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.
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.
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.
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.
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.
- Bell Pepper
- Cucumber
- Mango
- Peaches for a peach salsa
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:
- Breakfast Burritos – a fresh pico will take these over the top
- Mexican Chicken Casserole – as a topping
- Chicken Tacos or these Juicy Beef Tacos
- Tortilla Chips or Tostadas
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:
- Spinach Artichoke Dip – always gets rave reviews
- Avocado Shrimp Bites on cucumber slices
- Crisp Zucchini Bites – do not skip the sauce
- Roasted Salsa – amazing and freezer-friendly
- Spicy Guacamole – with a spicy kick
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 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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This was so delicious! I’m making steak tacos tonight and this will go well with it. I absolutely love your recipes!
Thank you, Mitchelle! I’m so glad you are enjoying the recipe. Thank you for the feedback.
So simple, so delicious. Made this tonight for chicken fajitas. Loved it!
Your recipes are great.
I’m so glad you loved it, Barbara!
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.
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.
I always remove the seeds from the tomatoes first. This will solve the issue of soupy pico de gallo.
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!
This is fabulous!
I use Lemon boy tomatoes,
grown here. Outstanding!
Thanks,
Rita
You’re very welcome, Rita!
Excellent! I used garden everything and added an extra jalapeno. We like the heat.
Thanks very much.
You’re welcome! I’m so happy you enjoyed it, Glen!
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!
Sounds wonderful, Mike!
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!
I’m so glad it was a hit, Tina!
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.
I’m so happy you all enjoyed that. Thank you for sharing that with us, K!
Another winner. you are my go to site for all my cooking adventures. Keep them coming !
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
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.
Thank you for your lovely review and comment, Beth! I’m so happy this was a hit with your family!
WHAT IF YOU CANNOT GET FRESH CILANTRO AND HAVE TO USE DRIED?
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.
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.
Sounds amazing, Ronnie! Thank you for sharing that with us.
Plan on making it today. Any suggestions on recipes for non dairy would be greatly appreciated. Thanks Star
Hi Star! I have several to choose from on my blog. Some of them can even be modified to be non-dairy. Be sure to read through my notes and the comments in the recipe blog to see what substitutions may have been tested.
I love fresh salsa and finally have tomatoes and peppers from my garden. Made this recipe today, can’t quit eating it, thank you for sharing!
Hi Tammie! You’re very welcome. I’m glad it’s being enjoyed!
I make this recipe often during the summer when the tomatoes and Vidalia onions are in season. Unlike most viewers we love to make plenty of the juice to drink! I will add more lime if necessary. Great recipe! Thank you!
You’re welcome, Brian! So glad you enjoy this recipe. Thank you for sharing.
I made them in few days ago. My husband and stepson love it! It is so fresh than at the grocery store. Definitely will make them again for next time to make Mexican food.
Hi Brynne! I’m so glad it was enjoyed. Thank you for sharing.
Thanks for all the love Natasha!
Your recipes work. The taste and the freshness is proof.
You’re very welcome! Thank you so much, appreciate it a lot!
So delicious! My jalapeno was on the bigger side so I only did half a d it was plenty spicy!
So glad you loved the recipe, Carolyn!
I can’t wait to make this today! I haven’t made it in years and my mouth is literally salivating. I like to add chopped tomatillos too!
Yum! i hope you enjoy the recipe, Kristine!
Hi Natasha, I have tried quite a few of your recipes , and must say, never been disappointed.
Pico is a very common side salad in the Indian sub continent. In India/Pakistan, it’s served up with almost every meal. It’s cheap and cheerful, ingredients are always to hand, and is very refreshing with a hot curry!
Keep up the good work!
Thank you so much for this lovely comment, Sabira! I’m so glad this pico was a hit! Thank you so much for sharing that with me.
Awesome !!!! Shame you can’t have maybe 12-15 people like an audience, That would be cool, except each one would want to eat what you prepared that day ! Maybe, some TV stations would want to have you on as a “guest chef” like once a week/month. Of course, they should compensate you nicely. :). Send them a letter and suggest that to them. Best wishes !
