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
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!