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5 from 12 votes

Pico de Gallo

Pico de Gallo is the perfect addition to your Cinco de Mayo festivities. This super simple condiment uses only a few fresh ingredients, but is huge on flavor. Use it to dress up tacos, burritos, quesadillas, nachos, taco salad, and more, for out of this world flavor.
Prep Time25 mins
Total Time25 mins
Course: Cinco de Mayo, Condiment
Cuisine: Cinco de Mayo, Mexican
Servings: 6 servings
Calories: 23kcal
Author: Chula King


  • 2 ½ cups seeded and chopped tomatoes (about 1 ½ pounds) (See Note 1)
  • 1 ¼ teaspoons Kosher salt, divided
  • ¾ cup finely chopped onion (1 medium)
  • 3 Tablespoons finely chopped jalapeño pepper, seeds and membrane removed
  • 2 Tablespoons finely minced Italian parsley or cilantro (See Note 2)
  • 1 clove garlic minced
  • 1 Tablespoon fresh lime juice (½ lime)


  • Combine tomatoes and 1 teaspoon of salt in a bowl. Transfer to a wire mesh strainer or colander set in a bowl. Allow to drain for 25 to 30 minutes. Discard liquid. 
  • Combine drained tomatoes with onion, jalapeños, parsley, lime juice, and remaining ¼ teaspoon of Kosher salt. Toss to combine.
  • Refrigerate in a sealed container (See Note 3).
  • Yield 3 ½ cups Pico de Gallo.


  1. Use the tastiest tomatoes possible. I used Campari tomatoes.
  2. Can use cilantro in place of Italian parsley. You can add more cilantro to taste. I don't use cilantro because I can't stand the taste of it!
  3. Pico de Gallo can be refrigerated for up to 3 days. Even though excess liquid is removed from the tomatoes, the Pico de Gallo might still be a bit watery after sitting in the refrigerator. Simply pour off additional liquid.


Calories: 23kcal | Carbohydrates: 5g | Sodium: 489mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 23.3mg | Calcium: 13mg | Iron: 0.4mg