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 Pico is amazing. My husband doesn’t like tomatoes but can’t stop eating this when I make it.
I’m so glad you loved it, Jessica!
So freaking good. Works great as a burger topping‼️💯🔥
Can this be made without the addition of lime Juice? 2 tablespoons seemed to over power the other flavors.
I haven’t tested that to advise but feel free to experiment
Update, after 24 hours the lime flavor has subsided and the Pico De Gallo is very good.
Love this pico recipe!!!
I work on a Tugboat and so we don’t have easy access to a grocery store all the time. Could I substitute lemon juice if I don’t have any limes on hand???
Hi Dennis! Yes, you can. It won’t taste quite the same, but still good.
actually pico de gallo uses the serrano pepper instead of the jalapeno pepper in real mexican pico de gallo. just wanted to clarify that key point.
Thank you so much for sharing that with us, Ben. I hope you enjoy our take on this recipe!
I agree, Serrano chle is the best to use in authentic recepie. But thank you for sharing your version 😉
🙄 Ben and Elle. I’m sure no one in Mexico has ever used a jalapeno in Pico.
Really simple recipe too do. I added avocado diced to mine. Yum!
We love your recipe for Pico de Gallo. I did add 1/2 diced green pepper and 1/2 a diced English Cucumber. It’s just so flavorful. Thank you so much for the recipe.
You’re so welcome! So glad that you love this recipe a lot!
What kind of tomatoes work best? Some say Roma, others just use cherry tomatoes
Hi Kari, both will work well. They will give slightly different textures however. I typically use roma tomatoes for their firm texture and fewer seeds. I hope that helps.
OMG! 😳 This stuff is GOOD! Since I retired I’ve learned that when I take the time to make things from scratch, it’s well worth the time invested. I’ve made several of your recipes now Natasha, and they’ve all been delicious, I just haven’t taken the time to post on social media. Thanks for sharing your recipes!
Hi Pam! That’s wonderful to hear. You’re very welcome. Thank you.
I followed the recipe exactly including a jalapeno. The only addition I made was to add black beans. I love heat, but the hubs does not. The perfect recipe for the two of us. Thank you for the inclusion of salt. I do not eat salt, but again, the hubs loves it.
My Daughter is one who cannot eat cilantro. Will parsley do for a substitute? Are there any other options?
Hi Russ! Sure, you can use parsley, or just omit all together.
I was visiting my favorite farmer’s market one day and picked up some cilantro. I have loved cilantro since I first tasted it in pica de gallo at a nearby restaurant. I don’t have a bunch of recipes calling for cilantro, so I decided to just make pica de gallo. I used this recipe and it was a hit. I added pickled jalepenos because that is what I had, and put in some chopped green pepper, cause I like the crunch. The pica de gallo was a huge hit! My husband ate every drop.
Thanks for including enough salt!
That’s so great! Thanks for trying my recipe.
I am thinking I can just add some avocados to make easy guacamole. Thoughts?
Hi Lydia! Feel free to experiment with it. But I have a separate recipe for that, it’s my Best Guacamole recipe.
Does anyone have any idea how much this makes? Even an approximation? The recipe says 6 appetizer servings, how much is that though?
Hi Charity, I didn’t measure it that way but I would guess it makes 3-4 cups of pico.
How long will this keep in the fridge?
I’m tempted to make a double or triple batch
You can store it in an airtight container for a few days and put it in the fridge.
Made this almost exactly. But also added a whole roasted garlic bulb smashed up into it. It was so yummmmmmm!!
Natasha, I made this exactly according to the recipe. It is perfect. Thank you!
That’s wonderful!
Thank you for this Pico recipe. I made it precisely (1 lb tomatoes) and everyone loved this combo of ingredients. Delicous Natasha!
So glad to hear that, Lorraine!
I have added well-drained tuna….. and well-drained salmon for a delicious protein packed snack