About this recipe
If you’ve ever had authentic Mexican food, you know that pico de gallo is the salsa that makes everything better. It’s fresh, crunchy, spicy, and flavorful—without being too soupy. But did you know that in Mexico, we don’t always add lime juice? It all depends on how you’re using it.
For molletes, tacos, or quesadillas, I keep it simple: just fresh tomatoes, onions, cilantro, and chiles—no lime. But if I’m making pico de gallo as a dip to eat with tortilla chips or a topping for something like grilled veggies or rice bowls, I’ll add a squeeze of lime for that bright, citrusy kick. Either way, this classic and authentic salsa recipe will show you how to make the best homemade pico de gallo—just like we do in Mexico.
What is pico de gallo?
Pico de gallo, also called salsa fresca, is a traditional Mexican salsa made with just a few fresh ingredients: tomatoes, onions, cilantro, chile, and salt. I add a slight drizzle of olive oil to make it even more delicious.
Why You’ll Love This Recipe
✔️ Easy & Quick – Ready in 10 minutes with just a few ingredients.
✔️ Authentic Mexican Flavor – No extras, just the real deal.
✔️ Customizable – Add lime if you want it tangy, or skip it for a more traditional taste. Add olive oil and give it a twist, and add diced avocado.
✔️ Healthy & Fresh – No oils, no added sugar—just clean, simple ingredients.
How to Make Pico de Gallo
- Chop Everything Finely. The key to great pico de gallo is uniformly diced ingredients. You don’t want big chunks—everything should be small to get the perfect balance of flavors in every bite. You do need a very sharp knife to dice the tomatoes finely.
- Mix It Up. In a bowl, combine the tomatoes, onion, chile, and cilantro. Sprinkle with salt, agood drizzle of olive oil and stir gently.
- Let It Sit (If You Can!). If you have time, let your pico de gallo rest for 5–1o minutes before serving. This helps the flavors meld together.
- Add Lime Juice (or Not). If using lime, squeeze it in just before serving. Otherwise, enjoy it as is!
Tips for the Best Pico de Gallo
🔥 Use the right tomatoes – Roma tomatoes work best because they’re firm and less watery. If using juicier tomatoes, remove the seeds to prevent a soggy salsa.
🔥 Adjust spice level – Remove chile seeds for less heat or use a milder chile like Anaheim.
🔥 Salt last – It draws out moisture, so mix everything first and then add salt gradually.
FAQ
Authentic Pico de Gallo Recipe
Ingredients
- 4 ripe Roma tomatoes diced
- ½ white onion finely chopped
- 1 serrano or jalapeño chile finely diced (adjust for spice level)
- ¼ cup fresh cilantro chopped
- Salt to taste
- 1 tablespoon of olive oil
- Lime juice optional – Add only if serving as a dip or for extra brightnes
Instructions
- Chop everything finely – Dice the tomatoes, onion, chile, and cilantro into small, uniform pieces.
- Mix ingredients – In a bowl, combine all ingredients. Sprinkle with salt and stir gently.
- Let flavors meld – If possible, let sit for 10–15 minutes to enhance flavor.
- Adjust seasoning – Taste and add more salt or lime juice if needed.
- Serve immediately with tacos, molletes, or as a fresh dip.
Notes
For a spicier salsa, keep the chile seeds. Remove them for a milder version.
Best served fresh, but can be stored in an airtight container in the fridge for up to 2 days. Drain excess liquid before serving.
Do not freeze—the texture changes too much after thawing.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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