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Authentic Pico de Gallo Recipe

Pico de Gallo is loaded with fresh tomatoes, onion, jalapeno, cilantro, and lime juice. Learn the secret to the best Mexican Pico de Gallo; one simple tip makes it taste authentic.

We love making the most of summer fruits and veggies with loaded salsas like Mango Salsa, our popular Cowboy Caviar and of course Ceviche! This Pico de Gallo recipe is our favorite way to use up garden grown tomatoes.

Pico De Gallo in a bowl served with tortilla chips

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What is Pico de Gallo?

Pico de Gallo is a popular Mexican salsa. It is also known as “Salsa Fresca,” or “Salsa Cruda.” It is traditionally made with equal parts tomatoes and onion, with fresh cilantro and a generous squeeze of lime juice. We add jalapeno for a spicy kick but you can leave it out for a milder pico.

You can easily adjust this recipe to suit your preference; add more tomatoes for sweetness or another jalapeno pepper if you love fiery salsa. We’ve even tried adding peaches for a peach salsa, which turned out really well.

Ingredients for Pico De Gallo

How to Make Pico de Gallo:

There’s no cooking involved with this salsa recipe, so even the least skilled cook would be hard-pressed to mess this one up. DICE up your ingredients and place in a non-reactive bowl, SQUEEZE in the lime juice then season with salt and pepper and STIR to combine.

Pro Tip: Use gloves or a ziploc bag to cover your hands when seeding and handling hot peppers.

How to make pico de gallo with tomatoes, onions, cilantro and jalapeno

The Secret to the Best Pico de Gallo:

Have you ever wondered how to make your Pico de Gallo taste restaurant quality and more authentic? This family secret comes from Blanca Villasenor who also shared her authentic Ceviche recipe. The key to a traditional pico de gallo is in letting it rest. Combine all of the ingredients, cover and refrigerate for a day. The tomatoes will juice up and the flavors will meld so every bite is flavor-packed.

The best pico de gallo in a bowl

Salsa Mix-Ins:

You can easily bulk up and change the flavor profile of pico salsa by dicing in one of these fresh fruits or vegetables. I’d love to know about your creative add-ins.

Serve Pico de Gallo With:

Salsa Fresca is often served as a topping for breakfast foods, enchiladas, tacos, nachos and more. It is so versatile! It’s also perfect as an appetizer with chips. We love pico with:

Mexican Pico De Gallo served as salsa fresca in a bowl surrounded by chips

Our Favorite Summer Appetizers:

If you love pico as much as we do, you won’t want to miss these all-time most popular appetizers recipes:

Pico de Gallo is seriously addictive and our love for this wonderfully fresh salsa runs deep. My only complaint is that it disappears too quickly so I highly recommend making a double or triple batch.

Authentic Pico de Gallo

4.96 from 22 votes
Prep Time: 15 minutes
Total Time: 15 minutes
Pico De gallo in a serving bowl with tortilla chips

Pico De Gallo is a popular Mexican salsa that's loaded with fresh tomatoes, onion, jalapeno, cilantro, and lime juice. Pico De Gallo is excellent over tacos, burritos, nachos, or served with chips.

Skill Level: Easy
Cost to Make: $4-$6
Keyword: pico de gallo
Cuisine: Mexican
Course: Appetizer, Side Dish
Calories: 20 kcal
Servings: 6 as an appetizer

Ingredients

  • 1 lb tomatoes (3-4 medium), diced
  • 1/2 medium onion (1 cup chopped)
  • 1 jalapeno pepper seeded and finely minced (optional)
  • 1/2 cup cilantro chopped
  • 2 Tbsp lime juice from 1 lime
  • 1/2 tsp salt or to taste
  • 1/8 tsp black pepper

Instructions

  1. In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.

  2. Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.

Nutrition Facts
Authentic Pico de Gallo
Amount Per Serving
Calories 20 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 199mg9%
Potassium 199mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 745IU15%
Vitamin C 16mg19%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Kris
    September 28, 2020

    I loved this recipe, but after you make this perfectly to your preference, mix it with 6 or so large avocados and a full package (or 2 to taste) of original hidden valley ranch powdered salad dressing mix (Do not use the “dips” version). As with the other extra line juice and sitting for longer makes it better.
    It is Beyond incredible.

    Reply

    • Natasha's Kitchen
      September 29, 2020

      Thanks for sharing your experience making this recipe, Kris. Glad you enjoyed it!

      Reply

  • Karen J
    September 9, 2020

    Yum! I used cherry tomatoes and jalapeño from the garden and red onion. I tossed everything in the food processor and pulsed it half a dozen times. So easy! And so pretty!

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Agreed, this is so easy and definitely yummy. I’m so glad you enjoyed this recipe, Karen!

