Easy Pico de Gallo
Fresh, easy, and ready in 10 minutes — this simple, easy pico de gallo recipe uses classic Mexican ingredients to make a restaurant-style salsa at home. Perfect with chips, tacos, or bowls. Includes optional variations like avocado, cucumber, or sweet peas.
Ingredients
- 4 medium ripe tomatoes diced
- ½ medium white or red onion finely diced
- 1 fresh jalapeño pepper seeded and minced (leave seeds for more heat)
- 1-2 cloves garlic optional, finely minced
- 1 lime squeezed, about 2 tbsp
- ⅓ cup cilantro chopped
- 1 teaspoon salt or to taste
- small avocado or cucumber optional add-ins, finely diced, to taste
Instructions
- In a medium bowl, combine diced tomatoes, onion, jalapeño, and cilantro.
- Add lime juice and salt, then stir gently to combine.
- Taste and adjust lime or salt as needed.
- If using, gently fold in avocado or cucumber. Taste and adjust with extra lime or salt if needed.
- Serve, or for brighter flavor, let it rest at room temperature for 15–30 minutes before serving.
Notes
- Tomatoes: Use ripe Roma or plum for the best flavor and less watery pico. For a chunkier texture, you can scoop out the seeds or let them drain in a colander for 15–20 minutes; though it's optional, it works either way.
- Avocado (optional): Adds creamy texture. Fold in just before serving so it doesn’t brown.
- Cucumber (optional): Brings extra crunch and freshness, especially good on bowls or salads.
Nutrition
Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 586mg | Potassium: 205mg | Fiber: 2g | Sugar: 3g | Vitamin A: 648IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 0.4mg
