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
New favorite! I add a little more lime juice and usually 2 jalapeno without the seeds
Natasha,
I’ve made this recipe many times and it’s always fantastic! Whenever I need a suggestion as to what to cook, you are my first choice! Love your joyous and fun personality! You are a ray of sunshine and always brighten my day! Thank you for sharing your talent. Everything I have ever made from your kitchen has been spectacular!
I love this! So healthy and delicious! I’ve made it countless times!
I tend to favor onions and various peppers in mine. My roommate suggested tossing in some freshly cut pineapple and WOW! The sweetness from the pineapple blended beautifully with the peppers and made it even more mouth watering!! It lasted a grand total of about a day and a half. [peppers used: jalapeños, Anaheim, half a bag of mini sweet peppers -red, yellow, orange].
Your recipe for pico de gallo is spot on. I also add chopped avocado and sometimes a little bit of tomato sauce. The consistency is great with nachos and It is very tasty 😋
I simply Love all of your recipes
Thank you soo much for sharing
I’ve tried most of the recipes. And they are delicious every time. Do you have a recipe for Navajo tacos? I have a recipe for Indian fry bread.
I’m happy to hear that you’re enjoying my recipes! I don’t have a recipe for Navajo Tacos at this time but thanks for the idea.
Instead of tomatoes can you use pineapple?
Hi Howard. Several of my readers add pineapple or mango to it for a sweeter profile. I haven’t had it without any tomatoes, but it should work. You may have to experiment with the amount of ingredients to get the right balance.
So glad I chose this recipe to learn about Pico de Gallo. I was stuck on Salsa .. but this tastes fresher and more satisfying with almost any Mexican food.
Thanks!
It’s truly the best way to enjoy fresh veggies in the summer. I’m so glad you loved it, Ed!
Easy to make and it’s the best!
I’m so happy you loved it, Marie-Josée! I’m so glad you enjoyed it!
I ate it before and it had garlic your recipe don’t call for it will it cht the flavor.
Hi Joyce. Garlic is not traditional, but it can be added. It will change the flavor. It’s very strong so be sure to start with a little so it’s not over powering.
I keep my pico in a closed jar. Last at l least two months. Put a scoop in my salads, chicken soup and just about all Mexican food… or with chips!
Thank you so much for sharing that with me.
Thank you for the Pico de Gallo recipe, I enjoy your recipes very much. I am an old woman and can’t get around very well so I enjoy reading all the recipes.
Hi Linda! You’re very welcome. I’m glad you’re enjoying the recipes.