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homemade pico de gallo

Homemade Pico de Gallo (Salsa Fresca)

Course: Appetizer
Cuisine: Mexican
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 43kcal
Pico de Gallo is an easy, fresh, and flavorful little dip you can make any time! Also known as Salsa Fresca, this recipe is loaded with fresh tomatoes, onion, lime juice, cilantro, and chili peppers.
Print Recipe


  • ¾ pound ripe tomatoes diced (about 1½ cup) (*see note)
  • ½ teaspoon kosher salt
  • ¼ cup white onion diced
  • 1 serrano or jalapeno chili minced (for less heat, remove the seeds and membranes)
  • 1/3 cup finely chopped fresh cilantro leaves
  • 1 tablespoon freshly squeezed lime juice juice from 1 lime


  • Sprinkle salt over the diced tomatoes and gently toss. Transfer the tomato/salt mixture to a medium-size, fine mesh strainer set over a slightly larger bowl. Allow tomato juice to drain for 30 minutes. Discard liquid.
  • In a medium bowl, combine the drained tomatoes, onion, chilies, cilantro and lime juice. Mix gently and season to taste with salt and lime juice.
  • Pico de Gallo is best eaten within 4 hours, but will keep up to 3 days, in a sealed container, in the refrigerator.
  • Enjoy!



Note: Use fresh, ripe tomatoes for the best Pico de Gallo. In the off season, use Roma or cherry tomatoes.


Calories: 43kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 592mg | Potassium: 432mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1675IU | Vitamin C: 36.1mg | Calcium: 17mg | Iron: 0.5mg