Easy Homemade Pico de Gallo Recipe
Easy Homemade Pico de Gallo is “muy delicioso”¬†and if you have the five ingredients, and five minutes to prepare it, you are in business! My authentic homemade Pico de Gallo recipe is full of healthy ingredients including tomatoes, onion, jalapenos, lime juice and cilantro and will be a hit at a Cinco de Mayo party.
Servings Prep Time
3cups 10minutes
Cook Time
0minutes
Servings Prep Time
3cups 10minutes
Cook Time
0minutes
Ingredients
  • 1-1/2lbs fresh tomatoesseeded and chopped (about 4-5 medium-large tomatoes)
  • 1 sweet onionchopped
  • 1/2cup fresh cilantrochopped; you can substitute fresh parsley
  • 3Tbsp fresh lime juice
  • 2 jalapeno peppersseeded and chopped*; you can substitute serrano chilies
  • Pinch of kosher salt and ground black pepper to taste
Instructions
  1. To seed the tomatoes cut them in half horizontally and gently squeeze out the seeds and gelatinous matter surrounding them.
  2. Place the chopped tomatoes, onion, cilantro (or parsley), lime juice, and jalapenos (or serrano chilies) in a large bowl and mix well.
  3. Taste and add a pinch of kosher salt and ground black pepper if needed.
Recipe Notes

Homemade Pico de Gallo can be made up to 48 hours ahead. Cover it and store in the refrigerator until ready to serve.

*To seed a jalapeno pepper, slice it lengthwise. Use a small spoon to scrape out the seeds and any membrane. (a grapefruit spoon works great for this). After you chop up the jalapeno, be sure to wash your hands thoroughly and do not touch your eyes because the juice will burn.

Nutrition information is for 1 cup of Pico de Gallo

Nutrition Facts
Easy Homemade Pico de Gallo Recipe
Amount Per Serving
Calories 50 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 277mg 12%
Potassium 89mg 3%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 5g
Protein 2g 4%
Vitamin A 17%
Vitamin C 43%
Calcium 3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.