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Pico de Gallo with Chips

Pico de Gallo

Course: Topping
Cuisine: Mexican
Keyword: Plant-based, vegan
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 people
Calories: 16kcal
Author: Cindy Rainey
Pico de Gallo is fresh and chunky.  It's made from fresh tomatoes, onions, jalapeños, lime, cilantro, and a little salt. It goes great with chips or other Mexican dishes.  Pico de Gallo is naturally vegan, gluten-free, and plant-based. 
Print Recipe


  • 4 roma tomatoes de-seeded and diced
  • 1 cup white onion diced (about 1/3 large onion)
  • 1/4 cup jalapeno deveined, de-seeded, diced
  • 3/4 cup cilantro chopped
  • 1/4 cup lime juice (about 2)
  • 1/2 teaspoon salt


  • Take the seeds out of the tomatoes and jalapeños and dice all vegetables.
  • Mix together with salt and lime juice.
  • Use as topping for Mexican dishes or scoop onto tortilla chips.  Cover and refrigerate leftovers for up to one week.


Calories: 16kcal | Carbohydrates: 3g | Sodium: 148mg | Potassium: 126mg | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 11.7mg | Calcium: 8mg | Iron: 0.1mg