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.
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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
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.