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
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.