Pico de Gallo

Pico de Gallo




Yield 3 cups

This pico de gallo is a fresh, delicious and healthy recipe.  It is perfect to serve with chips or veggies as an appetizer and also makes a great addition to the main course by adding it as a topping to dishes like enchiladas, salads, tacos, burritos, and more.



  1. Dice the tomatoes, onion, and cilantro.  Wash the pepper and remove the stem, seeds and ribs from the pepper and then dice that as well.
  2. Mix the tomatoes with the salt and place them in a mesh food strainer over a bowl for 10 minutes. At the end of the time discard the juices that have drained from the tomatoes.
  3. In a medium bowl, combine the diced tomatoes, onion, cilantro, pepper and lime juice together and mix to incorporate the flavors.
  4. Let chill for 10  minutes or more.  Serve with chips or as a topping on your favorite Mexican dish.  Enjoy!


Store leftovers in an airtight container in the refrigerator for 3-4 days.

To freeze leftovers drain any excess juices and place in an airtight container in the freezer for up to 3 months. Pico de gallo will change texture a bit once thawed but will still be good as a salsa.

Dietary Considerations:

This recipe is naturally:

  • Gluten free
  • Dairy free
  • Vegetarian
  • Vegan
  • Low fat

Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe.  I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.

©2018 The Pinning Mama- Recipe found at:

Courses Appetizer

Cuisine Mexican

Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving

Calories 27

% Daily Value

Total Fat 1 g


Sodium 7 mg


Total Carbohydrates 5 g


Dietary Fiber 1 g


Sugars 3 g

Protein 1 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Pinning Mama at