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Pico de Gallo

Pico de Gallo

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  • Ready In

Rachel Love

Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet


  1. Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
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Excellent. Growing up in Central California, I was fortunate enough to eat authentic Mexican food on a regular basis. This is what Pico de Gallo should taste like. This recipe is easily adjusted to ones personal taste. Fresno or Serrano chilis can be used if Jalapenos are unavailable. If you can't handle 'HOT' food simply decrease the amount of jalapenos or use an Anaheim or Poblano chili instead. If you're a garlic lover as I am, use a few more cloves of garlic. If you've never handled fresh chilies before, be careful. You can easily spread the oils from your hands to your face. If you're sensitive, try gloves.


In a word - delicious. If you like Mexican food, this is for you. I used to live in CA and boy do I miss the food there! This recipe is perfect, I didn't change a thing. I let it set for a few hours to let the flavors blend together and it was so good.


Really can't go wrong with this. I personally prefer yellow onion instead or red and I also doubled (at least) the cilantro. I got a lot of compliments on this and I think the cumin made the difference. I used fresh garlic instead of powder and used serrano chiles instead of jalapenos. Add this to avocados for the best guacamole!