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2 large tomatoes, diced
1/4 onion, minced
1 serrano pepper, seeds removed and minced (use ¼ cup minced bell pepper for mild salsa)
1/4 cup chopped cilantro
2 Tablespoons lime juice
1/4 teaspoon salt


  1. Wash hands with soap and water.
  2. In a large bowl, combine all ingredients. Serve right away.
  3. Refrigerate leftovers within 2 hours.


  • No serrano pepper? Use a jalapeño pepper or other spicy pepper.
  • Chop the leaves and stems of cilantro; all parts are flavorful.
  • The spiciness of peppers can vary based on the growing conditions. Peppers usually have a higher level of heat during hot summer months.

Thanks to the OSU Extension Latinx Workgroup for this recipe.

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2 cups
Prep time:
15 minutes
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