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+ servings
chip dipping into pico de gallo.

Pico de Gallo

Learn how to make authentic pico de gallo with this easy recipe. This super yummy chunky salsa goes with so many Mexican dishes.
5 from 1 vote
Prep Time: 10 minutes
Refrigeration Time: 10 minutes
Total Time: 20 minutes
Course: condiment, side, Side Dish, Vegetable
Cuisine: American, keto, Mexican, vegan, vegetarian
Keyword: authentic pico de gallo, chunky salsa, chunky salsa recipe, how to make pico de gallo, pico de gallo, recipe for pico de gallo
Servings: 2 cups
Calories: 36kcal
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knife and cutting board


  • 3 Roma or Plum tomatoes - seeded and diced (about 1-1½ cups)
  • 1 jalapeño - minced
  • ½ small white onion - diced (about ½ cup)
  • 1 clove of garlic - minced (about 1 teaspoon)
  • 2 tablespoon lime juice - (1-2 limes)
  • 2 tablespoon cilantro - chopped
  • ½ teaspoon sea salt


  • Pico de gallo ingredients in a bowl.
    Combine tomatoes, jalapeño, onion, garlic, lime juice, cilantro and salt.
  • Stirring pico de gallo ingredients.
    Stir to mix well.
  • hand dipping chip in pico de gallo
    Refrigerate for 10 minutes before serving.


  • Use fresh ripe tomatoes for best results.
  • Use freshly cut onion.
  • Use a citrus juicer to get the most juice out of a lime.If you don’t have one, here are some tips for getting the most juice. Roll the lime between your palm and the counter to squish a little before cutting it to juice it. Cut your lime into 8 wedges, then squeeze to get juice. 
Serving Suggestions:
  • Serve with chips and guacamole.
  • Serve with Mexican Rice and Refried Beans or Black Beans.
  • Serve on Carnitas Tacos or Chipotle Chicken Tacos or Fish Tacos.
  • Serve on 7 Layer Dip


Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 588mg | Potassium: 304mg | Fiber: 2g | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Let us know how it was!