Pico De Gallo

This post may contain affiliate links. Read our disclosure policy.

I love the fresh taste you get from a pico de gallo. Years ago, I planted some tomatoes and green peppers in my garden specifically just to make pico with. I had a regular tomato plant and one grape tomato plant. At the time, I only had a few tomatoes off the regular plant, but I’ve had tons from my grape tomato plant. So I decided to use my grape tomatoes to make my own easy version of pico.

We are not fans of really spicy so my version of pico is pretty tame. You can throw in some jalapenos if you like it hot. I like to make mine in the food processor to put this together fast. If you like it chunky, you can take the time to dice up the ingredients by hand to get bigger chunks. I love that I can whip this together in no time when I’m craving some pico. The grape tomatoes are good to use because there’s not a lot of seedy area in them. I just cut them in half and use the tip of the knife to get the seeds out. I have even made it by just adding the whole grape tomatoes into there and it works just fine.

If you are having a get together on the 4th of July, this is a nice addition. Just make it the day before for the best flavor. Add a bag of chips and you have a simple side to bring with you!

Here is what you need to make the
Pico De Gallo

  • SALT

Pico De Gallo

Real Mom Kitchen

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine Mexican
Servings 10 servings
Calories 9 kcal


  • 22-24 grape tomatoes or about 4 large tomatoes seeded
  • 1 red onion you can use any onion, but I like the red
  • 1 green pepper
  • ½ bunch cilantro I forgot to get this, so this time I added dried cilantro
  • 2 cloves of garlic
  • 2 Tbsp vinegar
  • 1 Tbsp lime juice
  • salt
  • pepper


  • You can dice all ingredients by hand, but this is how I do it using my food processor. Put the tomatoes in the food processor ( if using grape tomatoes have them cut in half. If using large tomatoes have them cut into 4ths) Pulse until tomatoes are desired consistency. Pour tomatoes into a large bowl.
  • Next put the onion in the food processor. Pulse until reached desired consistency. Add to tomatoes. Next process the green pepper and cilantro. Pulse to desired consistency. Add to tomatoes and onions. Add garlic, vinegar, lime juice, salt, and pepper. Stir and refrigerate for at least 1 hour, overnight is best. The longer you can let it sit in the fridge, the better it is.


Serving: 1 serving | Calories: 9kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 11mg | Calcium: 5mg | Iron: 0.1mg
Keyword pico de gallo, salsa
Tried this recipe?Let us know how it was!

This recipe is a Real Mom Kitchen original.

This is the original photo from this post when it was originally posted in August 2009.

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Pingback: Strawberry Quesadilla | Real Mom Kitchen
  2. I love pico too and your version sounds great- I would have to add some jalapenos though, I like it spicy!