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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.

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.

Authentic Pico de Gallo

4.94 from 32 votes
Prep Time: 15 minutes
Total Time: 15 minutes
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.

Skill Level: Easy
Cost to Make: $4-$6
Keyword: pico de gallo
Cuisine: Mexican
Course: Appetizer, Side Dish
Calories: 20
Servings: 6 as an appetizer

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

  1. In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.

  2. 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 Facts
Authentic Pico de Gallo
Amount Per Serving
Calories 20 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 199mg9%
Potassium 199mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 745IU15%
Vitamin C 16mg19%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

 

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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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Read comments/reviewsAdd comment/review

  • Charlie
    August 28, 2021

    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.

    Reply

    • Natasha
      August 29, 2021

      Thank you for sharing! I love your ideas.

      Reply

    • Patrick
      September 25, 2021

      Love this recipe! Went well with lengua and sliced avocado on warm flour tortillas. It’s a definite keeper! Thanks!

      Reply

      • Natashas Kitchen
        September 25, 2021

        Yum! I’m so glad this was a hit, Patrick!

        Reply

  • Linda Fisk
    August 23, 2021

    Are the tomatoes Roma or regular?

    Reply

    • Natashas Kitchen
      August 23, 2021

      Hi Linda, we change it up depending on what we have on hand. Roma or on the vine are our usual two.

      Reply

  • Robert Elliott
    August 19, 2021

    I made your Pico De Gallo today and it was the best I have ever had and so easy Thanks!

    Reply

    • Natasha's Kitchen
      August 19, 2021

      I’m glad you loved it, Robert. Thank you for sharing that with us!

      Reply

  • Elaine Potts
    August 10, 2021

    I have lots of tomatoes! Will this freeze or can well?
    Elaine

    Reply

    • Natasha
      August 10, 2021

      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.

      Reply

  • shirley shoun
    August 7, 2021

    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

    Reply

  • Ron
    July 31, 2021

    Do you use white onions

    Reply

    • Natashas Kitchen
      July 31, 2021

      Hi Ron, this will work great with white onions!

      Reply

  • Jeff
    July 29, 2021

    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.

    Reply

    • Natashas Kitchen
      July 29, 2021

      Thank you so much for sharing that with me. I bet this was a beautiful and tasty dish with garden-fresh, colorful cherry tomatoes!

      Reply

  • Linda
    July 27, 2021

    Saving this to try when my garden tomatos are ready to harvest. Can’t wait! 👌

    Reply

    • Natashas Kitchen
      July 27, 2021

      I can’t wait for you to try it, Linda!

      Reply

    • Christine
      July 29, 2021

      Left a few seeds for slight heat / Used garden veggies and I added a chopped Mango…..

      Deeeelicious!!!

      Reply

  • Sonia
    July 17, 2021

    Delicious! Salsa we love it anytime:)

    Reply

    • Natashas Kitchen
      July 17, 2021

      Isn’t it the best! I’m so glad you enjoyed it!

      Reply

  • Sue hieber
    July 5, 2021

    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

    Reply

    • Natashas Kitchen
      July 5, 2021

      Wow! Thank you so much for sharing that with me, Sue! That sounds so good and colorful!

      Reply

  • Aysha fatha
    June 25, 2021

    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?

    Reply

    • Natashas Kitchen
      June 26, 2021

      Hi Aysha, I’m so glad you enjoeyd this recipe! I recommend making the eclairs without any substitutions for the best outcome.

      Reply

  • John Eldredge
    June 21, 2021

    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.

    Reply

    • Natasha
      June 21, 2021

      Hi John, thank you for your great review. I’m so glad you love the proportions in the pico recipe.

      Reply

  • Jenn
    May 6, 2021

    This recipe is so delicious! It’s so simple and inexpensive to make! I can’t get enough!

    Reply

    • Natashas Kitchen
      May 7, 2021

      We have this regularly! I’m so glad you enjoyed it Jenn!

      Reply

  • Zoie Penick
    May 5, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 5, 2021

      That is awesome! I’m really happy to hear that you and your family loved this recipe. Thank you for sharing that with us.

      Reply

  • Sonray
    May 1, 2021

    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!

    Reply

    • Natashas Kitchen
      May 1, 2021

      Thank you so much for sharing that with me, Sonray!

