Pico de Gallo

This fresh Pico de Gallo is an easy, no-cook Mexican salsa made with Roma tomatoes, onion, serrano chili, cilantro, and lime juice. Perfect for chips, tacos, and everything in between.

Course Appetizer

Cuisine Mexican

Keyword Pico de Gallo

Prep Time 10

Cook Time 0

Chill Time: 15

Total Time 25

Servings servings

Calories 57kcal

Author Jason Decker

Ingredients

2 pounds Roma tomatoes
½ of a small onion
1-2 serrano chilis to your taste
½ cup cilantro
2 limes juiced
½ teaspoon salt
Dash of pepper
Avocado for garnish, optional

Instructions

On a chopping board, begin by chopping your tomatoes, onion, serrano chili, and cilantro very finely.
2 pounds Roma tomatoes, ½ of a small onion, 1-2 serrano chilis, ½ cup cilantro
Combine those ingredients in a large serving bowl.
Add the lime juice, and salt and pepper to taste.
2 limes juiced, ½ teaspoon salt, Dash of pepper
Mix until combined.
Let it rest 15 minutes before serving.
Optional: Garnish with extra fresh cilantro leaves and Avocado cut into thin slices.
Avocado
Serve with tortilla chips as a dip.

Notes

Nutritional value does not include dippers.
You can use any tomatoes you like, we like Romas.
Serranos can be swapped out with jalapenos for a little less kick or left out entirely for a spice-free pico.
White or red onion can be used for this recipe.
The avocado garnish is optional but very tasty.
You can easily double this recipe to serve more people.

Nutrition