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.

Pico De Gallo in a bowl served with tortilla chips

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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.

Ingredients for Pico De Gallo

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

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.

The best pico de gallo in a bowl

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:

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

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

4.98 from 366 votes
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.
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients 

Servings: 6 as an appetizer
  • 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

To Store Pico de Gallo: transfer to an airtight container and refrigerate leftovers for up to 3 days. You can drain any excess liquid before serving if desired. 

Nutrition Per Serving

20kcal Calories4g Carbs1g Protein1g Fat1g Saturated Fat199mg Sodium199mg Potassium1g Fiber3g Sugar745IU Vitamin A16mg Vitamin C10mg Calcium1mg Iron
Nutrition Facts
Authentic Pico de Gallo
Amount per Serving
Calories
20
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
199
mg
9
%
Potassium
 
199
mg
6
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Vitamin A
 
745
IU
15
%
Vitamin C
 
16
mg
19
%
Calcium
 
10
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: pico de gallo
Skill Level: Easy
Cost to Make: $
Calories: 20
Natasha's Kitchen Cookbook

More Favorite Summer Appetizers

 

4.98 from 366 votes (268 ratings without comment)

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Recipe Rating




Comments

  • Claire's Mom
    May 13, 2025

    Loved it! So easy to make. I left out the jalapeno seeds and white membrane to cut down on the heat level.

    Reply

  • Glenda
    May 7, 2025

    Would this work if some tomato sauce was added to make it a bit creamier?

    Reply

    • NatashasKitchen.com
      May 7, 2025

      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.

      Reply

  • Bret
    April 30, 2025

    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.

    Reply

    • Natashas Kitchen
      April 30, 2025

      That’s just awesome! Thank you for sharing your wonderful review, Bret!

      Reply

  • Carol Ray
    April 29, 2025

    Sounds and looks FANTASTIC but what takes you 40 minutes would take me a couple of days and still wouldn’t taste right!?

    Reply

    • NatashasKitchen.com
      April 29, 2025

      Hi Carol! I hope you still give this recipe a try. It’s delish!

      Reply

  • Ernest Garcia
    April 28, 2025

    Yes I’m going to use this resapie it sounds yummy I like it.

    Reply

  • Hilary Milner
    April 28, 2025

    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.

    Reply

    • Natashas Kitchen
      April 28, 2025

      We do prefer it with fresh also, Hilary.

      Reply

  • Osprey
    April 14, 2025

    Great recipe. Added poblano! I love the extra juice. It’s my favorite part! Drink don’t drain😆

    Reply

  • Jannette
    April 11, 2025

    Perfect! I had attempted Pico a few times, and finally, success with your recipe. Also, kudos on your cookbook. Our family enjoys the recipes.

    Reply

    • NatashasKitchen.com
      April 12, 2025

      I’m so happy you’re loving the recipes! Thank you so much!

      Reply

  • Rick
    April 4, 2025

    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

    Reply

  • Karen
    March 28, 2025

    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!

    Reply

    • Natashas Kitchen
      March 28, 2025

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Christine
    March 8, 2025

    This is fantastic.

    Reply

    • NatashasKitchen.com
      March 8, 2025

      I’m so happy you loved it!

      Reply

  • Sam Hampton
    February 28, 2025

    Amazing, No words to describe it, it has a really sweet taste that pairs well with sour ingredients when using for taco’s.

    Reply

  • Vic
    February 22, 2025

    That’s the way I learned how to make it when I was a young man.

    Reply

    • Natashas Kitchen
      February 22, 2025

      That’s so great! Thank you so much for sharing that with me.

      Reply

  • Cathy
    February 9, 2025

    I doubled the cilantro, pepper and salt. I also deseeded Roma tomatoes as well. Excellent recipe. Thanx Chef!

    Reply

  • Tim Clary
    February 1, 2025

    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.

    Reply

    • Vlynn
      February 3, 2025

      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.

      Reply

  • Lori
    January 24, 2025

    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

    Reply

    • NatashasKitchen.com
      January 25, 2025

      Hi Lori! Thank you so much. I’m glad you’re enjoying the recipes. I have not tried canning this to advise.

      Reply

  • Tammy Odel
    January 15, 2025

    I look so much forward to getting your recipes. So far my family really enjoys everything I make from your recipes.

    Reply

  • Richard
    January 13, 2025

    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.

    Reply

  • ryan
    December 17, 2024

    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.

    Reply

    • Natashas Kitchen
      December 17, 2024

      Thank you so much for sharing that with me.

      Reply

    • Diana
      January 26, 2025

      I can’t stand when my pico de gallo does this thank you for this tip.

      Reply

    • Sala
      March 8, 2025

      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!!

      Reply

      • Denise
        March 23, 2025

        First time making and enjoying your recipe. Tried it on my fresh made fajitas and it was perfect addition. Thank you.

        Reply

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