Thanks for the suggestion, Phil! 🙂
Looks delightful. Hoping to use up the tail end of the garden harvest. Do you think this would be OK to freeze?
HI, normally tomatoes do not freeze well so I would not freeze pico de gallo
I make a veggie pico like this. Any hard veg that will withstand the lime. colored bell peppers radishes & carrots make it pretty. I use some cubanella jalapeño & poblano Peppers. I also use cabbage and have added Kohlrabi. It makes a vatt so I always have plenty to share. I also save time and pulse in the food processor… way too much to chop.
Thank you so much for sharing that with me, Desiree!
This is an absolute perfect text book pico recipe. love it. spot on
So glad you love the recipe, Dale! 🙂
Excellent recipe. You have a great website, thank you. The only change I make is to seed the tomatoes and add garlic
Thank you for the feedback, Jennifer! 🙂
Do you remove the seeds and core from the tomatoes prior to chopping? That would help it from getting too watery.
Hi Brett! No, I do not remove the seeds but I have heard this is helpful. 🙂
Use only Roma tomatoes…they are much more meaty, with much less water.
I did the same and had almost no liquid until I added in the lime. Very good tip.
Mine gets so juicy I end up having to strain it. Anyone else have this problem?
Hi Janie, you can try adding salt just before serving, the salt draws out the moisture which causes them to be overly watery so if you wait to add the salt, it would help.
Hi Natasha, been making this for20 plus years taught to me by a Mexican in Alaska. He also added carrots and radishes. For a quickie, I use petite diced tomatoes, drained well.
Hi Charles! Thank you for sharing, it sounds delicious!
Love love love fresh pico. Always too big a batch for us and after a couple of days I freeze it, divided into separate size bags. Then when making chili or scrambled eggs, I just grab a bag from the freezer and
We have this on repeat! I’m so glad you enjoyed it!
This is a really good base for pico. I like to use serrano’s since their heat is a little more predictable. I also like a little garlic (better if it is roasted). Another trick I learned a while back that really kicked it up is Knorr’s Tomato Bouillon instead of salt and pepper. It makes up for tasteless store bought tomatoes.
And one last minor tweak is using the cilantro stems. They have a more mellow and better flavor in my opinion than the leaves. I still put some leaves but a bunch of the stems.
Great tip. Just threw out a TON of stems. Will use from now on; cilantro is sooo expensive right now in Canada. Thank you
I took a cooking class, the chief was using cilantro. The reason it has a very strong taste is because people are not using the stems. Cut the stems with the leaves, it does mellow. I now like cilantro.
Zac….I’m interested in trying the tomato bullion you mentioned. Do you have a specific amount you like to use, or is it just to taste? Also, cilantro stems are da bomb! They pack so much flavor. Just make sure to finely mince them.
Absolute BEST pico de gallo I have EVER had! Seriously amazing!
Thank you for the awesome feedback!
I love this Pico, great recipe! I too add diced garlic and have always used the cilantro stems. I also season with Tejan. I use it in a lot of Mexican recipes.
So glad you love the recipe, Hazel! Thank you for sharing.
OUTSTANDING! I used all organic ingredients though I don’t think it is a must. I never have gotten my pico right until now. Thank you Natascha, You’re a miracle worker as I use that heavenly pico on so many dishes. Next on my list is great guacamole.
Thank you, Kerry! I’m so glad you loved this recipe.
This is our go to / favorite guac recipe: 1 ripe hass avocado, 1 tsp lime juice, 1 Tbsp cilantro (chopped), 1/8 c red onions (diced), 1/4 jalapeno (diced), 1/8 tsp salt. Put everything in a bowl and mash with a big whisk. I’d send you the link but I can’t find it.
I love fresh pico but after one day in the fridge it gets a bitter taste. After a couple days I have to throw it out. What causes this?
Hi Clay! It’s most likely from the lime juice. This is best enjoyed fresh within 1-2 days.
I think the problem may be the onions that you use. Diced yellow onions tend to sour quickly . White onions last longer but your best bet would be to use red onions. They seem to hold up the best.