      Reply

  • Amanda
    April 16, 2021

    Can I leave out the cilantro and add a clove of garlic?

    Reply

    • Natashas Kitchen
      April 16, 2021

      Hi Amanda, that could work! I hope you love this recipe.

      Reply

  • Beverly
    April 13, 2021

    You forgot the garlic

    Reply

    • Natashas Kitchen
      April 13, 2021

      Hi Beverly, yes, garlic is a great addition and can be added. I hope you love this recipe!

      Reply

  • Lin Jaquet
    April 12, 2021

    This is also delicious on hamburgers and hot dogs at our summer barbecues!

    Reply

    • Natashas Kitchen
      April 12, 2021

      Great idea! Thank you for sharing that tip with us, Lin!

      Reply

  • Sherry
    April 12, 2021

    You say to check your notes, however, I can never find your notes. Help!

    Reply

    • Natashas Kitchen
      April 12, 2021

      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.

      Reply

  • Tara
    April 8, 2021

    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!

    Reply

    • Natashas Kitchen
      April 8, 2021

      That’s so great, Tara! I’m so happy you enjoyed it!

      Reply

  • D Harris
    March 26, 2021

    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!

    Reply

    • Natashas Kitchen
      March 27, 2021

      Isn’t it the best? Thank you for sharing this great review with me!

      Reply

  • D Bays
    March 25, 2021

    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!

    Reply

    • Natashas Kitchen
      March 25, 2021

      I’m so glad you enjoyed it! Thank you so much for sharing that with me.

      Reply

  • Gigi
    March 14, 2021

    Awesome recipe! I added pepperoncini too

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Awesome! I’m glad you liked it.

      Reply

  • Shalena
    March 7, 2021

    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.

    Reply

    • Natashas Kitchen
      March 8, 2021

      Thank you so much for sharing that with me.`

      Reply

  • Maria
    February 13, 2021

    Hi Natasha! I was wondering, how long does it stay good in the fridge?

    Reply

    • Natashas Kitchen
      February 13, 2021

      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.

      Reply

  • Lisa Hopkins
    January 31, 2021

    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!!!!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Wonderful! Thanks for your good comments and feedback, Lisa.

      Reply

    • Donna
      February 24, 2021

      This is a great idea, Lisa. Will be great to try during the summer. Refreshing!

      Reply

  • Calvin
    January 24, 2021

    Made it. Ate it.. sooo good

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Thank you, Calvin. I’m glad you liked it!

      Reply

  • Rick Starling
    October 25, 2020

    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.

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Sounds good, Rick. Those are good additions as well, please let us know how you liked it.

      Reply

    • Dennis Olson
      December 24, 2020

      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!

      Reply

  • Kris
    September 28, 2020

    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.

    Reply

    • Natasha's Kitchen
      September 29, 2020

      Thanks for sharing your experience making this recipe, Kris. Glad you enjoyed it!

      Reply

  • Karen J
    September 9, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Agreed, this is so easy and definitely yummy. I’m so glad you enjoyed this recipe, Karen!

      Reply

  • Peter
    September 2, 2020

    Can you freeze? I have never tried? Will freezing ruin the salsa?

    Reply

    • Natasha's Kitchen
      September 2, 2020

      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

      Reply

      • Peter
        September 3, 2020

        Will let you know when I freeze.

        Reply

  • Sharon Eckersley
    August 30, 2020

    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.

    Reply

    • Natasha's Kitchen
      August 31, 2020

      Hi Sharon, that is so great! Thanks for your wonderful review.

      Reply

  • Fern
    August 30, 2020

    Um. Um. Good! Especially using fresh out of the garden Roms tomatoes!

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Yes, fresh ingredients are always the best!

      Reply

  • Mark Zubik
    August 19, 2020

    Excellent on a breakfast sandwich. Toasted bread, scrambled eggs, crispy bacon, some pico and a little mayo.

    Reply

    • Natashas Kitchen
      August 20, 2020

      I’m so glad you enjoyed that Mark!

      Reply

  • Kathy
    July 26, 2020

    I would like to know if this recipe can be pressure canned and/or hot water bathed.

    Reply

    • Natashas Kitchen
      July 27, 2020

      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

      Reply

  • Sue
    July 11, 2020

    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.

    Reply

    • Natashas Kitchen
      July 11, 2020

      Great idea! Thank you so much for sharing that with me Sue!

