Go Back
–+ servings
Authentic, fresh, Mexican Pico de Gallo, aka Salsa Fresca, is super easy to make and can be used in so many ways, from topping chicken or fish, adding to tacos, salads, and more, or just serving as a salsa with chips! We even eat it at breakfast! Even better, there is no cooking involved in making pico de gallo so it's especially good during the summer when it's too hot to cook much! You just chop up the tomatoes, onions, jalapeno, garlic, and cilantro, toss it with a little lime juice and a bit of salt, and you're good to go! Great for parties, Cinco de Mayo, tailgating, and so much more!
Print Recipe
5 from 6 votes

Pico De Gallo

Mexican Pico de Gallo, aka Salsa Fresca, is easy to make and can be used in so many ways, from topping chicken or fish, adding to tacos, salads, and more, or just serving with chips!  We even eat it at breakfast!
Prep Time5 minutes
Total Time5 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 4 people
Calories: 21kcal
Author: Amy Nash

Ingredients

  • 5 Roma tomatoes
  • ½ white onion, chopped
  • ½ bunch of cilantro, chopped
  • 1 jalapeno, seeds removed, finely chopped
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • Juice of 1 lime

Instructions

  • Toss all of the ingredients together in a bowl and stir to combine. Taste and adjust salt as necessary.
  • Refrigerate until ready to serve.

Notes

You could use a serrano pepper in place of the jalapeno, if you want.  Store in the fridge and best within 4-5 days.

Nutrition

Calories: 21kcal | Carbohydrates: 4g | Sodium: 150mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 0.2mg