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Overhead shot of Pico de Gallo in a round white bowl on a round white plate with tortilla chips.

Pico de Gallo

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Approximately 4-1/2 cups 1x


  • 4 Roma tomatoes, seeded and diced (about 21/2 cups diced)
  • 1 medium yellow onion, diced (about 2 cups diced)
  • 1 small jalapeno, seeded and diced
  • Juice from 1/2 lime (about 1 tablespoon)
  • 1/2 cup roughly chopped fresh cilantro
  • 1 teaspoon freshly minced garlic
  • 1/2 teaspoon kosher salt (more or less, to taste)
  • 1/2 teaspoon freshly cracked black pepper (more or less, to taste)


  1. Combine all ingredients in a large bowl.  Serve immediately or cover and refrigerate for up to approximately 5 days.

  • Category: Appetizer
  • Cuisine: Mexican

Keywords: pico de gallo, pico recipe