Went to make this recipe, then realized I didn’t have a lime. Made it anyways. It was still great. Can’t wait to make it again with the lime juice. Love how I can control the heat. Thanks
Good to know that you still liked it without lime. I hope you’ll love the recipes that you will try!
This my exact recipe I’ve been using for years with rave reviews. I have found roma tomatoe are firmer and i use green onions. Im a garlic fan so i add garlic salt. You are right, there is no substitute for fresh squeezed lime.
Thank you so much for sharing that with me, Bob! I’m so glad you enjoyed it!
The only Pico de Gallo recipe I use! It’s not only delicious but it’s also quick & easy!!
Thank you Natasha!!😁
You’re welcome! I’m so happy you loved it, Ann Marie!
I made this for the first time a few weeks ago and my husband absolutely loves it. He keeps asking me to make it over and over again.
Nice to know that, Mitzi. Thanks a lot for sharing!
I live in NJ, an tomato season is very near over…… I’d like to make Pico de gallo and freeze some….. any clues/ hacks to share?? I’d like to freeze in small portions per say.
Hi Melissa! I haven’t tested freezing that but I think it could work. If you experiment, let us know how it turns out.
I add diced cucumber, finely chopped fresh garlic, seasoned rice vinegar, and a little oil oil. These flavors compliment any Hispanic dish and is great with chips alone.
That sounds wonderful, Ted. Thank you for sharing.
Thank you Ted, I just copied your comment and added it to Natasha’s that I have saved!! This is my very first tI’ve making Pico de Gallo and I had just put mine into the fridge and then saw your comment so I had to take it back out and we added some cucumber and garlic. Tomorrow will be the taste test!!
I’ve been waiting for someone to add vinegar!! But adding cucumber too?! 🥰😋😋😋
sounds like a Greek version; serve with pita chips & hummus!
I’ve been looking for a good Pico De Gallo recipe, and once again you’ve nailed it! Thank you!
You’re welcome! I’m so happy you enjoyed it, Kelly!
Natasha, I put this dish together with some of my home grown jalapenos. Added a little extra lime juice and jalapeno, and basically seasoned it to my liking. I also removed seeds and juice of the tomato (so not as wet). My party guests loved it!
That’s great! Thank you for sharing that with me. So glad it was a hit! 🙂
I always remove the seeds and pith from Roma tomatoes. Otherwise it’s like soup 😊
The seeds (and skin actually) are not healthy either. Hence why Italians remove both for sauce. Cheers!
There are healthy flavonoids in the skin and are entirely edible.
Just finished making this Pico and it is delicious!! So much flavor and it hasn’t even had time to sit and get even better I’m sure! Will def be making again and again! Thank you for the recipe!
That’s wonderful, Cathy! So glad it was enjoyed. It definitely gets better if it sits for a little while. 🙂
Great recipe I like to add mango it complements the hot jalapeño pepper
Sounds like a great addition! 🙂
I used one large tomato on the vine, a green pepper, a 1/4 red onion (only kind I had) all chopped 1/8” cubed, about 1/4 cup of cilantro finely chopped and a half of a de-seeded jalapeño minced. We like our Pico chopped small so it fits nicely on our chips and especially the “Frito Scoops”!! I then squeezed a small lime and added just a 1/8tsp of salt and 1/2 tsp pepper. I also had a 2” piece of an English cucumber to bulk up the recipe.
I wish I had more tomatoes because we ran out of Pico! It was sooo good!
I’m still craving this Pico de Gallo so tomorrow I’ll be buying enough of everything to make a humongous bowl full! Hahaha!
Hello Diane, so great to hear that you loved the result of this recipe. Thank you for trying and for sharing that with us!
I make this all the time, my additions are green and red or orange bell peppers, a bit of apple cider vinegar and garlic. It doesn’t last long in the house!
Yum! Those sound like great additions. Thanks for sharing, Michelle. 🙂
Can you use dried cilantro in this recipe? I couldn’t find fresh cilantro.
Hi Carol! Fresh cilantro provides the most flavor, but yes, you can. 🙂 I hope you love the recipe.
