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 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.

Natasha's Kitchen Cookbook

Authentic Pico de Gallo

4.99 from 320 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 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

  • 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.

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

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

 

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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Recipe Rating




Comments

  • John Kansas
    February 28, 2024

    Added cumin to taste–(1/2 tsp?), garlic salt instead of plain salt, and a diced avocado. Also good with some rinsed black beans, red kidney beans, and/or whole kernel corn thrown in.

    Reply

  • Patty
    February 24, 2024

    Question: What is the serving size per the nutritional listing. Is it 20 calories for 1 Tablespoon or? Thank you.

    Reply

    • Natashas Kitchen
      February 24, 2024

      Hi Patty, I wish I measured it that way, this serves six, so one sixth of the recipe would be a serving size. I hope that helps.

      Reply

  • Christine
    January 29, 2024

    I have replaced the tomatoes with watermelon, which makes a delicious and refreshing pico in summertime!

    Reply

    • NatashasKitchen.com
      January 29, 2024

      Sounds delicious, Christine!

      Reply

  • Gabe
    December 7, 2023

    Made this and your garlic mashed potatoes and both turned out incredible! I used red onion in the pico de gallo. Can’t wait to try more of your recipes!

    Reply

    • NatashasKitchen.com
      December 7, 2023

      So glad you loved it, Gabe!

      Reply

  • michelle E
    December 7, 2023

    I am always scared to try new things but this is amazing good. I’m going to try more of your recipes. Thanks for sharing.

    Reply

    • NatashasKitchen.com
      December 7, 2023

      You’re very welcome, Michelle! Thank you for trying my recipe!

      Reply

  • Mitchelle
    November 17, 2023

    This was so delicious! I’m making steak tacos tonight and this will go well with it. I absolutely love your recipes!

    Reply

    • NatashasKitchen.com
      November 17, 2023

      Thank you, Mitchelle! I’m so glad you are enjoying the recipe. Thank you for the feedback.

      Reply

  • Barbara
    November 3, 2023

    So simple, so delicious. Made this tonight for chicken fajitas. Loved it!
    Your recipes are great.

    Reply

    • NatashasKitchen.com
      November 4, 2023

      I’m so glad you loved it, Barbara!

      Reply

  • Robin Mayhugh
    October 19, 2023

    Amazing!! Love this pico de gallo recipe. So wonderfully fresh. Could you please give me tips as mine was somewhat liquidy. Should I have drained some of the juices from the tomatoes? Thank you.

    Reply

    • NatashasKitchen.com
      October 19, 2023

      Hi Robin! I’m glad you love it. Some types of tomatoes are juicier than others. You can drain some of juices if you’d like.

      Reply

    • John Misiewicz
      November 3, 2023

      I always remove the seeds from the tomatoes first. This will solve the issue of soupy pico de gallo.

      Reply

  • Doris
    October 11, 2023

    I have the Nemco Easy Chopper which dices 1/4″ cubes really quickly and easily. With this tool, making Natasha’s Pico de Gallo was very easy. My husband kept taste testing it. We’ve got a winner here!

    Reply

  • Rita Friedt
    September 30, 2023

    This is fabulous!
    I use Lemon boy tomatoes,
    grown here. Outstanding!
    Thanks,
    Rita

    Reply

    • NatashasKitchen.com
      September 30, 2023

      You’re very welcome, Rita!

      Reply

  • Glen V.
    September 23, 2023

    Excellent! I used garden everything and added an extra jalapeno. We like the heat.
    Thanks very much.

    Reply

    • Natashas Kitchen
      September 23, 2023

      You’re welcome! I’m so happy you enjoyed it, Glen!

      Reply

  • Mike Farugie
    September 13, 2023

    This is the 5th or 6th time i made this, I added 1 serrano pepper and a dash of sugar to it for full heat but overpowering. Had it on Flank steak tacos awsome!

    Reply

    • NatashasKitchen.com
      September 13, 2023

      Sounds wonderful, Mike!

      Reply

  • Tina C. from MD
    August 20, 2023

    Fantastic, authentic Pico, thank you! A great recipe to make on repeat using the abundant variety of garden tomatoes and herbs I have. Only deviation was to gently squeeze out the seeds to minimize the purge. After one taste, there was zero chance this pico was going to make it overnight in the fridge, so took it to card night…2 hours later it was gone, like lightening fast, LOL! Winner!

    Reply

    • NatashasKitchen.com
      August 20, 2023

      I’m so glad it was a hit, Tina!

      Reply

  • K Yoshi
    August 17, 2023

    This was delicious. My family loved it. I doubled the recipe. There was nothing left. I didn’t get a chance to do it the night before. It was still amazing. Next time, I will do it the night before.

    Reply

    • Natashas Kitchen
      August 17, 2023

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

      Reply

  • Steve
    August 11, 2023

    Another winner. you are my go to site for all my cooking adventures. Keep them coming !

    Reply

    • Natashas Kitchen
      August 11, 2023

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • BETH AHRENDT
    August 10, 2023

    Very authentic,amazing taste, this is a recipe you will definitely keep. I follow the recipe except I use Roma tomatoes and remove the seeds which will help not create so much juice. My entire family loves this. One of my favorite garden recipes.

    Reply

    • Natashas Kitchen
      August 10, 2023

      Thank you for your lovely review and comment, Beth! I’m so happy this was a hit with your family!

      Reply

  • BETTY ADERTON
    August 8, 2023

    WHAT IF YOU CANNOT GET FRESH CILANTRO AND HAVE TO USE DRIED?

    Reply

    • Natashas Kitchen
      August 8, 2023

      Hi Betty, it’s best with fresh, but dried may work here. Just follow your package instructions since dried cilantro since it is not a 1:1 substitution. Typically, the ratio is 1 teaspoon dried for every one tablespoon of fresh. I hope that helps.

      Reply

  • Ronnie
    August 7, 2023

    Very good recipe! Simple and basic pico. I used a mix of roma, yellow cherry and chocolate sprinkle cherry tomatoes. A little sweet and little tart, used more garlic and salt though.

    Reply

    • NatashasKitchen.com
      August 7, 2023

      Sounds amazing, Ronnie! Thank you for sharing that with us.

      Reply

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