Pico de Gallo

Fresh, chunky salsa of chopped tomatoes, white onion, jalapeño and cilantro with lime and salt. The bright topping for tacos, fajitas and carne asada. Makes about 3 cups.

Naturally gluten-freeVeganVegetarianDairy-freeKetoLow-carbPaleoNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 15 min
  • Rest 15 min
  • Total 30 min
  • Yield About 3 cups
  • Heat 🌶🌶 Medium
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Bowl of fresh pico de gallo with tomatoes, onion, jalapeño and cilantro with lime and chips

Pico de gallo, also called salsa fresca, is a fresh, uncooked salsa of tomatoes, onion, chile and cilantro. It adds crunch and brightness to anything off the grill.

Let it rest for 15 minutes before serving so the salt draws out the tomato juices and the flavors come together.

Instructions

  1. Chop. Combine the tomatoes, onion, chiles and cilantro in a bowl.
  2. Season. Add the lime juice and salt and stir.
  3. Rest and serve. Let stand 15 minutes, then stir and serve with chips, tacos or fajitas.

Nutrition per 1/4 cup (estimated)

15Calories
3 gCarbohydrates
1 gFiber
2 gNet carbs
<1 gProtein
0 gFat

Estimated per 1/4 cup (the recipe makes about 3 cups), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbGluten-freeVegetarianVeganDairy-freePaleo-friendlyNo added sugar

Tips

  • Rinse the chopped onion in cold water to soften its bite.
  • Pico is best the day it is made.

Storage and leftovers

Pico is best the day it is made. Refrigerate leftovers up to 2 days and drain off the liquid before serving.

Questions about this recipe

What is the difference between pico de gallo and salsa?
Pico de gallo is chunky and uncooked; many salsas are blended or cooked.
How long does pico de gallo keep?
Up to 2 days in the refrigerator, though it gets juicier as it sits.

More Tex-Mex recipes

All Tex-Mex recipes | All recipes | Cooking guide and safe temperatures