Pico De Gallo

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Pico De Gallo

It’s The Happy Hour here at The Slow Roasted Italian!  Happy Hump Day!

Here is a fantastic Happy Hour treat to get you through the mid-week blahs!!!

We made this Pico De Gallo for our Mexican Food Party served with the Taco Bar and 7 Layer Mexican Bean Dip it was a fabulous get together.  This has to be the best Pico de Gallo I have had!

You really should try it!

Recipe from The Galley Gourmet 

bowl of fresh pico de gallo for mexican party

bowl of fresh pico de gallo

Pico de Gallo

Donna Elick
We made this Pico De Gallo for our Mexican Food Party served with the Taco Bar and 7 Layer Mexican Bean Dip it was a fabulous get together. This has to be the best Pico de Gallo I have had!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine American
Method Mixed
Servings 4 cups


  • 6 large plum tomatoes
  • 1/2 medium white onion, finely diced
  • 1/2 bunch cilantro, chopped
  • 2 jalapeños, seeded, and finely diced
  • 2 cloves garlic, minced
  • 2-4 Tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher salt, more to taste


  • Core, quarter, and remove the seeds from the tomato. Place the tomato quarters flesh side down on a double thickness of paper towels to drain.
  • To cut the tomatoes, julienne each quarter, turn, and finely dice. Add the tomatoes to the bowl. Add the onion, cilantro, jalapeños, and garlic to the bowl. Toss to combine. Add the salt and lime juice to taste and toss again.
  • Allow the flavors to develop at room temperature for at least 30 minutes before serving.

Donna’s Notes

Pico de gallo can be made in one day in advance; covered and refrigerated. Bring to room temperature before serving.


Serving: 1 | Calories: 28cal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 297mg | Sugar: 3g | Fiber: 2g | Calcium: 17mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally Published Oct 5, 2011

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  1. You have THE best happy hour! I could eat this on three meals – eggs, sandwiches and salads! Great photos and recipe.

  2. Have to admit that you lost me at cilantro, but it sure does look beautiful! Of course, the chips look pretty darn good to me right now as well. (Are these the ones we can buy locally?) (I'm food obsessed, I think I need to go find some lunch.)

  3. What a gorgeous photo! Looks like it should be a work of art! And the salsa looks fabulous, making me want some right now – for breakfast!!

  4. So glad you enjoyed the recipe and thanks for the link. I think I need to make a batch now:) Lovely blog! Kindest Regards, Nicole

  5. I am thinking that this recipe for Pico de Gallo will work really well mixed with your Guacamole recipe. I am a fan of a chunky Guacamole, thus the idea of mixing the two recipes into one.

  6. 5 stars
    I found this recipe from your taco bar one, and I’ll never go back to store bought pico. This was amazing and so fresh tasting.

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