Pico de Gallo is loaded with fresh tomatoes, onion, jalapeno, cilantro, and lime juice. Learn the secret to the best Mexican Pico de Gallo – it’s a simple tip that makes it taste authentic.
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“A Mexican friend came over to teach me how to make carnitas. I made this to go along with them, and she said it was great.” – Emily ★★★★★
“The only Pico de Gallo recipe I use! It’s not only delicious but it’s also quick & easy!!” – Ann Marie ★★★★★
Pico de Gallo Recipe
Pico de Gallo is a popular Mexican salsa. It is also known as “Salsa Fresca,” or “Salsa Cruda.” It is traditionally made with equal parts tomatoes and onion, with fresh cilantro and a generous squeeze of lime juice. I add jalapeno for a spicy kick but you can leave it out for a milder pico.
You can easily adjust this recipe to suit your preference; add more tomatoes for sweetness or another jalapeno pepper or even serrano peppers if you love fiery salsa. We’ve even tried adding peaches for a peach salsa, which turned out really well.
I love making the most of summer fruits and veggies with loaded salsas like Mango Salsa, our popular Cowboy Caviar and of course Homemade Salsa! This Pico de Gallo recipe is our favorite way to use up garden ripe tomatoes, but it’s just as delicious with store-bought Roma tomatoes in the cooler months.
What’s the Best Onion for Pico?
Just as with Guacamole, white onion is the most authentic choice for making pico de Gallo because it’s crisp and sharp and less sweet than other varieties. A yellow onion or red onion will also work if that is what you have on hand.
How to Make Pico de Gallo
There’s no cooking involved with this salsa recipe, so even the least skilled cook would be hard-pressed to mess this one up:
- DICE up your ingredients and place them in a glass or non-reactive bowl,
- SQUEEZE in the fresh lime juice, then season with salt and pepper
- STIR to combine.
Pro Tip:
Use gloves or a ziploc bag to cover your hands when seeding and handling hot peppers.
The Secret to the Best Pico de Gallo
Have you ever wondered how to make your Pico de Gallo taste restaurant quality and more authentic? This family secret comes from Blanca Villasenor who also shared her authentic Ceviche recipe. The key to a traditional pico de gallo is in letting it rest. Combine all of the ingredients, cover and refrigerate for a day. The tomatoes will juice up and the flavors will meld in the fridge so every bite is flavor-packed.
Variations for Pico de Gallo
You can easily bulk up and change the flavor profile of pico salsa by dicing in one of these fresh fruits or vegetables. I’d love to know about your creative add-ins.
- Bell Pepper
- Corn
- Avocado
- Cucumber
- Mango
- Peaches for a peach salsa
Serve Pico de Gallo With
Salsa Fresca is often served as a topping for Mexican food, from breakfast to enchiladas, tacos, nachos, and more. It is so versatile! It’s also perfect as an appetizer with tortilla chips. We love pico with:
- Breakfast Burritos or Breakfast Tacos
- Mexican Chicken Casserole
- Chicken Tacos or Beef Tacos
- Tostadas
- Mexican Beef and Rice Skillet
- Beef Burritos
- Chicken Fajitas
- Carnitas
- Taco Salad
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 Roma tomatoes, (3-4 medium), or garden tomatoes, diced
- 1/2 medium white onion, (1 cup chopped), or yellow onion or red onion
- 1 jalapeno pepper, seeded and finely minced (optional)
- 1/2 cup cilantro, chopped
- 2 Tbsp lime juice, from 1 lime
- 1/2 tsp salt, or to taste
- 1/8 tsp black pepper
Instructions
- In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
- Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.
Notes
Nutrition Per Serving
Filed Under
More Favorite Summer Appetizers
- Spinach Artichoke Dip
- Avocado Shrimp Bites
- Crisp Zucchini Bites
- Roasted Salsa
- Spicy Guacamole
- Fresh Spring Rolls
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!