Best Pico De Gallo recipe ever!! Thank you so much for sharing. I just bought enough veggies to make a double batch this time.
We love this Pico de Gallo! So glad you enjoyed it as well.
I made this today! I absolutely love it. I found it to be the perfect level of spice and just absolutely tasty.
Thank you
That’s great! You’re very welcome. Thank you for the feedback.
So easy to make. I have not been fond of cilantro until I made it in this recipe. The combination of flavors is amazing. Made it for my topping on the Beef Taco recipe. This is definitely on repeat!
That’s great! So glad you enjoyed it, Elizabeth.
Do you remove the seeds from the tomatoes and just use the flesh? Or the whole tomato?
Hi Jill, we used the full tomoato!
Hi Natasha, I am using this recipe for a foods class and need to know approximately how many cups are in each serving. Do you have an estimate? Looks Delicious!
Hi Emily, I do not have this exact measurement but my guess would be about 4 cups if you include all the ingredients. (1 lb of diced tomatoes according to google is about 2.5 cups, plus the 1 cup of onion and all the other ingredients). I hope that helps.
I’m out of lime, what can I substitute for the lime juice?
Lime juice works the best but if you have lemon juice, that may work.
Super love this recipe 😋 I have made several times now. I highly recommend it 👌 👍
Glad to hear that you love this recipe!
Love the recipe. Made it twice. Second time, I did something which might seem like heresy – I quickly drained, not completely, in a colander as the salsa goes on shrimp tacos – first time, just a bit too watery and taco seemed soaked – second time, perfect! Thank you.
Thank you so much for sharing that with me, Madeliene! I’m glad it all worked out and you loved it!
I put the diced tomatoes in a salad spinner. It worked great!
but the juice is soooo delicious! drain if you wish, but drain into a cup so you can drink it!
Hi Natasha, I love all your recipes, they always turn out great. Because of some treatments I’ve done I’m very sensative to hot/spicy foods, which makes it hard to enjoy many Mexican dishes. I’ll make this once the tomatoes are really good. My sister taught me a trick to turn down the heat on jalepenos. Soak the peppers in lime juice (1-30 minutes) and the longer the soak the milder the pepper. I’ll do that to reduce the heat, but not the flavor. I’ll try the mango salsa verson too, I love mangos with shrimp tacos!
GReat idea on soaking the pepper, Carrie! Thank you so much for sharing that with me!
Do you take all the seeds and membranes off the tomatoes? I normally do because I feel it gets too watery. Not sure now
Hi Margarita. No, I do not. You can try adding salt just before serving, the salt draws out the moisture which causes them to be overly watery so if you wait to add the salt, it would help.
Serving with a slotted spoon helps a lot! Or dice the tomatoes and let them sit in a colander for a few hours before mixing in with the rest of the ingredients.
I love this and want to make my own how long will it last in refrigerator?
Hi Anne, we prefer it fresh, but we have this note in the recipe: “Enjoy right away or cover and refrigerate overnight.” I hope that helps! 🙂
I find it taste better if it sits in the fridge overnight.(If you have the fortitude to not dig in right away)
Thank you for sharing, Jake. 🙂
Was in the process of making my pico when I was suddenly curious about the originality of it, ( ok, so maybe I just wanted to sit for a minute….) I did not see fresh garlic in any of the recipes!! Try it, you’ll love it. My pico de gallo always calls for 6 ingredients 😄
Thank you so much for sharing that with me, Cindy!
This is good straight forward recipe! The only thing I changed is to add the salt just before serving. Less watery if you don’t have the salt drawing out the moisture, say overnight.
Great tip. Thank you for sharing, Marc.
Just wanted to say “Thank You” for making this available online! Super easy to make and is truly delicious! I’ve made several of your recipes (not just this one) and everyone of them have been delicious! YOU ROCK!
You’re very welcome! I’m so happy you enjoyed it, Paul!
