Fresh, Homemade Pico de Gallo Recipe

On vacation in the Costa Maya region of Mexico, we hired a local taxi driver.  We told him we wanted to go to a pretty beach NOT filled with tourist, a beach he’d go to and if possible had a little place to eat.  He drove us south and stopped at beach entrance with instructions to walk down the beach until we came to a thatch-roofed hut, there we would find amazing food and margaritas.

So we set off down the beach, no thatched roof on the horizon, but we kept going since there was the promise of fresh fish and margaritas.  When we arrived it was a really large thatched roof “room” right on the beach, right on the sand.  No floor, just sand.  The tables and chairs were beautiful hand-carved Mexican furniture, with Mexican pottery dinnerware.

We ordered margaritas and Pico de Gallo with tortilla chips.  It was the most amazing Pico we’ve ever had, before or after.  At that very moment decided life was too short for bottled salsa.  I asked for the recipe, they carefully dictated the ingredients and instructions.  I made that recipe for years, but had to find a shortcut – it involved lots of chopping, not my favorite thing.  Here’s my speedy version of this delicious Pico de Gallo.

Pico de Gallo Salsa Recipe

Prep Time: 10 minutes
Servings: 8 servings
Calories: 36kcal
There's nothing better than fresh, homemade Pico de Gallo.  I used to chop the veggies for my Pico de Gallo, I just knew a food processor would get a good result. One day while trying to get chicken fajitas on the table I realized I forgot to make the Pico de Gallo. Sitting there on the counter was my trusty food processor. So I threw my veggies in the processor bowl and hoped for the best. Well, the results were amazing. And took no time at all. My husband loves fresh Pico de Gallo now I can whip up a batch anytime. He's a happy man. No more hand-chopping for me.
For a more traditional Pico de Gallo Recipe omit the corn.
Print Recipe


  • 4 to tomatoes - medium
  • 1/3 cup cilantro leaves
  • 1/2 red onion
  • 1 small fresh jalapeño - seeded and minced
  • 1 lime juiced
  • 1 t sea salt - I prefer to grind my sea salt fresh. It is about a turn and 1/2 on the grinder
  • 2 t black pepper
  • 1 t cumin
  • 1 cup grilled corn - cut from the cob or a small can of no salt added corn, drained (optional)


  • Cut tomatoes in quarters
  • Cut red onion in half
  • Place tomatoes, onion, cilantro and jalapeño in the bowl of a food processor ( a blender will work if you don't have a food processor)
  • Pulse on high about 8 times - until the tomatoes are the size you like.
  • Transfer to a large bowl
  • Add seasonings and corn (if using) and mix well.
  • Will keep refrigerated 2 to 3 days.


We eat salsa with everything. More yummy ways to use leftover Pico de Gall:
  • Top a baked potato
  • As a low fat, low-calorie replacement for salad dressing
  • Toss it in the slow cooker with pork or chicken, add the juice of 1 lime and 1/2 a lemon and you've got dinner


Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 295mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 13.4mg | Calcium: 12mg | Iron: 0.5mg
Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!



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