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This single serving pico de gallo is a fresh, chunky salsa made with ripe tomatoes, crisp onion, jalapeño, and lime juice. Ready in about 10 minutes, this small batch salsa is perfect for topping tacos, serving with chips, or adding bright flavor to any meal.
Featured Comment
“I’m totally addicted to this recipe!!!”
– Nikki
Why You’ll Love This Recipe
- Quick & Fresh: This single serving pico de gallo comes together in about 10 minutes with simple, fresh ingredients.
- Small Batch: Just the right amount for one or two servings, so nothing goes to waste.
- Bright, Chunky Texture: Fresh tomatoes, crisp onion, and jalapeño create classic, restaurant-style pico de gallo.
- Versatile: Use it as a dip with chips or spoon it over tacos, grilled chicken, or eggs.
- Easy to Customize: Adjust the heat, lime, or salt to match your taste.
There’s something special about a bowl of freshly made pico de gallo sitting on the table. Juicy tomatoes, crisp onion, and bright lime come together in a chunky, fresh salsa where every bite has texture and balance.
I make pico de gallo when I want to add color and bold flavor to a meal. It’s great with homemade tortilla chips, spooned over a single serving of baked shrimp or a single serving of baked chicken thighs, or added to beef enchiladas for one and single serve chicken tacos. It’s also delicious on eggs or in a small taco salad.
Ingredients
If you have any ingredients leftover from this small batch pico de gallo recipe, check out our Leftover Ingredients Recipe Finder.
- Onions: Finely chopped onion adds crisp flavor. I prefer sweet yellow onion for a milder taste, but white onion gives a sharper bite. Green onions work for a lighter option.
- Tomatoes: Roma or plum tomatoes are best because they’re firm and less watery, which keeps the pico de gallo chunky. Cherry or grape tomatoes can be used for a slightly sweeter flavor. Use extra tomatoes in a single serve ratatouille, cioppino for one, or in my single serving Cobb salad recipe.
- Peppers: Finely minced jalapeño adds fresh heat. Remove the seeds for less spice, or use serrano for more heat. Green bell pepper can be used for a mild version. Use extras in small batch jalapeño poppers, single serve Mexican street corn salad, small batch salsa, or my single serve carne asada recipe.
- Lime Juice: Fresh lime juice adds brightness and balances the tomatoes and onion. Use leftover lime juice in a skinny margarita.
- Avocado: Half a small avocado adds creamy texture and balances the acidity. Use the other half in shrimp tacos for one, single serve chicken enchiladas verde, or to make my avocado toast recipe.
- Salt: A small pinch enhances flavor and helps the tomatoes release their juices.
Recipe Variations
Here are a few simple ways to change up this single serving pico de gallo:
- Extra Spicy: Use serrano pepper instead of jalapeño, or leave the seeds in for more heat.
- Mild Version: Remove all seeds and ribs from the jalapeño, or replace it with finely chopped green bell pepper.
- With Mango: Add a few tablespoons of diced mango for a sweet and spicy contrast.
- With Corn: Stir in a spoonful of fresh or thawed frozen corn for added texture and natural sweetness.
- With Cilantro: Add chopped cilantro for a strong fresh herb flavor.
How To Make Pico de Gallo
See the recipe box below for ingredient amounts and full recipe instructions.
- Place the chopped onion in a small bowl. Add the lime juice and salt, if using, and stir.
- Add the chopped tomatoes, jalapeño, and avocado. Gently stir to mix.
- Taste and add more salt if needed.
- Serve immediately or refrigerate until ready to eat.
Expert Tips
- Use Firm, Ripe Tomatoes: Soft tomatoes release too much liquid and can make the pico watery. Roma tomatoes work best because they are firm and less seedy.
- Chop Evenly: Cut the tomatoes, onion, and jalapeño into small, similar-sized pieces for the best texture and balanced flavor in every bite.
- Control the Heat: Remove the seeds and ribs from the jalapeño for less spice. Leave them in if you prefer more heat.
- Let It Rest Briefly: Let the pico sit for 10 minutes before serving to allow the flavors to blend.
- Serve Fresh: Pico de gallo is best the day it’s made. The longer it sits, the more liquid the tomatoes release.
Frequently Asked Questions
Pico de gallo is a raw, chunky salsa made with fresh chopped ingredients. Traditional salsa is often blended and may be cooked, resulting in a smoother texture.
Pico de gallo is best eaten the same day. It can be stored in an airtight container in the refrigerator for up to 2 days, but it will release liquid as it sits.
Use firm Roma tomatoes and remove excess seeds before chopping. Serving it soon after mixing also helps prevent excess liquid.
Yes, but for best texture and flavor, make it no more than a few hours ahead and store it covered in the refrigerator.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch pico de gallo or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Pico de Gallo For One
Ingredients
- ¼ cup finely chopped onions
- ½ teaspoon lime juice
- ⅛ teaspoon kosher salt (optional)
- ⅓ cup diced tomatoes
- 1 teaspoon finely chopped jalapeños
- ½ small avocado -chopped
Instructions
- Place the chopped onion in a small bowl. Add the lime juice and salt, if using, and stir.
- Add the chopped tomatoes, jalapeño, and avocado. Gently stir to mix.
- Taste and add more salt if needed.
- Serve immediately or refrigerate until ready to eat.
Notes
- Use Firm, Ripe Tomatoes: Soft tomatoes release too much liquid and can make the pico watery. Roma tomatoes work best because they are firm and less seedy.
- Chop Evenly: Cut the tomatoes, onion, and jalapeño into small, similar-sized pieces for the best texture and balanced flavor in every bite.
- Control the Heat: Remove the seeds and ribs from the jalapeño for less spice. Leave them in if you prefer more heat.
- Let It Rest Briefly: Let the pico sit for 10 minutes before serving to allow the flavors to blend.
- Serve Fresh: Pico de gallo is best the day it’s made. The longer it sits, the more liquid the tomatoes release.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I do something very like this but I also add finely diced fresh fruit and green chilies as jalapeno is too hot for me. haven’t done it in a while so this is a good reminder. Thanks!
This is so delicious and so easy to make.
I admit, I’m totally addicted to this recipe!!! I have always loved avocados (about +/- 78 years!) and often added some on occasion! Now it’s just Tabitha (my 12 y/o cat) and me, I’m so grateful for a recipe for one!!! I add Pico to almost every thing!!! Now I’ve found the carne Asada recipe, I’m going to buy stock in a tortilla company!!! Thank you so much for sharing both!!!
I also use garlic salt or a little crushed fresh garlic.