Chip scooping out Homemade Pico de Gallo.

Homemade Pico de Gallo

  • Author: Julie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x



  • Half of a red onion, diced
  • Juice of one lime
  • 2 jalapeno peppers, seeds and membranes removed, diced
  • 1/2 teaspoon kosher salt
  • 23 large fresh tomatoes, cored and diced
  • 8 ounce can of whole kernel sweet corn, drained
  • 1/2 cup fresh cilantro, chopped



  1. Add the diced red onion, lime juice, jalapeño and salt to a large bowl.  Allow to marinate while the rest of the ingredients are prepped.
  2. Add diced tomatoes, corn and cilantro and mix well.  Allow to sit for 10-15 minutes and then taste with the chips you’ll be serving with it.  Add additional salt as needed.
  3. Seal and refrigerate any leftovers for up to three days.


  • Serving Size: 1 Serving
  • Calories: 36
  • Sugar: 3.5g
  • Sodium: 195mg
  • Fat: 0.5g
  • Saturated Fat: 0.1g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 7.9g
  • Fiber: 1.6g
  • Protein: 1.4g
  • Cholesterol: 0mg