Pico de Gallo

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5 from 3 votes

Everyone loves a good pico de gallo recipe. With few ingredients and only minutes to make, it's an addictive favorite!

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Mexican

Servings: people

Author: Kristyn Merkley

Ingredients

4 Roma tomatoes, chopped
¼ - ½ red or purple onion, chopped
1 teaspoon minced garlic
¼ - ½ teaspoon garlic salt with parsley flakes
½ teaspoon lime juice
2 tablespoons chopped fresh cilantro

Instructions

Combine all ingredients except cilantro in a medium bowl and mix to combine.
Refrigerate until ready to serve and add chopped cilantro right before serving.

Video

Notes

Recipe Tips.

Chop everything small and evenly so that each scoop tastes balanced.
For heat, stir in minced jalapeño or serrano peppers.
Chill 20 to 30 minutes so flavors meld before serving.
Serve over Chicken Tacos, Fish Tacos, Nachos, Cheese Quesadillas, and more.

Storage. This fresh pico de gallo recipe is best served the same day you make it, but if needed, it can be stored in the fridge in an airtight container for up to 3 days.

For more substitutions and tips, check out the full recipe post

Nutrition