Pico de Gallo is loaded with fresh tomatoes, onion, jalapeno, cilantro, and lime juice. Learn the secret to the best Mexican Pico de Gallo – it’s a simple tip that makes it taste authentic.
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Helpful Reader Review
“A Mexican friend came over to teach me how to make carnitas. I made this to go along with them, and she said it was great.” – Emily ★★★★★
“The only Pico de Gallo recipe I use! It’s not only delicious but it’s also quick & easy!!” – Ann Marie ★★★★★
Pico de Gallo Recipe
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. I 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 or even serrano peppers if you love fiery salsa. We’ve even tried adding peaches for a peach salsa, which turned out really well.
I love making the most of summer fruits and veggies with loaded salsas like Mango Salsa, our popular Cowboy Caviar and of course Homemade Salsa! This Pico de Gallo recipe is our favorite way to use up garden ripe tomatoes, but it’s just as delicious with store-bought Roma tomatoes in the cooler months.
What’s the Best Onion for Pico?
Just as with Guacamole, white onion is the most authentic choice for making pico de Gallo because it’s crisp and sharp and less sweet than other varieties. A yellow onion or red onion will also work if that is what you have on hand.
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 them in a glass or non-reactive bowl,
- SQUEEZE in the fresh lime juice, then season with salt and pepper
- STIR to combine.
Pro Tip:
Use gloves or a ziploc bag to cover your hands when seeding and handling hot peppers.
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 in the fridge so every bite is flavor-packed.
Variations for Pico de Gallo
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.
- Bell Pepper
- Corn
- Avocado
- Cucumber
- Mango
- Peaches for a peach salsa
Serve Pico de Gallo With
Salsa Fresca is often served as a topping for Mexican food, from breakfast to enchiladas, tacos, nachos, and more. It is so versatile! It’s also perfect as an appetizer with tortilla chips. We love pico with:
- Breakfast Burritos or Breakfast Tacos
- Mexican Chicken Casserole
- Chicken Tacos or Beef Tacos
- Tostadas
- Mexican Beef and Rice Skillet
- Beef Burritos
- Chicken Fajitas
- Carnitas
- Taco Salad
Pico de Gallo is seriously irresistible, 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
Ingredients
- 1 lb Roma tomatoes, (3-4 medium), or garden tomatoes, diced
- 1/2 medium white onion, (1 cup chopped), or yellow onion or red onion
- 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
- In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
- 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.
Notes
Nutrition Per Serving
Filed Under
More Favorite Summer Appetizers
- Spinach Artichoke Dip
- Avocado Shrimp Bites
- Crisp Zucchini Bites
- Roasted Salsa
- Spicy Guacamole
- Fresh Spring Rolls
Loved it! So easy to make. I left out the jalapeno seeds and white membrane to cut down on the heat level.
Would this work if some tomato sauce was added to make it a bit creamier?
Hi Glenda! I think that would be fine, but you will need to balance the seasonings. I would
start with a small amount of tomato sauce or purée and taste it, make sure it’s not too tangy or metallic. If so, you may try adding a pinch of sugar.
Also- check out my Fresh Homemade Salsa Recipe for something you may enjoy more.
Love This. It is so fresh! I like to put a pinch or two of sugar to counter the acidity but not enough to make it sweet. Definitely a go-to recipe for me.
That’s just awesome! Thank you for sharing your wonderful review, Bret!
Sounds and looks FANTASTIC but what takes you 40 minutes would take me a couple of days and still wouldn’t taste right!?
Hi Carol! I hope you still give this recipe a try. It’s delish!
Yes I’m going to use this resapie it sounds yummy I like it.
I’ve used dried Cilantro when I couldn’t find fresh (or it didn’t look good) in the store. It was OK but not the same appearance for sure.
We do prefer it with fresh also, Hilary.
Great recipe. Added poblano! I love the extra juice. It’s my favorite part! Drink don’t drain😆
Perfect! I had attempted Pico a few times, and finally, success with your recipe. Also, kudos on your cookbook. Our family enjoys the recipes.
I’m so happy you’re loving the recipes! Thank you so much!
I like to use a fire roasted Anaheim pepper(after roasting, place in a plastic or ziplock bag and let sit for 45 minutes then peel) instead of the jalapeño
Doubled cilantro – my fav herb. Roma’s, check; Sweet yellow onions, check; Jalapeno, check; leftover sauteed corn w/hot green chiles, double check! Outstanding! Friends & family can’t get enough!
That’s just awesome! Thank you for sharing your wonderful review!
This is fantastic.
I’m so happy you loved it!
Amazing, No words to describe it, it has a really sweet taste that pairs well with sour ingredients when using for taco’s.
That’s the way I learned how to make it when I was a young man.
That’s so great! Thank you so much for sharing that with me.
I doubled the cilantro, pepper and salt. I also deseeded Roma tomatoes as well. Excellent recipe. Thanx Chef!
I love this recipe. During the winter, I’ll use Roma Tomatoes because they offer less pulp, seeds and extra water. In lieu of Roma tomatoes I remove the watery pulp and seeds. You might be using more tomatoes so weigh after the pulp is removed. It’s still good even if you skip this step but it makes for a less watery Pico de Gallo.
I’m Mexi and I always use roma tomatos because they have less pulp and they are firmer. I like my tomatos firm especially for left overs.
Hi is it possible to ‘can’ this recipe? Like seal in Jars and processing so can enjoy at a later date?
P.S. I love your recipies – thank you
Hi Lori! Thank you so much. I’m glad you’re enjoying the recipes. I have not tried canning this to advise.
I look so much forward to getting your recipes. So far my family really enjoys everything I make from your recipes.
This is the basic recipe that I use , but I add about a half cup of diced bell peppers ( any colour), and a half cup of diced cucumber and if I want it to be a little sweeter, i will add either diced pineapple or mango. Very tasty.
2 tips:
add atleast a tablespoon of salt.
use roma tomatoes because they are less juicy. all the juice pools at the bottom and is unusable and takes away some flavor.
Thank you so much for sharing that with me.
I can’t stand when my pico de gallo does this thank you for this tip.
My spouse used to drink the juice in the summertime. He worked on a Mexican food truck and it was soo hot even in the am!! Said it was the most refreshing thing ever!!
First time making and enjoying your recipe. Tried it on my fresh made fajitas and it was perfect addition. Thank you.