Fresh Pico de Gallo
November 20, 2025Fresh Pico de Gallo is a must-have for many Mexican meals, particularly for my Breakfast Tostadas with Chorizo. It adds the perfect crunch and freshness to this delicious breakfast.
Equipment
- cutting board
- sharp knife
- small bowl
Ingredients
- 1/2 cup Roma or hothouse tomatoes seeded, cubed
- 1/2 cup Onion, white or yellow finely chopped
- 1 small Jalapeno or Serrano chile pepper seeded and membranes removed
- 1/4 cup Cilantro leaves and small stems finely chopped
- 1/2 Fresh lime to taste
- 1 pinch Kosher or sea salt to taste
Instructions
How to make fresh Pico de Gallo
- Remove seeds and membrane from the tomatoes. Chop uniformly and place in a bowl.
- Chop the onion finely and uniformly. Add to the tomatoes.
- Using glove, slice the chile pepper in half. Remove seeds and membrane and chop finely and add to the tomato, onion mixture.
- Chop Cilantro and add to the mixture.
- Add a pinch of salt and a squeeze of lime juice. If you are using this recipe for tacos etc., feel free to add more lime juice. I add a small amount for breakfast recipes.
- Allow to rest for about 5 minutes, taste again for salt and adjust as needed.
- Serve immediately.
Notes
Yield is 1 1/2 cups of Pico de Gallo.
Nutrition
Serving: 3tablespoonsCalories: 68kcalCarbohydrates: 17gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 51mgPotassium: 487mgFiber: 4gSugar: 8gVitamin A: 1425IUVitamin C: 50mgCalcium: 46mgIron: 1mg
Nutritional information is calculated online and should be used as a guide.
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