How many servings does this Pico de Gallo recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Pico de Gallo recipe come from?

It was shared by Jack Early on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

Back to community

Pico de Gallo

Name: Pico de Gallo
Yield: 8 servings
Ingredients: 500 g tomatoes; 70 g jalapeño; 50 g cilantro; 175 g red onion; 1 lime; to taste salt

A fresh, zesty Mexican salsa made with ripe tomatoes, spicy jalapeño, crisp red onion, and fragrant cilantro. The bright lime juice and a pinch of salt bring the flavors together, making it perfect for tacos, salads, or as a topping for grilled proteins.

Recipe by Jack Early· Structured by ReelsMeals

From: Instagram(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video

Video plays from the original creator's platform. View the original video

Prep Time

10 min

Cook Time

N/A

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

10 min estimated total time for 8 servings.

Explore related saves

Lunch Snack Healthy Vegetarian

Ingredients

1 1/10 lb tomatoes
2 1/2 oz jalapeño
1 4/5 oz cilantro
6 1/5 oz red onion
1 lime
to taste salt

Instructions

1
Trim the stems from the tomatoes, cut them in half, and remove the seeds if a less watery salsa is desired.
2
Dice the tomatoes into small, uniform cubes (about ½‑inch pieces).
3
Slice the jalapeño lengthwise, remove the seeds for less heat (or leave them for a spicier salsa), and finely chop.
4
Peel the red onion and chop it finely, aiming for pieces similar in size to the tomatoes.
5
Roughly chop the cilantro, including stems, then give it a quick toss to separate the leaves.
6
Place all chopped vegetables (tomatoes, jalapeño, onion, cilantro) into a mixing bowl.
7
Roll the lime on the countertop to release its juices, then cut it in half and squeeze the juice over the vegetables.
8
Stir the mixture thoroughly to evenly distribute the lime juice.
9
Season the salsa with salt, starting with a pinch, then taste and adjust as needed.
10
Let the pico de gallo rest for about 10 minutes at room temperature to allow the flavors to meld.
11
Give the salsa a final stir, taste for final seasoning adjustments, and serve immediately or refrigerate for up to 2 hours.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.

Rate this recipe

This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.

Frequently asked questions

How many servings does this Pico de Gallo recipe make?: This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
Where does this Pico de Gallo recipe come from?: It was shared by Jack Early on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.