Pico de Gallo with Fresh Lime and Cilantro

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A fresh and zesty salsa made with diced tomatoes, onions, jalapeños, and cilantro, brightened with lime juice—perfect as a topping or dip. This Mexican-inspired recipe (vegan, gluten free), ready in about 10 minutes, turns ripe tomatoes, white onion, jalapeño pepper into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 25 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, diced ripe tomatoes
• 1 small, finely diced white onion
• 1, seeded and finely chopped jalapeño pepper
• 1/2 cup, chopped fresh cilantro
• 3 tbsp fresh lime juice
• 1/2 tsp salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 4 medium diced ripe tomatoes, 1 small finely diced white onion, and 1 seeded finely chopped jalapeño pepper.
2. Step 2: Add 1/2 cup chopped fresh cilantro, 3 tbsp fresh lime juice, and 1/2 tsp salt to the bowl. Stir gently to combine all ingredients.
3. Step 3: Let the pico de gallo rest at room temperature for 15 minutes to allow flavors to meld before serving as a topping or dip.