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pico de gallo - mexikanische salsa
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5 from 1 vote

Homemade Pico de Gallo

After trying this homemade Pico de Gallo Recipe with fresh ripe tomatoes, red onion, and jalapeños, you'll never buy the store-bought version again!
Course Sauce & Condiments
Cuisine Mexican
Keyword pico de gallo
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 16kcal
Author Aline Cueni


  • 2 ripe tomatoes chopped into cubes
  • 1 red onion finely minced
  • 1 jalapeño pepper or chili seeded & minced
  • 1 bunch cilantro chopped
  • 2 tbsp lime juice
  • salt & pepper


  • Cut tomato into small cubes, finely chop red onion and cilantro. Remove the seeds and core from the chili pepper and finely chop.
  • Place all ingredients in a small bowl, toss well, and season to taste with salt and pepper.


Chili: The authentic Mexican recipe uses green jalapeños. Unfortunately, in some countries, these are hard to find and can therefore be replaced by green or red chilies. 🌶 
Store leftovers for up to 2 days in a sealed container in the refrigerator.
Delicious with tacos, quesadillas, or nachos.


Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 18mg | Calcium: 8mg | Iron: 1mg