      Reply

  • Julie
    June 21, 2020

    Do you have a recipe for the fresh corn chips?

    Reply

    • Natasha's Kitchen
      June 21, 2020

      I don’t have a recipe for that, Julie. But I do have recipes for the dips!

      Reply

  • Jill Monforton
    June 16, 2020

    Your recipes are great easy to understand love your site.

    Reply

    • Natasha's Kitchen
      June 17, 2020

      Thanks for your good feedback!

      Reply

  • Rosie
    June 10, 2020

    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 🙂

    Reply

    • Natasha's Kitchen
      June 10, 2020

      Thank you so much for your great review, Rosie. It’s much appreciated!

      Reply

    • Chris StClair
      July 12, 2020

      I am from Texas, and I use Serrano peppers too. I was taught to use tomatillos for the citrus flavor instead of lime.

      Reply

  • Alicia Foy
    June 10, 2020

    I am one of those people that doesn’t care for the soapy taste of cilantro so I substitute parsley.

    Reply

    • Natashas Kitchen
      June 10, 2020

      Parsley is a great substitute! Thank you for sharing that with me Alicia!

      Reply

  • Hariny
    June 4, 2020

    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!

    Reply

    • Natasha's Kitchen
      June 4, 2020

      That is so sweet and inspiring. Thank you and I hope to inspire you more with our future content.

      Reply

  • Iliana Osorio
    May 31, 2020

    What type of onion for pico de gallo?

    Reply

    • Natasha's Kitchen
      May 31, 2020

      Hello Iliana, you can use either white or red onion depends on your preference. I hope you like it!

      Reply

  • Adele
    May 29, 2020

    Another recipe that was a no fail and so good.

    Reply

    • Natashas Kitchen
      May 29, 2020

      I’m so glad you enjoyed that Adele!

      Reply

  • Lisa
    May 16, 2020

    Hi when you made the breakfast burrito you used a hot plate who makes it

    Reply

  • Robert
    May 6, 2020

    Another keeper! We loved it. Thank you for sharing.

    Reply

    • Natashas Kitchen
      May 7, 2020

      That’s just awesome! I’m so glad you enjoyed this recipe Robert!

      Reply

      • Sarah
        June 3, 2020

        Do you like a specific variety of tomatoes for this recipe? I’m hoping to make it tonight or tomorrow. 🙂

        Reply

        • Natasha
          June 3, 2020

          Hi Sarah, we change it up depending on what we have on hand. Roma or on the vine are our usual two.

          Reply

  • Jocelyn Evers
    May 6, 2020

    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!!!

    Reply

    • Natasha's Kitchen
      May 6, 2020

      Thanks for the recommendation and excellent feedback, Jocelyn!

      Reply

  • Pandian
    May 1, 2020

    Awesome!

    Reply

  • Mallika
    April 13, 2020

    Just perfect!!!

    Reply

    • Natashas Kitchen
      April 13, 2020

      I’m so glad you enjoyed that, Mallika!

      Reply

  • Cheryl
    March 21, 2020

    It is really good with pineapple.
    Sometimes I also add a chopped up garlic clove if I am not adding fruit.
    Love your recipes! 😊

    Reply

    • Natasha's Kitchen
      March 22, 2020

      Thanks for sharing that with us. I’m glad that you enjoyed this recipe with the additional ingredients that you tried!

      Reply

    • Mooshki
      May 27, 2020

      Pineapple salsa is my favorite. Soooo yummy!

      Reply

  • MB
    February 28, 2020

    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.

    Reply

    • Natasha's Kitchen
      February 28, 2020

      Thanks for that info!

      Reply

  • Barry
    January 20, 2020

    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.

    Reply

    • Natashas Kitchen
      January 20, 2020

      Thank you so much for sharing that with me, Barry!

      Reply

  • Barb
    January 12, 2020

    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!

    Reply

    • Natashas Kitchen
      January 13, 2020

      Time to make this recipe! Thank you so much for stopping by, Barb!

      Reply

  • Chris St.Clair
    November 7, 2019

    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.

    Reply

    • Natashas Kitchen
      November 7, 2019

      Hi Chris, thank you so much for sharing this with us.

      Reply

  • Winnie Mom
    September 27, 2019

    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?

    Reply

    • Natashas Kitchen
      September 27, 2019

      Hi Winnie, you can substitute it with parsley or omit. I hope you enjoyed this recipe.

