This easy pico de gallo restaurant recipe is a breeze to whip up, bursting with fresh flavors and perfect for adding a kick to your favorite dishes.
Whether you’re topping tacos, burritos, chicken, or simply dipping tortilla chips, this quick salsa will become a staple in your kitchen.

Why You’ll Love This Pico de Gallo Restaurant Recipe
- Super simple: Just toss everything into a food processor or blender.
- Versatile: Great as a topping for Taco Bowls or dip.
- Fresh ingredients: Packed with tomatoes, onions, cilantro, and more!
- Restaurant Style: This recipe makes a simple pico de Gallo recipe much like those found in popular Mexican restaurants.
Let’s dive into how you can make this easy and delicious salsa!

Ingredients for Pico De Gallo Restaurant Recipe
Here’s what you’ll need to make about 5-6 cups of fresh pico de gallo:
- 5 Roma tomatoes, diced
- 1 white onion, chopped
- 1 large jalapeño, seeds removed and finely chopped
- ½ bunch of cilantro, chopped
- Juice of 1 lime
- A dash of salt (to taste)
Optional Equipment
- Food processor or blender: Speeds up prep time significantly! A worthwhile investment if you make salsa frequently.

How to Make Pico de Gallo Restaurant Recipe
Step 1: Prep the Vegetables
Start by chopping your vegetables. Dice the tomatoes, chop the onion, finely chop the cilantro, and remove the seeds from the jalapeño before finely chopping it.
Pro Tip: If you’re short on time, a food processor will make quick work of the chopping. Simply pulse the ingredients for a few seconds, but be careful not to overdo it—you want some texture in your pico de gallo.
Step 2: Mix Everything Together
In a medium bowl, combine the diced tomatoes, chopped onion, cilantro, and jalapeño.
Step 3: Add Lime Juice and Season
Squeeze the juice of one lime over the mixture, then sprinkle a dash of salt to taste. Gently stir everything together until well combined.
Step 4: Refrigerate and Let Flavors Combine
For the best flavor, refrigerate the pico de gallo for at least 4 hours before serving. This allows the ingredients to mesh and creates a more flavorful salsa.

Storage Tips
You can store leftovers in an airtight container in the refrigerator for up to a week. Though it may last longer, it’s typically devoured within days!
Enjoy this quick and easy pico de gallo recipe with all your favorite meals! Let me know in the comments how you like to serve it.

Easy Pico De Gallo Restaurant Recipe
You'll love this easy pico de gallo restaurant recipe made with fresh tomatoes, onion, lime, and cilantro.
Ingredients
- 5 Roma tomatoes, diced
- 1 white onion, chopped
- 1 large jalapeño, seeds removed and finely chopped
- ½ bunch of cilantro, chopped
- Juice of 1 lime
- A dash of salt (to taste)
Instructions
Start by chopping your vegetables. Dice the tomatoes, chop the onion, finely chop the cilantro, and remove the seeds from the jalapeño before finely chopping it.
In a medium bowl, combine the diced tomatoes, chopped onion, cilantro, and jalapeño.
Squeeze the juice of one lime over the mixture, then sprinkle a dash of salt to taste. Gently stir everything together until well combined.
For the best flavor, refrigerate the pico de gallo for at least 4 hours before serving. This allows the ingredients to mesh and creates a more flavorful salsa.
Notes
Pro Tip: If you’re short on time, a food processor will make quick work of the chopping. Simply pulse the ingredients for a few seconds, but be careful not to overdo it—you want some texture in your pico de gallo.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 9Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 15mgCarbohydrates 2gFiber 1gSugar 1gProtein 0g
The nutrition in recipes is caluculate by AI, mistakes happen. It is highly recommended to check carb counts to make sure these recipes fit into your diet.
About Thirty Something Super Mom

My journey started after a Crohn's disease diagnosis, inspiring a commitment to well-being. This site shares my distinctive approach to healthy living with my collection of nutritious recipes that boast authentic flavors, mimicking the indulgence of traditional dishes. I love sharing guilt free recipes for low carb, keto, gluten-free, paleo, and the specific carbohydrate diet. I also share tips on natural living, including homemade cleaners and cleaning hacks. I also share my experience as a veterinary technician and pet groomer, to integrate pet health tips, homemade dog food recipes, and grooming insights to ensure your pets thrive.
Marie Gizelle
Wednesday 7th of March 2018
I was thinking of another dish - picadillo - then realized it was a totally different one. :D Yummy! Simple and healthy as well. This would be awesome with mangoes too, as that's my side dish for grilled tuna....but it will be more of a salsa by then...
Katherine
Wednesday 7th of March 2018
Delicious!! I love all varieties of salsa for dipping... you just can't beat snacking on some chips and pico with a beer in hand once the kids are tucked up in bed ;) We used to live in the UK and I love how much Mexican food we get to eat now... we cook it all the time too now, which I need did before we moved!
Monica Y
Wednesday 7th of March 2018
I have a work potluck this Friday and was not sure about what to bring. Now I know I can bring chips and this salsa. Looks so easy and I know my coworkers are going to love it. It will save me some time cooking too. I cannot wait to surprise them with something homemade but so easy
lisalisa
Wednesday 7th of March 2018
This recipe reminds me of my neighbor he use to always make Pico de gallo and bring it to our neighborhood functions. I didn't think I would like it at first but, gosh was it good. I need to make this recipe for the family this weekend since we are meeting up for game night! Thanks for sharing!
Liz @ Yes/No Detroit
Tuesday 6th of March 2018
I've never made homemade pico de gallo but would love to try - pinning this for later. I love pico and like it much more than salsa, actually.
Not sure why you were in the hospital but hope you are feeling better now.