Easy Pico De Gallo

Here’s an easy pico de gallo recipe that takes no time at all to make—from prep to table in under 20 minutes. That’s a lot of flavor in a little time. We love this salsa fresca as a spicy side (a great alternative to a plain Jane salad), and it’s also super tasty on top of tacos, burritos, and other Mexican dishes.

Jalapeños are used in this recipe, and they provide a low-medium spiciness to the salsa. Jalapeños range 2,500 to 8,000 Scoville heat units (SHU). If you want to ramp up this easy pico de gallo, trying a heat upgrade to the serrano chili. Serranos are a noticeable increase in spiciness, often twice as hot (10,000 to 23,000 SHU). You could also explore hotter chilies, though the bright, grassy bite of both the green jalapeño and serrano work very well with the garden-fresh flavors in this salsa.

–> Learn More: Serrano Versus Jalapeño

If you want the full spicy flavor to set in, let it refrigerate for a few hours prior to serving. This is absolutely the kind of appetizer you can make quickly in the morning to have ready (and raring to go) for an afternoon get-together.

See it being made:

Like this salsa? You’ll love these too:

  • Jalapeño Salsa Verde: Tomatillos provide a delicious tang — a delicious one-two punch with the brightness of those jalapeños.
  • Peach Habanero Salsa: It’s not just tropical fruits that pair well with the habanero.
  • Spicy Blueberry Salsa: Sweet, fiery, and earthy. This is a salsa you can eat on its own as a dessert.
Easy Pico de Gallo

Easy Pico De Gallo Recipe

A tasty, garden-fresh salsa, perfect with tortilla chips, tacos, and other Mexican foods
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Servings 6 servings
Calories 20 kcal


  • 3 tomatoes diced
  • 1 white onion diced
  • 1 jalapeño pepper finely diced
  • 1/2 cup fresh cilantro chopped
  • Salt
  • 1 tablespoon lime juice


  • In a mixing bowl, toss the diced tomatoes, onions, and jalapeños together.
  • Mix in the cilantro, lime juice and salt and toss thoroughly.
  • Cover the bowl and refrigerate for 10 minutes.
  • After 10 minutes, drain the excess liquid from the bowl.
  • Serve.


If you prefer a tangier pico de gallo, add in an additional teaspoon of lime juice.
To make the pico de gallo milder, deseed the jalapeño and remove the membrane prior to dicing. That’s where the majority of heat comes from in a jalapeño.
For a hotter pico de gallo, try using serrano peppers instead of jalapeños. Serrano peppers can be up to 9 times hotter than the mildest jalapeño.


Calories: 20kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 188mgFiber: 1gSugar: 3gVitamin A: 629IUVitamin C: 14mgCalcium: 12mgIron: 1mg
Keyword Jalapeno Pepper
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on January 28, 2024 to include new content.
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