      Reply

  • Lee
    September 21, 2019

    Is there a source for the container shown with the salsa? (Looks like a small cast iron dutch oven.)

    Reply

    • Natasha
      September 21, 2019

      Hi Lee, I found it at Cost Plus world market years ago. Not sure if they still have it though.

      Reply

  • Bree
    August 19, 2019

    Hi. Do I have to de seed the tomatoes. Thanks so much.

    Reply

  • Alycia ambroziak
    August 10, 2019

    Hi, can I freeze your blueberry/lemon cake?

    Reply

    • Natashas Kitchen
      August 10, 2019

      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.

      Reply

  • David
    August 2, 2019

    My family and I absolutely loved this recipe. It really does taste authentic. Easy introductions to follow.
    Thank you!!

    Reply

    • Natashas Kitchen
      August 3, 2019

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

      Reply

  • Chris Whalen
    August 2, 2019

    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.

    Reply

    • Natashas Kitchen
      August 2, 2019

      Thank you so much for sharing that with me.

      Reply

  • Duane
    July 27, 2019

    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.

    Reply

    • Natashas Kitchen
      July 27, 2019

      That’s so awesome! Thank you for sharing your changes with us!

      Reply

  • Carlos K
    July 25, 2019

    Try adding 1/2 cup of tomato juice and 3/4 cups of water. Thats de recipe in the Vips cafeterias

    Reply

    • Natasha
      July 25, 2019

      Oooh that sounds like adding a little clamato juice like we do in ceviche. yum!

      Reply

  • AGU
    July 24, 2019

    In México, one leaves out the lime juice and adds a clove of garlic.

    Reply

    • Natashas Kitchen
      July 25, 2019

      Thank you for sharing that with me!

      Reply

  • Sherie Miles
    July 24, 2019

    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.

    Reply

    • Natashas Kitchen
      July 24, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Alli
    July 24, 2019

    Pico is one of those recipes I can eat on everything. This was so easy, fresh and flavorful. Keeping for sure.

    Reply

    • Natashas Kitchen
      July 24, 2019

      That’s so great, Alli! It sounds like you have a new favorite!

      Reply

  • Billy
    July 24, 2019

    Always a sucker for a good salsa, and this one is one of our favorites. Delicious!

    Reply

    • Natashas Kitchen
      July 24, 2019

      That’s so great! I’m so happy you found a favorite!

      Reply

  • Heidi
    July 24, 2019

    Such an easy recipe- we love this one!

    Reply

    • Natashas Kitchen
      July 24, 2019

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

      Reply

  • Ashley F
    July 24, 2019

    I love how simple and easy this recipe is to make! Perfect way to use up my fresh tomatoes!

    Reply

    • Natashas Kitchen
      July 24, 2019

      So simple! Thank you for sharing that great review, Ashley!

      Reply

  • Beth Pierce
    July 23, 2019

    Can not wait to use my summer tomatoes to make this tomorrow! Looks so colorful and delicious too!

    Reply

    • Natashas Kitchen
      July 24, 2019

      I hope you love it! This is sooo good using garden tomatoes!

      Reply

  • wilhelmina
    July 23, 2019

    This salsa is great on everything! We love it!

    Reply

    • Natashas Kitchen
      July 23, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Mon
    July 23, 2019

    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.

    Reply

    • Natashas Kitchen
      July 23, 2019

      That sounds delicious! Thank you so much for sharing that with me.

      Reply

  • Debbie
    July 23, 2019

    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.

    Reply

    • Natashas Kitchen
      July 23, 2019

      Thank you so much for sharing that with me, Debbie!

      Reply

  • Alina
    August 5, 2016

    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

    Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      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 🙂

      Reply

      • Alina
        August 7, 2016

        Ok thank u so much!

        Reply

    • Jenny78
      March 6, 2020

      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

      Reply

      • Natashas Kitchen
        March 6, 2020

        Thank you so much for sharing that with us.

        Reply

  • Anna
    October 5, 2010

    This is my absolute favorite salsa, its so refreshing!

    Reply

  • Veronica
    September 30, 2010

    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.

    Reply

    • Natasha
      October 2, 2010

      Yours sounds more like a real “salsa.” Mine is more a cross between a salsa and pico, but its soo addictive!

      Reply

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