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the finished pico de gallo in a serving bowl garnished with two chips and lime wedges

Pico de Gallo

This fresh sauce is the perfect condiment for any Mexican meal.
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Course: Side Dish
Cuisine: American, Mexican
Diet: Gluten Free
Prep Time: 10 minutes
Servings: 10
Calories: 32kcal


  • 2 ½ pounds (1.1kg) ripe tomatoes deseeded and finely chopped
  • 1 onion peeled and finely chopped
  • 1 small jalapeño or serrano pepper, deseeded and finely chopped
  • 4 tablespoons lime juice or more or less, to taste
  • 4 tablespoons chopped oregano
  • salt to taste


  • Remove the seeds from both the tomatoes and the jalapeño.
  • Finely chop the tomato, onion, and pepper.
  • Add to a bowl along with the lime juice, oregano, and salt. Stir well to combine.
  • Let stand for at least 10 minutes, then serve.


  • Wear gloves or wash your hands well after cutting the jalapeño. Nothing hurts worse than when you touch your eye after you chopped a pepper. 
  • Cut all of the veggies into small pieces, similar in size. This will help the ingredients to mix evenly, so you get a bit of everything in every spoonful.
  • Serve with a slotted spoon to eliminate extra moisture.
  • Press and roll the lime on the counter or microwave it for 30 seconds before cutting, and this will yield more juice.
  • Store – unused Chipotle tomato salsa can be stored in an airtight container in the fridge for about a week.
  • There are 0 Blue Plan SmartPoints in one serving of this.


Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 321mg | Fiber: 2g | Sugar: 4g | Vitamin A: 997IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 1mg