      Reply

  • Peter
    September 2, 2020

    Can you freeze? I have never tried? Will freezing ruin the salsa?

    Reply

    • Natasha's Kitchen
      September 2, 2020

      Hi Peter, I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

      • Peter
        September 3, 2020

        Will let you know when I freeze.

        Reply

  • Sharon Eckersley
    August 30, 2020

    I absolutely love all your salsas, I’ve made most of them and my family and friends rave about them.
    Thank you for sharing them with us who haven’t a clue how to make them so perfect.

    Reply

    • Natasha's Kitchen
      August 31, 2020

      Hi Sharon, that is so great! Thanks for your wonderful review.

      Reply

  • Fern
    August 30, 2020

    Um. Um. Good! Especially using fresh out of the garden Roms tomatoes!

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Yes, fresh ingredients are always the best!

      Reply

  • Mark Zubik
    August 19, 2020

    Excellent on a breakfast sandwich. Toasted bread, scrambled eggs, crispy bacon, some pico and a little mayo.

    Reply

    • Natashas Kitchen
      August 20, 2020

      I’m so glad you enjoyed that Mark!

      Reply

  • Kathy
    July 26, 2020

    I would like to know if this recipe can be pressure canned and/or hot water bathed.

    Reply

    • Natashas Kitchen
      July 27, 2020

      Hi Kathy, I haven’t tried canning this one. I don’t have any canned salsa recipes but I do have a roasted salsa that freezes really really well. We make huge batches of this in summer and enjoy it all winter long. Freeze portions flat in the freezer in ziploc bags and thaw under cold water or in the fridge. I hope that helps

      Reply

  • Sue
    July 11, 2020

    Find Natasha, I just made your Pico de Gallo Because the limes here in southern California are usually the little Mexican limes I have a hard time getting all the juice out of them. This time I decided to peel the lim, quarte it and just throw it in the food processor with everything else and I know that I got a lot more juice that way.

    Reply

    • Natashas Kitchen
      July 11, 2020

      Great idea! Thank you so much for sharing that with me Sue!

      Reply

  • Julie
    June 21, 2020

    Do you have a recipe for the fresh corn chips?

    Reply

    • Natasha's Kitchen
      June 21, 2020

      I don’t have a recipe for that, Julie. But I do have recipes for the dips!

      Reply

  • Jill Monforton
    June 16, 2020

    Your recipes are great easy to understand love your site.

    Reply

    • Natasha's Kitchen
      June 17, 2020

      Thanks for your good feedback!

      Reply

  • Rosie
    June 10, 2020

    As a Mexican, I give tums up to this recipe, we also like to add diced avocado, and for more spice I like to use Serrano peppers, Thanks Natasha for sharing great recipes, they have saved me so many times when I’m out of ideas. Regards from Canada 🙂

    Reply

    • Natasha's Kitchen
      June 10, 2020

      Thank you so much for your great review, Rosie. It’s much appreciated!

      Reply

    • Chris StClair
      July 12, 2020

      I am from Texas, and I use Serrano peppers too. I was taught to use tomatillos for the citrus flavor instead of lime.

      Reply

  • Alicia Foy
    June 10, 2020

    I am one of those people that doesn’t care for the soapy taste of cilantro so I substitute parsley.

    Reply

    • Natashas Kitchen
      June 10, 2020

      Parsley is a great substitute! Thank you for sharing that with me Alicia!

      Reply

  • Hariny
    June 4, 2020

    Always the best recipes! I really hope to see you in real life one day! You’re my role model and you always make me happy if I am feeling a little down!

    Reply

    • Natasha's Kitchen
      June 4, 2020

      That is so sweet and inspiring. Thank you and I hope to inspire you more with our future content.

      Reply

  • Iliana Osorio
    May 31, 2020

    What type of onion for pico de gallo?

    Reply

    • Natasha's Kitchen
      May 31, 2020

      Hello Iliana, you can use either white or red onion depends on your preference. I hope you like it!

      Reply

  • Adele
    May 29, 2020

    Another recipe that was a no fail and so good.

    Reply

    • Natashas Kitchen
      May 29, 2020

      I’m so glad you enjoyed that Adele!

      Reply

  • Lisa
    May 16, 2020

    Hi when you made the breakfast burrito you used a hot plate who makes it

    Reply

  • Robert
    May 6, 2020

    Another keeper! We loved it. Thank you for sharing.

    Reply

    • Natashas Kitchen
      May 7, 2020

      That’s just awesome! I’m so glad you enjoyed this recipe Robert!

      Reply

      • Sarah
        June 3, 2020

        Do you like a specific variety of tomatoes for this recipe? I’m hoping to make it tonight or tomorrow. 🙂

        Reply

        • Natasha
          June 3, 2020

          Hi Sarah, we change it up depending on what we have on hand. Roma or on the vine are our usual two.

