Pico de Gallo


With cool cucumber and spicy jalapenos, this fresh Pico de Gallo recipe is perfectly balanced--and perfect for topping any Mexican entree.

Pico de Gallo
Photo: Peter Krumhardt
Total Time:
25 mins


  • 4 roma tomatoes (1 pound total), chopped

  • cup chopped cucumber

  • ½ cup chopped yellow sweet pepper (1 small)

  • 2 tablespoons green onion (1)

  • 1 fresh jalapeño or serrano chile pepper, stemmed, seeded, and finely chopped*

  • 1 tablespoon snipped fresh cilantro

  • ½ teaspoon finely shredded lime peel

  • 1 tablespoon lime juice

  • 1 tablespoon olive oil

  • ½ teaspoon ground pasilla chile pepper or ancho chile pepper

  • ¼ teaspoon salt


  1. In a medium bowl combine chopped tomatoes, cucumber, sweet pepper, green onion, finely chopped chile pepper, cilantro, lime peel, lime juice, olive oil, ground chile pepper, and salt. Serve immediately or, if desired, cover and chill for up to 4 hours before serving.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

21 Calories
1g Fat
2g Carbs
Nutrition Facts
Servings Per Recipe 12
Calories 21
% Daily Value *
Total Fat 1g 1%
Sodium 52mg 2%
Total Carbohydrate 2g 1%
Total Sugars 1g
Vitamin C 14.2mg 71%
Calcium 10.1mg 1%
Iron 0.2mg 1%
Potassium 122mg 3%
Folate, total 12.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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