Hi Natasha,
Been doing the pico de gallo salsa for years. Shown to me by a Mexican living in Alaska. His was a bit more labor intensive. He also put in diced cucumber, minus the seeds, radishes, carrots. That was about the best I’ve had, but back to your recipe, for a quickie, i use petite diced tomatoes, drained. two regular cans to one medium onion or, however one likes the mix. Getting a lot of fresh jalapenos that are not hot. If they are immature, they won’t be as spicy. Look for ones that have a fresh bright green stem. If the stem looks dull and kinda on the way to drying up, they will be a bit hotter. For a boost, use serranno peppers. a bit hotter on the scoville scale.
Keep on cooking! Love your blogs.
Thank you for sharing! I love your ideas.
Love this recipe! Went well with lengua and sliced avocado on warm flour tortillas. It’s a definite keeper! Thanks!
Yum! I’m so glad this was a hit, Patrick!
You should not use canned tomato in a pico de gallo. Always fresh.
Are the tomatoes Roma or regular?
Hi Linda, we change it up depending on what we have on hand. Roma or on the vine are our usual two.
I made your Pico De Gallo today and it was the best I have ever had and so easy Thanks!
I’m glad you loved it, Robert. Thank you for sharing that with us!
I have lots of tomatoes! Will this freeze or can well?
Elaine
Hi Elaine, in general, fresh tomatoes don’t freeze well and I haven’t tried processing this for canning, but it would need some additional prep. We do freeze our roasted salsa and that works really really well.
using your exact recipe except swapping out to red onions try adding 1 tsp dried oregano and 1/2 tsp ground cumin to your recipe. Really good. Credit goes to Claire Thomas of the food network
That sounds great and thank you for sharing!
Do you use white onions
Hi Ron, this will work great with white onions!
Fantastic! I had both red and yellow cherry tomatoes from my garden which made a beautiful dish. Regrettably, my wife is one of those genetic variants who taste soap with cilantro so I used half flat leaf parsley and half basil from the garden as a substitute. The flavor was terrific with the added sweet hint of basil.
Thank you so much for sharing that with me. I bet this was a beautiful and tasty dish with garden-fresh, colorful cherry tomatoes!
Saving this to try when my garden tomatos are ready to harvest. Can’t wait! 👌
I can’t wait for you to try it, Linda!
Left a few seeds for slight heat / Used garden veggies and I added a chopped Mango…..
Deeeelicious!!!
Delicious! Salsa we love it anytime:)
Isn’t it the best! I’m so glad you enjoyed it!
I just made your authentic Pico de gaio and I used shishito peppers, pretty hot), no seeds of course, and I added a very flavorful purple bell. I’m old school, so it took me awhile, the three pounds of tomatoes were hand diced to 1/4 inch pieces, the large bell, large onion, and the peppers were all cubed to 1/8in. It’s delicious. I just got a spark of inspiration, I’m going to take 4 large cloves of peeled garlic, poke tiny holes all over and sink them in my pico. Tomorrow afternoon I will pull them out and see if it made a difference. By the way, I did threaten my pico with the cilantro, I didn’t manage to get much in. Lol
Wow! Thank you so much for sharing that with me, Sue! That sounds so good and colorful!
Hello! Your recipe was just amazing 😉 I have a huge love for eclairs and then this became my favvv😍
Last time when I made it the dough was too runny? What can be the reason? Also will it be become a problem if I use 3 large eggs?
Hi Aysha, I’m so glad you enjoeyd this recipe! I recommend making the eclairs without any substitutions for the best outcome.
Stras’vie Natasha. Once again you are my go-to source. Delicious! Thing I like best is your sure touch on proportions. There is just enough lime and salt to enhance (not overpower) the flavor of the ingredients. Just made some and am munching away.
Hi John, thank you for your great review. I’m so glad you love the proportions in the pico recipe.
This recipe is so delicious! It’s so simple and inexpensive to make! I can’t get enough!
We have this regularly! I’m so glad you enjoyed it Jenn!
My sister and I made this recipe for today. It was gone. We loved it! So did our family. Another great recipe Natasha. Thanks for the recipe! We are going to keep continuing to make your recipes.
That is awesome! I’m really happy to hear that you and your family loved this recipe. Thank you for sharing that with us.
