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Pico De Gallo

Pico de gallo is a classic Mexican salsa that's used to top fajitas, burritos, tacos, enchiladas, and chimichangas. Made with very simple ingredients, this healthy, low carb and low-calorie salsa adds a great flavor boost to any meal (and not just Mexican dishes!).
Course Condiments
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 42kcal
Author Diana


  • 4 tomatoes ripe (I recommend plum tomatoes)
  • 1 yellow onion
  • 1 bunch cilantro/coriander just the leaves
  • 1 green chili serrano or jalapeno
  • 1-2 limes
  • 1 tsp sea salt


  • Chop the tomatoes into ⅓ inch pieces, and finely dice the onion, the coriander, and the chilli.
  • Mix all the ingredients in a mixing bowl, and season with salt. Squeeze a lime and have a taste and see if you need more lime juice or salt. Serve immediately.


  • Pico de gallo is best when eaten fresh at room temperature or slightly chilled (doesn't taste good if it's cold).
  • Feel free to use 2 chillis instead of 1 if you like spicy salsa.
  • Can be stored in the fridge for up to 2 days.
  • Not suitable for freezing.


Calories: 42kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 627mg | Potassium: 359mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1160IU | Vitamin C: 25.7mg | Calcium: 24mg | Iron: 0.5mg