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Pico de Gallo Salsa

Recipe Yield

4 cups
Prep Time 10 minutes
Cook Time 1 minute


  • 1 pound ripe tomatoes about 3 cups, halved, cored, seeded (optional) and chopped
  • 1/2 cup white onion finely chopped
  • 1 jalapeño or serrano chile finely chopped, or more to taste (seeding is optional)
  • 1/2 cup cilantro rinsed, drained, lower part of the stems removed, roughly chopped
  • 2 to 3 tablespoons fresh lime juice more or less to taste
  • 2 tablespoons olive oil optional
  • 1 teaspoon kosher or sea salt or more to taste

To Prepare

  • Place all of the ingredients in a bowl, toss well and serve.
  • The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!