Easy Pico De Gallo Recipe (10 Minutes & 6 Ingredients)
This easy pico de gallo is a fresh homemade salsa made with tomatoes, onion, jalapeño, lime juice, and cilantro. Perfect for tacos, tortilla chips, and Taco Tuesday.
If you love summer salsas, try my peach mango salsa or corn salsa with black beans next!
Why you’ll love this recipe
- Effortless, taking only 10 minutes to make
- The pico de gallo goes great with chips or your favorite Mexican dish.
- Perfect for potlucks, bbq’s and family gatherings, this easy appetizer travels well. Bring a copy of the recipe – everyone will want it!
Ingredients
- 1 pound tomatoes, chopped (5 medium / 3 large)
- 1 cup white onion, chopped
- 2 jalapeno peppers, seeded and finely chopped
- ½ cup cilantro, finely chopped
- ¼ cup lime juice – (1 lime)
- 2 teaspoons coarse salt
Step by Step Instructions
STEP 1 – Chop tomatoes and onions so that they are close to uniform in size and place in a large bowl.
STEP 2 – Finely chop the jalapeno peppers and cilantro and place in bowl with the tomatoes and onions.
STEP 3 – In a medium-sized bowl, add the remaining ingredients. Mix until fully combined. Sample to taste and see if you want to add more lime juice and salt.
You can serve the pico de gallo immediately, or for best results, allow flavors to come together by placing in the fridge for at least 2 hours and overnight is best!
Storage Instructions
You will need to store leftovers in an airtight container in the fridge for up to 3 days. This salsa cruda is best served within 24 hours. Any longer than that and you will want to add a bit more salt and lime juice. The liquid will release as it sits in the fridge and a little can be drained, if desired.
Pico de Gallo
- Total Time: 10 minutes
- Yield: 8 servings
Description
This easy pico de gallo is a fresh homemade salsa made with tomatoes, onion, jalapeño, lime juice, and cilantro. Perfect for tacos, tortilla chips, and Taco Tuesday.
This delicious Mexican salsa is best served with chips, tacos, nachos, chimichangas, burritos, fajitas and the list goes on!
Ingredients
1 pound tomatoes, chopped (5 medium / 3 large)
1 cup white onion, chopped
2 jalapeno peppers, seeded and finely chopped
1/2 cup cilantro, finely chopped
1/4 cup lime juice – (1 lime)
2 teaspoons coarse salt
Instructions
- Chop the tomatoes and onions so they are the same size. Add them to your serving bowl.
- Finely chop the jalapeno peppers and cilantro. Add them to your serving bowl
- In a medium-sized serving bowl add the remainder of the ingredients. Mix until fully combined.
- Taste test to see if you want to add more lime juice and salt.
- You can serve immediately. For best results allow all the flavors to come together by placing in the fridge for at least 2 hours, but overnight is best.
Notes
Storage instructions: You will need to store leftovers in an airtight container in the fridge for up to 3 days. This salsa cruda is best served within 24 hours. Any longer than that and you will want to add a bit more salt and lime juice. The liquid will release as it sits in the fridge and a little can be drained, if desired.
- Prep Time: 10 minutes
- Category: appetizers, Condiments
- Method: No Bake
- Cuisine: Mexican
Love this pico de gallo recipe, so far it’s my favorite!!!
So good on so many things, just love this pico de galo recipe!!
Delicious! Thank you!