Fresh Pico de Gallo

A close-up view of a colorful bowl of filled with a pile freshly made pico de gallo with chopped tomatoes, red onion, jalapeño, and cilantro.

Course: Condiment

Cuisine: TexMex / Mexican

Prep Time: 10

Chill time: 1

Total Time: 1 10

Servings: people

Calories: 30kcal

Author: Kris Longwell

Fresh Pico de Gallo is a staple for all your favorite TexMex and Mexican dishes. Serve with warm chips or steaming hot fajitas. Ole!

Print Recipe

Ingredients

3 cups tomatoes cored, seeded and chopped
½ cup onion red or white, chopped, or more, to taste
½ jalapeño cored, seeded and chopped (more or less, to taste)
¼ cup fresh cilantro chopped
1 tablespoon lime juice fresh, juice of 1 lime
½ teaspoon Kosher salt

Instructions

In a medium bowl, mix the tomatoes, onion, and peppers.
3 cups tomatoes, ½ cup onion, ½ jalapeño
Stir in the cilantro.
¼ cup fresh cilantro
Add the lime juice and the salt.
1 tablespoon lime juice, ½ teaspoon Kosher salt
Mix well.
Chill for 1 hour. Serve chilled or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The pico can be made up to 2 days in advance. Before serving, you may need to remove some of the excess liquid. Give it a good stir before serving.

Serve chilled or at room temperature.

It will keep in the fridge (covered) for 3 to 5 days.

Nutrition

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