Easy Pico De Gallo Recipe (mild or spicy!)
This easy pico de gallo recipe is ready in minutes. Tomatoes, onion, garlic, cilantro, jalapenos or Serranos, and lime make this authentic salsa fresca tasty on everything!
Servings: 4 cups
Calories: 37kcal
Equipment
Ingredients
- 2 pounds Ripe Tomatoes (diced) *see footnote
- ½ large Onion diced
- ½ cup Cilantro chopped
- 1-2 Fresh Jalapenos (or Serrano Peppers) seeded and minced
- 2 Limes zested and juiced
- 3 cloves Garlic minced
- Sea Salt to taste
- Black Pepper to taste
Instructions
- Add the TOMATOES, ONION, CILANTRO, JALAPEÑO, LIME ZEST, LIME JUICE, and GARLIC to a mixing bowl. Gently toss to combine.
- Season with SALT and PEPPER to taste. Start with a pinch and adjust after tasting.
- Serve immediately or cover and chill to let the flavors meld.
- Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.
Notes
Choosing Tomatoes: Use ripe tomatoes of any kind—Roma, vine-ripened, or even cherry tomatoes. The key is juicy, flavorful tomatoes at their peak.
Jalapeño or Serrano Pepper – Jalapeños are usually milder, but their heat can vary. Serrano peppers bring more consistent heat. Start small and add more to taste.
Lime Juice Matters: Fresh lime juice makes a big difference in flavor. Bottled lime juice doesn’t have the same brightness, so squeeze it fresh if you can.
Make Ahead: This salsa tastes even better after resting for 30 to 60 minutes in the fridge. The flavors meld and mellow over time.
Don’t Freeze It: Pico de gallo doesn’t freeze well. The texture of the tomatoes and cilantro becomes soft and watery once thawed.
Nutrition
Serving: 0.25cup | Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 941IU | Vitamin C: 25mg | Calcium: 29mg | Iron: 1mg