This recipe is outstanding! It was easy to follow and it was delicious with the pork tacos I made for dinner! Thanks for the recipe!
Thank you so much for sharing that with me, Sonray!
Can I leave out the cilantro and add a clove of garlic?
Hi Amanda, that could work! I hope you love this recipe.
You forgot the garlic
Hi Beverly, yes, garlic is a great addition and can be added. I hope you love this recipe!
This is also delicious on hamburgers and hot dogs at our summer barbecues!
Great idea! Thank you for sharing that tip with us, Lin!
You say to check your notes, however, I can never find your notes. Help!
Hi Sherry, which recipe can I help you find notes on? I recommend reading through the entire recipe post to find all recommendations and suggestions. Our readers also leave comments; click on comments at the bottom of the recipe post.
This is a fabulous, simple and fresh recipe – exactly what it should be. Authentic pico is supposed to be simple; onion, cilantro and tomato with lime for flavor. It’s meant for carne asada street tacos. I did half the salt however and use additional lime because there is never too much lime! Any additions aren’t necessary. This was wonderful and there was nothing left over from this. Delish!
That’s so great, Tara! I’m so happy you enjoyed it!
I have enjoyed pico to Gallo for years. But today was the first time I made it, thanks to your recipe! I watched the video. Went to the store and bought all the ingredients. Came home chopped it all up, and didn’t cut myself or get jalapeño juice in my eye. We’re going to eat it tomorrow. Thank you for all of your videos. I enjoy them every time!
Isn’t it the best? Thank you for sharing this great review with me!
I’ve been CRAVING some authentic pico de gallo, restaurant good! This really fits the bill!
Love it on eggs, tacos, fish and mixed in refried beans for nachos. Thank you for this delish recipe!
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
Awesome recipe! I added pepperoncini too
Awesome! I’m glad you liked it.
Made this, this morning to go with an egg and black bean burrito. It added some crunch but nothing more than that. I included red bell pepper, carrot, cucumber, parsley to my pico de Gallo. I think some additional salt will make this more tasty.
Thank you so much for sharing that with me.`
Hi Natasha! I was wondering, how long does it stay good in the fridge?
Hi Maria, it never lasts long enough for us to store, it’s always great fresh. If you happen to keep it, I would love to know how long it lasts.
For us a week. If it even last that long. Any long not the best.
My neighbor makes a fruit one, using all fruit and then taking taco shells cut up dipping them in butter then sugar and baking them omg this stuff is amazing!!!!
Wonderful! Thanks for your good comments and feedback, Lisa.
This is a great idea, Lisa. Will be great to try during the summer. Refreshing!
Made it. Ate it.. sooo good
Thank you, Calvin. I’m glad you liked it!
Good day,
I just put the pico in fridge.
I’m so looking forward to it.
I did modify it with 1 rib celery, 1 yellow bell pepper and garlic.
Also, I used the full onion.
It was breaking my heart to not have garlic.
I would put garlic in cake. It’s just finished a spicy food.
Thanks.
Sounds good, Rick. Those are good additions as well, please let us know how you liked it.
I agree with the garlic and bell pepper (I prefer the green). I think the celery would also be good. I will try it. Crunchiness is important. I also add just a touch of lime zest. Yum!
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.
Thanks for sharing your experience making this recipe, Kris. Glad you enjoyed it!
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!
Agreed, this is so easy and definitely yummy. I’m so glad you enjoyed this recipe, Karen!
Can you freeze? I have never tried? Will freezing ruin the salsa?
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
Will let you know when I freeze.
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.
Hi Sharon, that is so great! Thanks for your wonderful review.
Um. Um. Good! Especially using fresh out of the garden Roms tomatoes!
Yes, fresh ingredients are always the best!
Excellent on a breakfast sandwich. Toasted bread, scrambled eggs, crispy bacon, some pico and a little mayo.
I’m so glad you enjoyed that Mark!
I would like to know if this recipe can be pressure canned and/or hot water bathed.
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
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.
Great idea! Thank you so much for sharing that with me Sue!
Do you have a recipe for the fresh corn chips?
