Pico de Gallo Recipe

No ratings yet

This pico de gallo recipe is easy to make in 10 minutes with 6 ingredients. Learn how to make authentic homemade pico de gallo that’s perfect for topping your favorite Mexican recipes or as a dip for chips.

Prep Time10

Chiling30

Total Time40

Course: Appetizer, condiment, dip, Side Dish

Cuisine: Mexican

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Servings: servings

Author: Laura

Cost: $4

Ingredients

1 pound Roma tomatoes (about 4 medium tomatoes)
½ red onion
1 teaspoon minced garlic
2 Tablespoons lime juice
½ teaspoon fine sea salt
¼ freshly ground black pepper
⅛ teaspoon cumin
¼ cup fresh cilantro

Instructions

Finley dice the tomatoes and remove the seeds/pulp from the center.
Then, finely dice the red onion and chop the cilantro.
Combine all ingredients in a medium bowl and stir to combine.
Chill for 30 minutes to 1 hour, or serve immediately.

Video

Notes

Ingredient Notes & Substitutions

Ripe tomatoes. Choose your favorites like roma, heirloom etc.
Red onion. Yellow onion works well too.
Minced garlic. you can substitute ½ teaspoon garlic powder for the minced garlic if you'd like.
Fresh cilantro. No substitute here - it's a must!
To make it spicy. add some diced jalapeño!

Store

Store leftover pico de gallo in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing this recipe.

Nutrition