          Reply

  • Jocelyn Evers
    May 6, 2020

    This is the perfect ratio!! I had a big onion, so I only used a quarter. I had lacrosse ball-sized tomatoes and used four. This is absolutely amazing, definitely recommend!!!

    Reply

    • Natasha's Kitchen
      May 6, 2020

      Thanks for the recommendation and excellent feedback, Jocelyn!

      Reply

  • Pandian
    May 1, 2020

    Awesome!

    Reply

  • Mallika
    April 13, 2020

    Just perfect!!!

    Reply

    • Natashas Kitchen
      April 13, 2020

      I’m so glad you enjoyed that, Mallika!

      Reply

  • Cheryl
    March 21, 2020

    It is really good with pineapple.
    Sometimes I also add a chopped up garlic clove if I am not adding fruit.
    Love your recipes! 😊

    Reply

    • Natasha's Kitchen
      March 22, 2020

      Thanks for sharing that with us. I’m glad that you enjoyed this recipe with the additional ingredients that you tried!

      Reply

    • Mooshki
      May 27, 2020

      Pineapple salsa is my favorite. Soooo yummy!

      Reply

  • MB
    February 28, 2020

    Natasha. I live in Arizona. Pico De Gallo is like a condiment here. It’s essential ingredients ALWAYS includes jalapeños. And for 1 lb tomatoes, 1 jalapeño is very light.

    Reply

    • Natasha's Kitchen
      February 28, 2020

      Thanks for that info!

      Reply

  • Barry
    January 20, 2020

    Hi Natasha – They make this Pico table side at Michoacán Gourmet Mexican Restaurant in North Las Vegas and they do add a clove of garlic. It is fun watching it made in front of you and tastes even better with fresh made chips. I’m glad you are sharing the recipe with all your followers. Note that you should double the recipe because it doesn’t last long as I am sure you know.

    Reply

    • Natashas Kitchen
      January 20, 2020

      Thank you so much for sharing that with me, Barry!

      Reply

  • Barb
    January 12, 2020

    This is the BEST to put on everything including homemade guacamole. Mix with avocados and a little salt, pepper and sour cream and man, it will be GONE! Now I’m hungry!
    I just love your recipes and videos!

    Reply

    • Natashas Kitchen
      January 13, 2020

      Time to make this recipe! Thank you so much for stopping by, Barb!

      Reply

  • Chris St.Clair
    November 7, 2019

    I am an old man from Houston Texas and I was taught how to make this from an old Mexican friend of mine many years ago. Tomatoes, onion, serrano pepper, cilantro and tomatillo. The tomatillo looks like a green tomato with a husk on it. It has a lemony taste to it. If you clean most of the pulp and seeds out of the serrano, it has a has good taste and a little heat to it, but not to much.

    Reply

    • Natashas Kitchen
      November 7, 2019

      Hi Chris, thank you so much for sharing this with us.

      Reply

  • Winnie Mom
    September 27, 2019

    This recipe sounds like what I am looking for. Only thing is I can’t do cilantro so what else could I substitute or just leave it out?

    Reply

    • Natashas Kitchen
      September 27, 2019

      Hi Winnie, you can substitute it with parsley or omit. I hope you enjoyed this recipe.

      Reply

  • Lee
    September 21, 2019

    Is there a source for the container shown with the salsa? (Looks like a small cast iron dutch oven.)

    Reply

    • Natasha
      September 21, 2019

      Hi Lee, I found it at Cost Plus world market years ago. Not sure if they still have it though.

      Reply

  • Bree
    August 19, 2019

    Hi. Do I have to de seed the tomatoes. Thanks so much.

    Reply

  • Alycia ambroziak
    August 10, 2019

    Hi, can I freeze your blueberry/lemon cake?

    Reply

    • Natashas Kitchen
      August 10, 2019

      I haven’t tried freezing it but I do think that would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer up to 3 months, just be sure to cover it well.

      Reply

  • David
    August 2, 2019

    My family and I absolutely loved this recipe. It really does taste authentic. Easy introductions to follow.
    Thank you!!

    Reply

    • Natashas Kitchen
      August 3, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Chris Whalen
    August 2, 2019

    The pepper I like to add is poblano…it adds a very good Mexican pepper flavor without too much heat…I still ad jalapeno too, but the poblano is terrific in this.

    Reply

    • Natashas Kitchen
      August 2, 2019

      Thank you so much for sharing that with me.

