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close up shot of a bowl of pico de gallo

Fresh Homemade Pico de Gallo

A traditional bright, fresh Mexican salsa bursting with fresh flavor from ripe tomatoes to the heat of jalapeños and tang of fresh lime.
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Course: Appetizer, Appetizer/Snack, cino de mayo, tex mex
Cuisine: TexMex/American
Keyword: appetizer, cinco de mayo, fresh salsa, homemade salsa
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people
Author: Laura Franco


  • 1/2 large white onion
  • 4 Roma tomatoes
  • 2 medium jalapenos
  • 2 tbsp chopped fresh cilantro
  • 1 lime - juice and zest
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes optional for extra heat


  • Slice the tomatoes, lengthwise into quarters, remove and discard seeds and core.
  • Dice tomatoes and onions into small equally sized pieces and place them in a medium-sized bowl.
  • Slice the jalapeno, remove the ribs and seeds and dice into small pieces, add them to the bowl.
  • Dice cilantro and add it to the bowl.
  • Add lime juice, lime zest, red pepper flakes (if you want it hot), and salt and pepper.
  • Toss all ingredients, cover with plastic wrap and refrigerate for 30 minutes or serve immediately.


Krazy Kitchen Mom Tips
  • Be sure to dice all of the ingredients in small and similar sizes. You want to get all of the flavors in one scoop on each chip.
  • I recommend omitting the red pepper flakes until you have tasted the final salsa. If you want more heat, add the red pepper flakes.
  • This salsa is best when it's made and served fresh, but you can make it a day ahead of time. Store in an airtight container in the refrigerator.
  • I highly recommend wearing latex or kitchen gloves when cutting jalapenos.
  • While I prefer to hand-chop the ingredients, this recipe can be made in a food processor by lightly pulsing the ingredients until small bite-sized pieces.