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Large shallow bowl filled with homemade pico de gallo recipe.
4.91 from 11 votes

Pico de Gallo Recipe

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
Servings: 6
Calories: 69kcal


  • ½ large white onion - finely diced
  • 2 Serrano peppers - seeded and diced
  • 1-2 limes - juiced
  • 10 Roma (plum) tomatoes - sliced in half with seeds scooped out
  • cup fresh cilantro - finely chopped
  • ½ teaspoon salt


  • Combine the onions, Serrano peppers, fresh lime juice, and salt to a medium serving bowl. Set aside while you prepare the tomatoes and cilantro.
  • 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 tomatoes and cilantro to the bowl with the onions. Mix well to combine and taste. Add additional salt, if needed.
  • For best results, allow the mixture to marinate for at least 15 minutes up to several hours in the refrigerator.


  • Pico de Gallo stores well in the refrigerator, covered, for up to 3-4 days. It does not freeze well.


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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