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5 from 8 votes


Full of all the fresh flavors that remind you of your favorite taqueria, this homemade pico de gallo takes little more than 10 minutes to prepare. For best results, finely dice the tomatoes and onion into tiny pieces, ensuring you get as much flavor in each bite!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Servings: 6
Calories: 69kcal
Author: Jessica Randhawa


  • 10 roma (plum) tomatoes, sliced in half with seeds scooped out
  • 1/2 large white onion, finely diced
  • 1 lime, juiced
  • 1/3 cup fresh cilantro, finely chopped
  • 2 cloves garlic, crushed and minced
  • 2 serrano peppers, seeded and diced
  • 1/2 tsp salt


  • Prepare the tomatoes. Slice each tomato in half lengthwise and use a spoon to scoop the seeds and liquid from the center. Chop the tomatoes into small, equal size pieces. Approximately twice the size of the onions.
  • Transfer the diced tomato, onion, lime juice, cilantro, garlic, serrano peppers, and salt to a medium bowl and mix to combine.
  • Cover and refrigerate until ready to serve.


Calories: 69kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 21.6mg | Calcium: 19mg | Iron: 0.3mg
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