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
Perfect! Thank you for the recipe. Will be saving and using again
This looks delicious but I detest cilantro! What would be a good substitute?
You can use another green herb of your choice (like parsley) or omit.
Hi Jeani
I don’t like cilantro either but added (small amount) and it wasn’t That bad. I think it helped with the flavor. I also used garlic salt cuz it was right there and I love garlic. This was good. Hope it helps. I’m trying to get used to cilantro a little at a time.
Thanx Natasha!
You’re so welcome! Thank you so much for sharing that with us.
Linda, thanks so much for posting about the cilantro. I also don’t like cilantro but others do, so I like your idea of adding just a little.
And I’m a big fan of garlic salt so I’ll try that too!
Added cumin to taste–(1/2 tsp?), garlic salt instead of plain salt, and a diced avocado. Also good with some rinsed black beans, red kidney beans, and/or whole kernel corn thrown in.
Question: What is the serving size per the nutritional listing. Is it 20 calories for 1 Tablespoon or? Thank you.
Hi Patty, I wish I measured it that way, this serves six, so one sixth of the recipe would be a serving size. I hope that helps.
I have replaced the tomatoes with watermelon, which makes a delicious and refreshing pico in summertime!
Sounds delicious, Christine!
Made this and your garlic mashed potatoes and both turned out incredible! I used red onion in the pico de gallo. Can’t wait to try more of your recipes!
So glad you loved it, Gabe!
I am always scared to try new things but this is amazing good. I’m going to try more of your recipes. Thanks for sharing.
You’re very welcome, Michelle! Thank you for trying my recipe!
This was so delicious! I’m making steak tacos tonight and this will go well with it. I absolutely love your recipes!
Thank you, Mitchelle! I’m so glad you are enjoying the recipe. Thank you for the feedback.
So simple, so delicious. Made this tonight for chicken fajitas. Loved it!
Your recipes are great.
I’m so glad you loved it, Barbara!
Amazing!! Love this pico de gallo recipe. So wonderfully fresh. Could you please give me tips as mine was somewhat liquidy. Should I have drained some of the juices from the tomatoes? Thank you.
Hi Robin! I’m glad you love it. Some types of tomatoes are juicier than others. You can drain some of juices if you’d like.
I always remove the seeds from the tomatoes first. This will solve the issue of soupy pico de gallo.
I have the Nemco Easy Chopper which dices 1/4″ cubes really quickly and easily. With this tool, making Natasha’s Pico de Gallo was very easy. My husband kept taste testing it. We’ve got a winner here!
This is fabulous!
I use Lemon boy tomatoes,
grown here. Outstanding!
Thanks,
Rita
You’re very welcome, Rita!
Excellent! I used garden everything and added an extra jalapeno. We like the heat.
Thanks very much.
You’re welcome! I’m so happy you enjoyed it, Glen!
This is the 5th or 6th time i made this, I added 1 serrano pepper and a dash of sugar to it for full heat but overpowering. Had it on Flank steak tacos awsome!
Sounds wonderful, Mike!
Fantastic, authentic Pico, thank you! A great recipe to make on repeat using the abundant variety of garden tomatoes and herbs I have. Only deviation was to gently squeeze out the seeds to minimize the purge. After one taste, there was zero chance this pico was going to make it overnight in the fridge, so took it to card night…2 hours later it was gone, like lightening fast, LOL! Winner!
I’m so glad it was a hit, Tina!
This was delicious. My family loved it. I doubled the recipe. There was nothing left. I didn’t get a chance to do it the night before. It was still amazing. Next time, I will do it the night before.
I’m so happy you all enjoyed that. Thank you for sharing that with us, K!
Another winner. you are my go to site for all my cooking adventures. Keep them coming !
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Very authentic,amazing taste, this is a recipe you will definitely keep. I follow the recipe except I use Roma tomatoes and remove the seeds which will help not create so much juice. My entire family loves this. One of my favorite garden recipes.
Thank you for your lovely review and comment, Beth! I’m so happy this was a hit with your family!
WHAT IF YOU CANNOT GET FRESH CILANTRO AND HAVE TO USE DRIED?
Hi Betty, it’s best with fresh, but dried may work here. Just follow your package instructions since dried cilantro since it is not a 1:1 substitution. Typically, the ratio is 1 teaspoon dried for every one tablespoon of fresh. I hope that helps.
Very good recipe! Simple and basic pico. I used a mix of roma, yellow cherry and chocolate sprinkle cherry tomatoes. A little sweet and little tart, used more garlic and salt though.
Sounds amazing, Ronnie! Thank you for sharing that with us.