Pico de Gallo (Authentic Salsa Fresca)

This pico de gallo recipe is delicious and easy to make. It’s a classic Mexican salsa made using fresh diced or cubed tomatoes, red or white onion, serrano or jalapeño peppers, with cilantro, lime juice, and salt.

What is Pico de Gallo?

Pico de gallo, also known as ‘salsa fresca’, ‘salsa bandera’, or ‘salsa cruda’, is a popular raw, fresh salsa used in Mexican cuisine. Serve this tasty condiment with tortilla chips, or use it as a taco topping, on a salad, in burritos, with beans and rice, or huevos rancheros.

While I like to make this pico de gallo recipe all year round, it tastes best during the summer months when there’s an abundance of fresh tomatoes. My mom grows jalapeño peppers in her garden, and they taste amazing in this recipe.

It’s versatile and easy to customize based on your taste preferences and heat tolerance. For example, you can use less jalapeño peppers or leave them out if you prefer a milder salsa. You can also add fresh minced garlic if you desire.

Today I’m sharing an authentic pico de gallo recipe which features fresh tomatoes, onion, jalapeños, cilantro, lime juice, and salt.

*Serrano peppers are more traditional, but they are hard to find at my local grocery store. I also prefer the taste of jalapeños.

What’s the difference between pico de gallo and salsa?

The main difference between pico de gallo and salsa is that pico de gallo uses less liquid than salsa.

This is because pico de gallo is made using a mixture of fresh and raw, chopped ingredients. Salsa usually involves using a food processor to puree the ingredients, which makes it more watery.

 Also, pico de gallo is usually made using a set list of ingredients (tomatoes, onions, chile peppers, cilantro, salt and lime juice), while salsa can be made using extra ingredients such as roasted or canned tomatoes.

What are the best tomatoes for pico de gallo?

Roma tomatoes (also known as plum tomatoes) are the gold standard for classic pico de gallo.

This is because they have a firm, meaty texture and lower water content, which allows them to hold their shape and prevent breaking down and getting mushy.

It’s also easier to scoop the seeds out of Roma tomatoes, which makes them the ideal tomato for making pico de gallo.

The key is to use the freshest tomatoes you can find. Since the ingredient list is minimal and this is a raw salsa, fresh tomatoes are essential to this recipe.

During the winter months when tomatoes are not in season, I like to use cherry tomatoes.

Although you can use any type of tomato you prefer for this pico de gallo recipe. It may have a different texture, but it will still taste delicious.

What onion is best for pico de gallo?

White or red onion are the best onions to make classic pico de gallo. You can even do a 50/50 mix of both white and red onion if you desire.

You can also break the rules and use yellow, sweet onions, or even spring onions (green onions) if that’s what you prefer. I always use white onions when I make this pico de gallo recipe because I love their milder flavor.

How to make authentic pico de gallo

Before you get started, I highly recommend sharpening your knife. Using a sharp knife makes it easier to chop the ingredients and prevents mushy salsa.

Dicing everything by hand takes a lot of effort, but it’s totally worth it. I don’t recommend using a food chopper to make this recipe (unless have one that is specifically meant for tomatoes).

This is because most home-kitchen food choppers will make the tomatoes too slushy, which isn’t good for pico de gallo.

Finely seed and dice your tomatoes. To avoid a watery pico de gallo, you want to make sure that you’re only using the flesh of the tomato in this recipe. I like to cut my tomatoes slightly larger than the onions and jalapeño peppers.

To seed a Roma tomato, cut it in half lengthwise, then use a small spoon to scoop out the seeds and surrounding gel.

TIP: If you really want to avoid a watery salsa, you can put your tomatoes in a fine-mesh strainer over the sink and season them with a little bit of salt. Let them hang out for 20-30 minutes.

The salt can help draw out the tomato’s juices and concentrate their flavor. I personally don’t do this extra step, but if you have the patience and time, give it a try!

Finely dice the onion, jalapeño peppers, and cilantro. I like the ingredients in my pico de gallo to be finely diced so you can get flavor in every bite.

The onion, jalapeño peppers, and cilantro should all be diced similar in size. I dice them slightly smaller than my tomatoes.

Add the tomatoes, onion, jalapeño peppers, and cilantro to a bowl. Sprinkle the salt and squeeze the fresh lime juice over everything. Give the mixture a good stir until everything is well combined.  

For the best flavor, let the pico de gallo sit for 30-60 minutes before serving. While you can enjoy the pico de gallo immediately after making it, letting it chill covered in the fridge for at least 30 minutes helps the flavors to meld.

This also allows the fresh lime juice to mellow out the sharp taste of raw onion.

Variations for pico de gallo

Add a pinch of ground cumin. If my tomatoes are not in season, I like to add a little cumin in my pico de gallo.

Add fresh garlic. If you love garlic, adding 1-2 finely minced garlic cloves would taste great in this recipe.

Use jalapeño peppers instead of serrano peppers. Serrano peppers are spicier than jalapeños. If you want to take the heat down a notch, use jalapeño peppers instead or use 1 jalapeño and 1 serrano pepper.

Use both red and white onions. This adds a nice color variety to the recipe.

Add avocado. When making homemade guacamole, I like to fold in a couple of big scoops of pico de gallo. You can also create a chunky avocado salsa by dicing the avocado and mixing it with this recipe.

Use diced mango, pineapple, strawberries, or peaches instead of tomatoes. I love this idea if you prefer a sweeter salsa.

Use fresh lemon juice instead of lime. If you don’t have any fresh limes, use freshly squeezed lemon juice instead.

Add sugar. If your tomatoes are not super ripe, adding a little bit of sugar can help the flavors meld together better. You can even add a little agave nectar if you prefer.

How to use pico de gallo

The most popular way to serve pico de gallo is as a dip for tortilla chips. Below are some more suggestions:

• Tacos
• Nachos
• Enchiladas
• Quesadillas
• Burritos and burrito bowls
• Rice and beans
• Tostadas
• Huevos rancheros
• Fajitas
• On top of leafy green salads
• On top of scrambled eggs or an omelet
• On top of your favorite protein (chicken, fish, beef, pork, tofu, tempeh)

How to store homemade pico de gallo

To store: Pico de gallo tastes best on the day you make it. If you have leftovers, you can store it in an airtight container in the fridge for up to 3 days.

The tomatoes will soften too much and get mushy after day 3. I personally make only the amount I can easily consume within 24 hours.  

To make ahead: You can finely dice the tomatoes, onion, jalapeño peppers, and cilantro up to 1 day ahead. Keep them in the fridge in separate airtight containers.

About 30-60 minutes before you plan to serve the pico de gallo, mix the tomatoes, onion, jalapeño peppers, cilantro, lime juice, and salt together until everything is well combined.

Please let me know how you like this pico de gallo recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this pico de gallo as much as I do.

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