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Bowl of pico de gallo with chips and lime
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5 from 1 review

Classic Pico De Gallo

Pico de Gallo or Salsa Fresca is fresh, healthy, quick and easy to make. Made with a few simple ingredients, Pico de Gallo can be used in many different ways. As a topping or served as an appetizer or snack with tortilla chip, this fresh salsa recipe makes everything taste better!
Course Appetizer, Condiment, snacks
Cuisine Mexican
Keyword Pico de Gallo, Salsa Fresca
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 servings
Calories 26kcal

Ingredients

  • 1 1/2 pounds ripe tomatoes, deseeded and diced (about 6-8 medium tomatoes )
  • 1/2 medium white onion, finely chopped (about 1/2 cup)
  • 1 jalapeno or serrano chile, halved, seeded and finely chopped
  • ½ cup coarsely chopped cilantro leaves and top part of stems
  • 2-3 tablespoons freshly squeezed lime juice
  • Kosher or sea salt, to taste about 3/4 teaspoon

Instructions

  • Place the tomatoes, onion, chile, cilantro, lime juice and salt in a bowl and toss well. For best results, allow it to sit for 5 - 10 minutes before serving so the flavors have time to meld and develop.

Notes

  • Tomatoes should be cut into about 1/4 inch dice.
  • You can adjust the amount of each ingredient to suit your taste. 
  • Chop ingredients finely for best texture.
  • For a spicier Pico de gallo, leave the chile's veins intact. You can also add more chiles if you want.
  • For best results, allow the pico de gallo to sit for 5 minutes or up to 30 minutes before serving so the flavors have time to develop.
  • Pico de Gallo can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1062IU | Vitamin C: 21mg | Calcium: 15mg | Iron: 1mg