Freshly made pico de gallo in a small white dish.

Pico de Gallo Recipe

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Rest Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: About 1 and 1/2 cups 1x
  • Category: Sauce
  • Method: No-Cook
  • Cuisine: Mexican


This fresh salsa can be used for dipping chips, as a topping for tacos or nachos, and so much more.


  • 5 medium ripe tomatoes, finely diced
  • 1/2 large red onion, finely diced
  • 2 large garlic cloves, minced
  • 1 jalapeno pepper, seeded, minced
  • 1/2 cup loosely packed fresh chopped cilantro leaves
  • 1/2 tsp. salt
  • 1/2 lime, juiced


  1. In a medium bowl stir together tomatoes, onion, garlic, jalapeno, cilantro, salt, and lime juice until well combined.
  2. Let stand 5 minutes before serving. Cover and refrigerate up to 5 days.

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