Go Back

Fresh and Quick Pico De Gallo

This Fresh and Quick Pico De Gallo recipe is perfect to use up garden tomatoes! It's made in about 15 minutes for quick eating and enjoyment!
Prep Time15 mins
Resting Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: Dairy-Free, Dip, Entertaining, Gluten-Free, Lime, Low Carb, Meal Prep
Servings: 8
Calories: 25kcal
Author: Clean Fingers Laynie


  • 1 cup Onion (White or Yellow, about 1 small)
  • 1 small Jalapeno* (Fresh)
  • 1/4 cup Lime Juice (Fresh, about 2 small limes)
  • 1 tsp Fine Sea Salt (Plus more to taste)
  • 1 1/2 lbs Red Tomatoes (Ripe, about 4-5 large)
  • 1/2 cup Cilantro (Fresh, about 1/2 bunch)


  • Using a cutting board and sharp knife, finely dice the onion and jalapeno*.
  • In a mixing bowl, combine the onion, jalapeno, lime juice, and salt. Allow to marinate for 15 minutes.
  • Slice a 1/4" from the end of each tomato. With the tomato cut-side down, squeeze the seeds and juice from the tomato into a bowl or over the sink. Dice the tomato into small pieces (I cut them into about the size of a fingernail).
  • Chop the cilantro into small pieces (about the same size as the tomato or smaller).
  • Add the diced tomatoes and cilantro to the mixing bowl. Stir everything together, and taste for seasoning. If it tastes bland, add more salt to taste.
  • Let your pico de gallo rest for 15 minutes before serving. Or refrigerate overnight. Serve with tortilla chips or use to garnish your favorite dish.


Estimated Nutrition, Per 1/2 Cup Serving: Calories 25, Fat 0 g, Carbohydrate 6 g, Dietary Fiber g, Protein 1 g, Sodium 955 mg
*Seeds and ribs removed if sensitive to heat. Or omit completely.
Storage: refrigerate any leftover pico de gallo in the fridge for up to 3-5 days.