I don’t have a recipe for that, Julie. But I do have recipes for the dips!
Your recipes are great easy to understand love your site.
Thanks for your good feedback!
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 🙂
Thank you so much for your great review, Rosie. It’s much appreciated!
I am from Texas, and I use Serrano peppers too. I was taught to use tomatillos for the citrus flavor instead of lime.
I am one of those people that doesn’t care for the soapy taste of cilantro so I substitute parsley.
Parsley is a great substitute! Thank you for sharing that with me Alicia!
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!
That is so sweet and inspiring. Thank you and I hope to inspire you more with our future content.
What type of onion for pico de gallo?
Hello Iliana, you can use either white or red onion depends on your preference. I hope you like it!
Another recipe that was a no fail and so good.
I’m so glad you enjoyed that Adele!
Hi when you made the breakfast burrito you used a hot plate who makes it
Hi Lisa, we have the single burner listed in our Amazon shop.
Another keeper! We loved it. Thank you for sharing.
That’s just awesome! I’m so glad you enjoyed this recipe Robert!
Do you like a specific variety of tomatoes for this recipe? I’m hoping to make it tonight or tomorrow. 🙂
Hi Sarah, we change it up depending on what we have on hand. Roma or on the vine are our usual two.
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!!!
Thanks for the recommendation and excellent feedback, Jocelyn!
Awesome!
Just perfect!!!
I’m so glad you enjoyed that, Mallika!
It is really good with pineapple.
Sometimes I also add a chopped up garlic clove if I am not adding fruit.
Love your recipes! 😊
Thanks for sharing that with us. I’m glad that you enjoyed this recipe with the additional ingredients that you tried!
Pineapple salsa is my favorite. Soooo yummy!
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.
Thanks for that info!
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.
Thank you so much for sharing that with me, Barry!
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!
Time to make this recipe! Thank you so much for stopping by, Barb!
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.
Hi Chris, thank you so much for sharing this with us.
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?
Hi Winnie, you can substitute it with parsley or omit. I hope you enjoyed this recipe.
Is there a source for the container shown with the salsa? (Looks like a small cast iron dutch oven.)
Hi Lee, I found it at Cost Plus world market years ago. Not sure if they still have it though.
Hi. Do I have to de seed the tomatoes. Thanks so much.
Hi Bree, you can if you prefer to, but it is not necessary.
Hi, can I freeze your blueberry/lemon cake?
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.
My family and I absolutely loved this recipe. It really does taste authentic. Easy introductions to follow.
Thank you!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
Thank you so much for sharing that with me.
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.
That’s so awesome! Thank you for sharing your changes with us!
Try adding 1/2 cup of tomato juice and 3/4 cups of water. Thats de recipe in the Vips cafeterias
Oooh that sounds like adding a little clamato juice like we do in ceviche. yum!
In México, one leaves out the lime juice and adds a clove of garlic.
Thank you for sharing that with me!
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.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Pico is one of those recipes I can eat on everything. This was so easy, fresh and flavorful. Keeping for sure.
That’s so great, Alli! It sounds like you have a new favorite!
Always a sucker for a good salsa, and this one is one of our favorites. Delicious!
That’s so great! I’m so happy you found a favorite!
Such an easy recipe- we love this one!
I’m so happy you enjoyed that. Thank you for sharing that with us, Heidi!
I love how simple and easy this recipe is to make! Perfect way to use up my fresh tomatoes!
So simple! Thank you for sharing that great review, Ashley!
Can not wait to use my summer tomatoes to make this tomorrow! Looks so colorful and delicious too!
I hope you love it! This is sooo good using garden tomatoes!
This salsa is great on everything! We love it!
I’m so happy to hear that! Thank you for sharing your great review!
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.
That sounds delicious! Thank you so much for sharing that with me.
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.
Thank you so much for sharing that with me, Debbie!
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
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 🙂
Ok thank u so much!
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
Thank you so much for sharing that with us.
This is my absolute favorite salsa, its so refreshing!
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.
Yours sounds more like a real “salsa.” Mine is more a cross between a salsa and pico, but its soo addictive!