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

This post may contain affiliate links. Read my disclosure policy.

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 336 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.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Sandi
    May 21, 2024

    Really simple recipe too do. I added avocado diced to mine. Yum!

    Reply

  • Thressa
    May 13, 2024

    We love your recipe for Pico de Gallo. I did add 1/2 diced green pepper and 1/2 a diced English Cucumber. It’s just so flavorful. Thank you so much for the recipe.

    Reply

    • Natasha's Kitchen
      May 13, 2024

      You’re so welcome! So glad that you love this recipe a lot!

      Reply

  • Kari Dunn
    May 9, 2024

    What kind of tomatoes work best? Some say Roma, others just use cherry tomatoes

    Reply

    • Natashas Kitchen
      May 9, 2024

      Hi Kari, both will work well. They will give slightly different textures however. I typically use roma tomatoes for their firm texture and fewer seeds. I hope that helps.

      Reply

  • Pam Evans
    May 7, 2024

    OMG! 😳 This stuff is GOOD! Since I retired I’ve learned that when I take the time to make things from scratch, it’s well worth the time invested. I’ve made several of your recipes now Natasha, and they’ve all been delicious, I just haven’t taken the time to post on social media. Thanks for sharing your recipes!

    Reply

    • NatashasKitchen.com
      May 7, 2024

      Hi Pam! That’s wonderful to hear. You’re very welcome. Thank you.

      Reply

  • Tara Lockwood
    April 30, 2024

    I followed the recipe exactly including a jalapeno. The only addition I made was to add black beans. I love heat, but the hubs does not. The perfect recipe for the two of us. Thank you for the inclusion of salt. I do not eat salt, but again, the hubs loves it.

    Reply

  • russ berg
    April 27, 2024

    My Daughter is one who cannot eat cilantro. Will parsley do for a substitute? Are there any other options?

    Reply

    • NatashasKitchen.com
      April 27, 2024

      Hi Russ! Sure, you can use parsley, or just omit all together.

      Reply

  • Mary P.
    April 27, 2024

    I was visiting my favorite farmer’s market one day and picked up some cilantro. I have loved cilantro since I first tasted it in pica de gallo at a nearby restaurant. I don’t have a bunch of recipes calling for cilantro, so I decided to just make pica de gallo. I used this recipe and it was a hit. I added pickled jalepenos because that is what I had, and put in some chopped green pepper, cause I like the crunch. The pica de gallo was a huge hit! My husband ate every drop.
    Thanks for including enough salt!

    Reply

    • NatashasKitchen.com
      April 27, 2024

      That’s so great! Thanks for trying my recipe.

      Reply

  • Lydia
    April 24, 2024

    I am thinking I can just add some avocados to make easy guacamole. Thoughts?

    Reply

    • NatashasKitchen.com
      April 24, 2024

      Hi Lydia! Feel free to experiment with it. But I have a separate recipe for that, it’s my Best Guacamole recipe.

      Reply

  • Charity Martin
    April 22, 2024

    Does anyone have any idea how much this makes? Even an approximation? The recipe says 6 appetizer servings, how much is that though?

    Reply

    • Natasha
      April 22, 2024

      Hi Charity, I didn’t measure it that way but I would guess it makes 3-4 cups of pico.

      Reply

  • Robin Risvold
    April 18, 2024

    How long will this keep in the fridge?
    I’m tempted to make a double or triple batch

    Reply

    • Natasha's Kitchen
      April 18, 2024

      You can store it in an airtight container for a few days and put it in the fridge.

      Reply

  • Wendy Smith
    April 9, 2024

    Made this almost exactly. But also added a whole roasted garlic bulb smashed up into it. It was so yummmmmmm!!

    Reply

  • J. Wood
    April 4, 2024

    Natasha, I made this exactly according to the recipe. It is perfect. Thank you!

    Reply

    • NatashasKitchen.com
      April 4, 2024

      That’s wonderful!

      Reply

  • Lorraine Salstrand
    April 2, 2024

    Thank you for this Pico recipe. I made it precisely (1 lb tomatoes) and everyone loved this combo of ingredients. Delicous Natasha!

    Reply

    • NatashasKitchen.com
      April 2, 2024

      So glad to hear that, Lorraine!

      Reply

  • Sheri Laing
    March 25, 2024

    I have added well-drained tuna….. and well-drained salmon for a delicious protein packed snack

    Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.