Easy Pico de Gallo Recipe

bowl with chunky salsa with tortilla chips

This easy Pico de Gallo recipe is a super tasty fresh salsa that everyone will love! It’s a combination of farm fresh tomatoes, red onion, cucumbers, lime juice, and cilantro. Grab a bag of tortillas chips. This snack is DELICIOUS!


  • 2 cups diced tomatoes, seeds removed
  • 1/4 cup diced red onion
  • 1/2 cup diced cucumber
  • 2 tablespoon chopped cilantro
  • juice of 1/2 lime
  • 2 teaspoon extra virgin olive oil
  • kosher salt
  • pepper
  • tortilla chips for serving


  1. In a medium sized bowl, add the tomatoes, red onion, cucumber, cilantro, lime juice, and extra virgin olive oil.
  2. Stir to combine. Taste and season to taste with kosher salt and pepper.
  3. Serve with tortilla chips.


  • Choose tomatoes that are heavy for their size. They will have the most tomato flesh.
  • Remove the seeds and pulp from the tomato as they will make the Pico de Gallo too watery. Just slice the tomato and scrap them out with a spoon.
  • Dice all the vegetables in about the same size.
  • The flavor of the vegetables can vary throughout the year. Be sure to taste the Pico de Gallo. Add a little kosher salt and pepper at a time. You can always add more to suit your tastes.
  • If you like spicy foods, add chopped jalapeno or hot sauce to the Pico de Gallo.
  • Pico de Gallo is best eaten the day it is made. But it will keep up to 2 days in the refrigerator.


Keywords: Pico de Gallo, appetizer idea, snack recipe, Mexican recipe

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