeños, and garlic on a white marble surface.
  • Mix well and then taste and season with extra salt, as needed. I often add an additional ¼ teaspoon to really make the flavors pop.
    Image for recipe instruction: A clear glass bowl of pico de gallo, brimming with chopped tomatoes, onions, cilantro, and jalapeños, sits on a white marble surface.
  • OPTIONAL STEP: Cover the bowl with a clean tea towel and put it into your fridge for the flavors to marinate for 15-30 minutes.
    Image for recipe instruction: A bowl of Pico de Gallo covered with a white kitchen towel featuring brown stripes, placed on a white marble surface.
  • Serve the pico de gallo with tortilla chips or your favorite Mexican dinner.
    Tortilla chips
    Image for recipe instruction: A bowl of fresh Pico de Gallo salsa with chopped tomatoes, onions, and herbs sits beside a pile of crispy tortilla chips on a white surface.

Notes

Tomatoes: I prefer using Roma tomatoes because they don't have a lot of watery pulp inside, but any ripe tomato will work.
White onion: This type of onion is mildly flavored with a gentle bite of heat. If you'd like to use red or yellow onion instead, reduce the amount, as both of those have a much stronger flavor. 
Jalapeño peppers: These vary widely in spiciness. Add one, taste, then add the other if you'd like. Or you can omit them if you are sensitive to heat. 
Marinate time: You can serve this right after you make it, but the flavors are better once they've had time to meld. If I'm serving this with dinner, I'll prepare it first, then set it aside while I prepare the rest of the meal. 
Serving: 1 = ⅛ of the recipe, Calories: 81kcal, Carbohydrates: 21g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.03g, Sodium: 151mg, Potassium: 224mg, Fiber: 1g, Sugar: 20g, Vitamin A: 795IU, Vitamin C: 14mg, Calcium: 11mg, Iron: 0.3mg