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Close-up of fresh Pico de Gallo with tomatoes, white onion, cilantro, and jalapeño.

Pico de Gallo (Authentic Mexican Salsa)

A bright, fresh Mexican salsa made with chopped tomatoes, white onion, cilantro, jalapeño, lime juice, and salt. Perfect for tacos, quesadillas, nachos, grilled meat, and tortilla chips.
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Prep Time 15 minutes
Cook Time 0 minutes
rest time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 35
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 3 large ripe tomatoes diced (about 1 lb 4 oz / 570 g)
  • ⅓ cup fresh cilantro leaves roughly chopped (about 8 g)
  • ¼ cup white onion finely chopped (about 40 g)
  • 1½ tablespoons jalapeño or serrano pepper finely chopped (about 15 g)
  • 1 to 2 tablespoons fresh lime juice 15 to 30 ml
  • ½ teaspoon table salt 3 g

Equipment

  • Cutting board
  • Sharp chef’s knife
  • Large mixing bowl
  • Spoon
  • Measuring spoons
  • Citrus juicer (optional)

Method
 

  1. Dice the tomatoes into small, even pieces. Add them to a large mixing bowl.
  2. Add the chopped white onion, cilantro, and jalapeño to the tomatoes.
  3. Pour in 1 tablespoon lime juice and sprinkle over the salt.
  4. Toss gently until the ingredients are evenly combined.
  5. Taste and add more lime juice, salt, or jalapeño if needed.
  6. Let rest for 5 to 10 minutes before serving.

Nutrition

Calories: 35kcalCarbohydrates: 8gProtein: 1gSodium: 295mgPotassium: 315mgFiber: 2gSugar: 5gVitamin A: 520IUVitamin C: 23mgCalcium: 16mgIron: 0.5mg

Notes

  • Remove tomato seeds and watery centers for a less watery salsa.
  • Use serrano pepper instead of jalapeño for extra heat.
  • Start with 1 tablespoon lime juice, then adjust after tasting.
  • Store leftovers in an airtight container in the refrigerator.
  • Best served fresh on the day it is made.
  • Nutrition values are approximate and based on 4 servings.

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