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A bowl of pico de gallo and chips.
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5 from 58 votes

Pico de Gallo Recipe (Easy & Authentic)

Pico de gallo is an easy, authentic Mexican salsa that should always be served fresh. Serve as a party dip, or top it on tacos, fajitas, and more! Watch the video below to see how I make this in my kitchen!
Prep Time15 minutes
Total Time15 minutes
Course: Snack
Cuisine: Mexican
Keyword: How to Make Pico de Gallo, Mexican Salsa, Pico De Gallo, Pico de Gallo Recipe, Salsa Recipe
Servings: 6 servings
Author: Lisa Bryan

Equipment

Ingredients

  • 4 Roma tomatoes deseeded and diced
  • cup white onion finely diced
  • 1 bunch cilantro finely chopped
  • 1 serrano pepper or jalapeño finely chopped
  • 1 lime juiced
  • ½ teaspoon salt

Instructions

  • Stir it all together. Add the tomatoes, onion, cilantro, pepper, lime, and salt to a bowl. Stir everything together.
    Pico de gallo ingredients in a bowl.
  • Serve. If you can wait 15 minutes to let all the flavors meld, that's best. But if you can't wait to dig in, I completely understand. Serve with tortilla chips and enjoy!
    A bowl of pico de gallo and tortilla chips.

Video

Notes

  • For making ahead: Feel free to make it a few hours ahead. That way, all the natural juices from the tomatoes, onion, lime juice, and pepper will marinate together providing a more robust flavor. Then, stir the salsa a few times before serving.
  • For storing leftovers: This will stay good in the fridge for about 3 days. Just note that the salsa will soften and water down a bit as it sits.
  • Serving Size: This recipe makes 3 cups of pico de gallo.
  • Serve it up with corn tortilla chips or my favorite Siete brand cassava tortilla chips (they're gluten-free, grain-free, and corn-free). 

Nutrition

Calories: 19kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 198mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 11mg | Calcium: 13mg | Iron: 0.2mg