      Reply

  • Duane
    July 27, 2019

    I’ve made this recipe for years exactly as you described. However mine is slightly more time consuming. I Use white onions to give it more bite and Roma Tomatoes for bit more flavor and color.
    For every cup of onion and tomatoes i’ll Add a garlic clove and a tablespoon of vinegar.
    Also I’ll finely slice my tomatoes and onions but leave my jalapeños slightly chunky to even out the heat.

    Reply

    • Natashas Kitchen
      July 27, 2019

      That’s so awesome! Thank you for sharing your changes with us!

      Reply

  • Carlos K
    July 25, 2019

    Try adding 1/2 cup of tomato juice and 3/4 cups of water. Thats de recipe in the Vips cafeterias

    Reply

    • Natasha
      July 25, 2019

      Oooh that sounds like adding a little clamato juice like we do in ceviche. yum!

      Reply

  • AGU
    July 24, 2019

    In México, one leaves out the lime juice and adds a clove of garlic.

    Reply

    • Natashas Kitchen
      July 25, 2019

      Thank you for sharing that with me!

      Reply

  • Sherie Miles
    July 24, 2019

    great recipe when I make mine I use a serrano pepper and no salt and pepper you really don’t need any the lime, peppers, red onion, and cilantro give it a fresh and wonder flavor. We in Texas do not call this salsa.

    Reply

    • Natashas Kitchen
      July 24, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Alli
    July 24, 2019

    Pico is one of those recipes I can eat on everything. This was so easy, fresh and flavorful. Keeping for sure.

    Reply

    • Natashas Kitchen
      July 24, 2019

      That’s so great, Alli! It sounds like you have a new favorite!

      Reply

  • Billy
    July 24, 2019

    Always a sucker for a good salsa, and this one is one of our favorites. Delicious!

    Reply

    • Natashas Kitchen
      July 24, 2019

      That’s so great! I’m so happy you found a favorite!

      Reply

  • Heidi
    July 24, 2019

    Such an easy recipe- we love this one!

    Reply

    • Natashas Kitchen
      July 24, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Heidi!

      Reply

  • Ashley F
    July 24, 2019

    I love how simple and easy this recipe is to make! Perfect way to use up my fresh tomatoes!

    Reply

    • Natashas Kitchen
      July 24, 2019

      So simple! Thank you for sharing that great review, Ashley!

      Reply

  • Beth Pierce
    July 23, 2019

    Can not wait to use my summer tomatoes to make this tomorrow! Looks so colorful and delicious too!

    Reply

    • Natashas Kitchen
      July 24, 2019

      I hope you love it! This is sooo good using garden tomatoes!

      Reply

  • wilhelmina
    July 23, 2019

    This salsa is great on everything! We love it!

    Reply

    • Natashas Kitchen
      July 23, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Mon
    July 23, 2019

    You can also add sriracha peppers. You can control the heat by leaving or removing some/all of the seeds and spines from them and the jalapeños. You can also add garlic.

    Reply

    • Natashas Kitchen
      July 23, 2019

      That sounds delicious! Thank you so much for sharing that with me.

      Reply

  • Debbie
    July 23, 2019

    I add a clove of garlic to my salsa. It can be finely chopped but I mash mine in a garlic press. I make my mango salsa without the tomatoes. Both are delicious any way you serve them.

    Reply

    • Natashas Kitchen
      July 23, 2019

      Thank you so much for sharing that with me, Debbie!

      Reply

  • Alina
    August 5, 2016

    Can I can this salsa? For the winter I mean? I really want to can but I would have to cook salsa right? Do u know how could I do that? I mean times and stuff

    Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      Hi Alina, I haven’t tried canning this one and yes you would want to cook it to can. I don’t have any canned salsa recipes but I do have a roasted salsa that freezes really really well. We make huge batches of this in summer and enjoy it all winter long. Freeze portions flat in the freezer in ziploc bags and thaw under cold water or in the fridge. I hope that helps 🙂

      Reply

      • Alina
        August 7, 2016

        Ok thank u so much!

        Reply

    • Jenny78
      March 6, 2020

      I have made a super-concentrated base using all the ingredients in the above recipe, but I add garlic. I divide into 1/2 cup portions and freeze. When I want to have some, I just thaw, add fresh tomatos and voila! Pico without all the hard work

      Reply

      • Natashas Kitchen
        March 6, 2020

        Thank you so much for sharing that with us.

        Reply

  • Anna
    October 5, 2010

    This is my absolute favorite salsa, its so refreshing!

    Reply

  • Veronica
    September 30, 2010

    Love fresh salsa! I have to admit, I use a recipe that’s only semi-fresh as the tomatoes and jalapenos are canned, but we love it. I just made a double batch tonight–we eat it fast in our house.

    Reply

    • Natasha
      October 2, 2010

      Yours sounds more like a real “salsa.” Mine is more a cross between a salsa and pico, but its soo addictive!

      Reply

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