When I was planning Josh’s birthday party menu I remembered seeing a post for pico de gallo on Ree Drummond’s site (aka The Pioneer Woman). She makes everything look so easy and festive. I figured I’d give it a try. What’s the worst that happens, it doesn’t work out? I waste ingredients *shivers* and have to toss everything in the trash? Yes, that is probably the worst that could happen.

I did do a bit of playing around the day of, you may find you want to do that too. Add a bit more of this, a little less of that. Play with the recipe. You can’t go wrong. Kick it up with some more jalapeno or a bit more lime juice if you please. There is no wrong way to make this. It’s quick and really easy. So easy everyone should make this instead of buying a jar of salsa. That is of course as long as you can find fresh ingredients. Fresh is best. Please do not use pickled jalapenos. They will work in a pinch, but they have far less heat and will ultimately change the final flavor.

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Pico De Gallo

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4
Easy homemade pico de gallo is a perfect addition to any party or game day menu!


  • 1 Roma tomato
  • 1 small onion
  • 3 jalapeños
  • 1 bunch cilantro
  • lime juice
  • salt


  • Cut stems off of the jalapenos, dice what remains. Toss in a bowl. It can be your basic mixing bowl or a decorative bowl. You can always toss the final product in a decorative serving bowl later if you wish.
  • Dice tomatoes. Start by cutting them length wise (top to bottom) into quarter sections. Carefully remove the juicy center, discard. Dice outer shell of the tomatoes. Toss into the same bowl as the jalapenos. Stir together. Dice onions. There is no right or wrong way to dice onions. It's really all a personal preference of what you find easiest. Slice the bottom and top of the onion off. Remove the outer skin and first layer of onion. Slice onion on it's side vertically, rotate and dice. Toss in the bowl and stir well.
  • Chop cilantro leaves. You do not need to remove the leaves from the stems but do try to limit the amount of stems that make it into the mix. Chop fine but not minced. You want nice sized pieces without them being super tiny. Add to the bowl and stir.
  • Squeeze the juice from half of a lime over your mixture, aproximately 1-2 tsp. You can add more if you like. A couple of shakes of salt, roughly 1/4 - 1/2 tsp. Stir well.
  • Serve with tortilla chips.


Calories: 20kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 191mg, Potassium: 137mg, Fiber: 1g, Sugar: 2g, Vitamin A: 482IU, Vitamin C: 8mg, Calcium: 12mg, Iron: 0.4mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Appetizer
Cuisine: Mexican