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A hand is used to dip a tortilla chip into the fresh pico.
5 from 1 vote

Homemade Pico de Gallo Recipe

Homemade Pico de Gallo is one of the best ways to make any Mexican dish extra flavorful. This recipe only needs a few fresh ingredients like tomatoes, jalapeños, cilantro, lime juice, and onion.

Course Appetizer
Cuisine Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 26 kcal


  • 1 ½ lbs. tomatoes 4-5 medium-sized
  • 1 cup white onion finely diced
  • 1-2 jalapeño peppers or serrano, seeded and finely diced
  • cup cilantro chopped and then finely packed to measure
  • 2 Tbsp. lime juice freshly squeezed
  • 2 cloves garlic finely minced
  • ¾ tsp. salt to taste
  • tsp. black pepper


  1. Seed tomatoes and then finely dice. You should end up with roughly 2 cups.
  2. Add the tomatoes, diced onion, jalapeño peppers, cilantro, lime juice, garlic, salt, and pepper to a large bowl. Toss until mixed and well combined.

  3. Serve immediately or store covered in the refrigerator for up to 2 days. Enjoy!

Recipe Notes

Meal Prep and Storage

  • To Prep-Ahead: Chop onions and jalapeños up to 2-3 days ahead of time. Pico can be made the day before, as well.
  • To Store: Store in an airtight container for up to 1-2 days.
  • To Freeze: It is not recommended to freeze as the texture will change.

Nutrition Facts
Homemade Pico de Gallo Recipe
Amount Per Serving
Calories 26 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 185mg8%
Potassium 245mg7%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 763IU15%
Vitamin C 15mg18%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.