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This authentic pico de gallo recipe (also known as salsa fresca) is filled with chopped up fresh roma tomatoes, white onion, cilantro, jalapeños (or serranos) and lime juice. You need less than five ingredients to make this Mexican classic. Serve it on my baja fish tacos, ground beef tacos or carne asada tacos.
If you haven’t noticed, I love all Latin food. And Mexican food is an all-time favorite (hello Conchas, Birria Tacos or Horchata). Mexican food can be labor-intensive (even tho it’s always worth it) but not salsas. I love whipping up homemade salsa like my mango salsa and salsa verde. I like to use my homemade taco seasoning, sauté up some chicken or ground beef and use this pico de gallo as a delicious and healthy topping. Easy!
Ingredients You’ll Need for Authentic Pico de Gallo
- Roma Tomatoes – This is traditional. I’ve used vine-ripe tomatoes and I like the firmness and flavor of roma tomatoes for pico de gallo the best.
- White onion – You can use other types of onion, if you like. But I find white onion to be a nice combination of mild with lots of flavor.
- Cilantro – It adds a fresh and herbaceous quality that is DIVINE.
- Lime Juice – Fresh lime juice adds the perfect amount of acidity.
- Kosher salt – We need salt to accentuate the flavor of the acid and herbs.
For the rest of the ingredients and measurements, please see the recipe index card below!
How to Make Authentic Pico de Gallo
- Making pico de gallo could not be easier. Add the diced tomato, jalapeño, white onion and cilantro to a bowl. Add in the lime juice and salt; mix until it’s all combined.
- Let it sit for fifteen minutes before serving. This will marry all of the flavors together.
Tips for the Best Pico de Gallo
Use fresh tomatoes – I like to use bright red and firm roma tomatoes. I’ve used delicious heirloom tomatoes for this recipe and they’re also SUPER delicious.
Let Pico de Gallo Rest for 15 Minutes – I like to let it “marinate” for 15 minutes. This really allows the salt and lime juice to marinate the tomatoes. I even do this for my tomato sandwich and it helps SO much.
Use a slotted spoon – If you find that it’s getting a bit watery, you can always drain it right before serving. Or you can serve it with a slotted spoon.
Recipe FAQs
It goes well on SO many things. I love pico de gallo on top of my breakfast burrito, vegetarian enchiladas, jackfruit tinga tacos, cauliflower tacos and chicken fajitas.
The literal translation means “peak of the chicken.”
I always think of pico de gallo as a salsa. But pico de gallo diced up into tiny bits versus salsa which is blended until mostly smooth. Their textures are different and have different utilities.
More Delicious Latin Recipes
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Pico de Gallo
Equipment
- 1 Chef's Knife
- 1 Cutting board
- 1 spoon or slotted spoon
Ingredients
- 5 ripe roma tomatoes, deseeded and core removed, diced
- 1/2 small white onion, (about 3/4 cup cup diced onion)
- 1 jalapeño, finely diced (OR 1 serrano)
- 2 tablespoons finely minced fresh cilantro
- Juice from 1/2 lime
- Kosher salt
Instructions
- In a medium bowl, add in the diced tomatoes, white onion, jalapeno, fresh cilantro lime juice and a pinch of kosher salt. For the best results, let it sit for 10-15 minutes to marinate.
- Give it a taste and adjust the salt to your liking. Serve with tortilla chips or top it on your favorite tacos, nachos or enchiladas.
Notes
- Use fresh tomatoes – I like to use bright red and firm roma tomatoes. I’ve used delicious heirloom tomatoes for this recipe and they’re also SUPER delicious.
- Let Pico de Gallo Rest for 15 Minutes – I like to let it “marinate” for 15 minutes. This really allows the salt and lime juice to marinate the tomatoes. I even do this for my tomato sandwich and it helps SO much.
- Use a slotted spoon – If you find that it’s getting a bit watery, you can always drain it right before serving. Or you can serve it with a slotted spoon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this and ate it with chips and it was AMAZING.
In your pico de gallo description, you state that letting it sit after ingredients are combined, this will (merry) the flavors together. Please check your spelling. Like Rush used to say “words mean things” !
i’m sorry you’re SO offended by a spelling error. not sure how you survive in this world if this offends you SO much. good luck.