I use this recipe for so many things. It’s a great base for shrimp ceviche. It’s also what I use to make the most perfect guacamole I’ve come across.

Of course, it’s also good on its own!

This recipe makes about two cups and can be served alongside queso, that guacamole I mentioned, or as part of a toppings selection for tacos. I also like to scoop it on top of those yummy Mexican-inspired salads!

You’ll need two Roma tomatoes, 1/4 of a sweet yellow onion, half a seeded jalapeño, half a lime (squeezed), a large pinch of chopped cilantro, and a few seasonings — garlic powder, chili powder, salt, and black pepper. For spice measurements, I usually just toss some in, but when asked, it’s 1/4 teaspoon garlic and chili powder, 1/8 teaspoon black pepper, and then salt to taste.

pico de gallo recipe in a large bowlPin
With all these fresh chopped veggies, pico de gallo makes a great addition to many meals, not just tacos! Shrimp and grits, salads, burgers, and so much more.

Chop up your tomatoes, onions, jalapeño, and cilantro. Then, add those spices and squeeze half of a lime for the juice. Mix and let it sit at room temperature for about 20 minutes before serving. If you can stand to let it sit for an hour, it’s even better!

Tip: Let the pico sit in a shallow bowl, so the juices stay in contact with most of the chopped vegetables.

Once you’ve made this recipe, it’s the base for my Easy Shrimp Ceviche and Best Guacamole recipes. These pretty much get me through summer and beyond.

Enjoy!

pico de gallo in a white bowlPin
This is a recipe to memorize and make all the time.
pico-de-gallo-easy-recipePin

Pico de Gallo

Liza GravesLiza Graves
An easy, go-with-lots-of-things recipe. This is at once an appetizer and a base for a meal. It's a large part of our guacamole and shrimp ceviche recipes, too.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer or Side, Dip
Cuisine American Southwest, Mexican
Servings 8
Calories 6 kcal

Ingredients
  

  • 2 Roma tomatoes
  • 1/4 onion (red or yellow)
  • 1/2 jalapeño or serrano pepper, seeded
  • 1/4 cup loosely packed cilantro, chopped
  • 1 lime, juiced
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/8 tsp black pepper
  • salt to taste (large pinch)

Instructions
 

  • Chop up your tomatoes, onions, cilantro, and peppers.
  • Add lime juice and spices and mix.
  • Let sit for about 20 minutes on the counter, for the flavors to meld.
  • Taste and adjust salt and pepper if needed.
  • Serve!

Nutrition

Serving: 0.25CupCalories: 6kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 54mgFiber: 0.3gSugar: 1gVitamin A: 193IUVitamin C: 5mgCalcium: 4mgIron: 0.1mg
Keyword Dip, Salsa
Tried this recipe?Rate it above to let us know how it was!

Now, it’s time to make margaritas! These Frozen Spicy Pineapple Margaritas are so good! And these Watermelon Mint ones are also perfect for a hot day.

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Liza Graves
About the Author
Liza Graves

As CEO of StyleBlueprint, Liza also regularly writes for SB. Most of her writing is now found in the recipe archives as cooking is her stress relief!