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closeup of pico de gallo in a white bowl with 2 tortilla chips dipped in

Easy Pico de Gallo

This easy Pico de Gallo is a classic Mexican recipe made with fresh tomatoes, onions, herbs and fresh lime juice! Make it mild or spicy and enjoy this popular dip with all your Mexican dishes!
Course Appetizer
Cuisine American, Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 14kcal


  • 2 cups tomatoes finely diced (seeds removed)
  • cup sweet onion finely diced
  • ¼ cup fresh cilantro chopped
  • 3 cloves garlic minced
  • Juice of 2 limes
  • 1 teaspoon salt
  • Tortilla chips for dipping


  • Add the tomatoes, onion, cilantro, and garlic to a large bowl and stir to combine.
  • Top with lime juice and salt and toss again to combine
  • Serve with your favorite tortilla chips.


Store in an airtight container in the refrigerator for 4-5 days.
Use white onion for milder flavor or red onion for bolder flavor.
Substitute fresh parsley in place of the cilantro if you are not a fan of cilantro.
Zest the limes by grating the peel before juicing them.
Nutritional information does not include tortillas chips.
Be sure to remove the seeds to keep the pico de gallo from getting too watery.  Cut the tomatoes in half and scoop the entire center out with a spoon so that you are left with just basically a shell.
For spicy pico, add 1 minced jalapeno pepper. Remove the seeds or leave them in depending on your heat preference.
For a sweeter pico, add 1 cup of finely diced mango or pineapple.


Serving: 1serving | Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 391mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g | Vitamin A: 459IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg