Easy Homemade Pico de Gallo (Fresh Salsa)

  • Yield : About 1 cup
  • Servings : 8
  • Prep Time : 10m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size

    2 tbsp (30ml)

Pico de gallo (also known as fresh salsa or salsa cruda) is a Mexican salsa made from fresh tomatoes. It is a simple blend of diced tomatoes, onions, and chilli peppers seasoned with salt, fresh cilantro and, if desired, lime or lemon juice.

Two tablespoons of pico de gallo salsa has about 10 calories and as little as 50 mg of sodium depending on the amount of added salt. Many prepared salsas including some organic salsas have between 150 to 200 mg of sodium per 2 tablespoon serving. That quickly adds up especially when added to salted tortilla chips or high sodium flour tortillas. Your appetizer of sodium chips and salsa or a Mexican meal can easily provide 1,000 mg or more.

If you are on a sodium restricted diet, go easy on the chips and salsa at home or at a restaurant. Not only can you eat too much sodium in one meal, but the calories from complimentary unlimited fried tortilla chips and salsa also add up.

For best flavor and texture, use the highest quality ripe tomatoes available in your area or ripe tomatoes from your garden.

Cook’s Tip

Removing the tomato seeds is optional and easier done with Roma and slicing tomatoes than with cherry and grape tomatoes.


  • 8 oz (225 g) ripe tomatoes (Roma, regular, or cherry), diced
  • 1/4 cup (40 g) red onion diced or minced
  • 2-4 tbsp (30-60 ml) fresh cilantro, diced or to taste
  • 1/2 (7 g) jalapeño pepper or to taste
  • 1-2 tablespoons (15-30 ml) lemon or lime juice (optional)
  • Kosher salt to taste

Method of Preparation

Step 1

Combine all ingredients in a medium bowl. Season to taste with salt.

Step 2

Serve immediately or cover with plastic wrap and refrigerate 1 to 2 hours to intensify the flavors. Salsa can be made a day in advance and refrigerated. Use within 3 days.

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