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–+ servings
Square overhead shot of pico de gallo in a scalloped white bowl with chips and lime slices.
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4.93 from 13 votes

Authentic Pico de Gallo Recipe

Pico de Gallo is an easy and authentic Mexican salsa that tastes best when it's made with the freshest ingredients available. Serve it with tortilla chips or as a side for all your favorite Mexican dishes!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Condiment, Side Dish, Snack
Cuisine: Mexican
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: Authentic Pico de Gallo, homemade pico de gallo, how to make pico de gallo, pico de gallo ingredients, pico de gallo recipe, salsa fresca
Servings: 6 servings
Author: Jessica Randhawa

Ingredients

  • ½ large white onion finely diced
  • 2 serrano peppers seeded and diced, see notes
  • 1-2 limes juiced
  • 10 Roma (plum) tomatoes sliced in half with seeds scooped out
  • ⅓ cup fresh cilantro finely chopped
  • ½ teaspoon salt plus more to taste
US Customary - Metric

Instructions

  • Add the diced onions, serrano peppers, fresh lime juice, and salt to a medium mixing bowl. Stir to combine, then set aside to let the flavors start meld a bit as you prepare the remaining ingredients.
    White diced onion and chopped green serrano peppers in a large mixing bowl, with fresh cilantro and halved limes nearby.
  • Slice each tomato in half lengthwise and use a spoon to scoop out the seeds and watery pulp. Dice the tomatoes into small, even pieces—about twice the size of the onions.
    Diced Roma tomatoes on a wooden cutting board next to a chef's knife, surrounded by fresh ingredients for pico de gallo.
  • Add the chopped tomatoes and cilantro to the bowl with the onions and peppers. Stir everything together until well combined.
    Chopped tomatoes, onions, jalapeños, and cilantro arranged in a white mixing bowl with a wooden spoon and halved lime.
  • For the best flavor, let the pico de gallo sit in the refrigerator for at least 15 minutes (or up to several hours) before serving. Taste and adjust the salt as needed.
    Fully mixed pico de gallo in a white bowl with chopped tomatoes, onions, cilantro, and serrano peppers.

Notes

This recipe yields approximately 3 to 3½ cups of pico de gallo.
Store any leftover pico de gallo in an airtight container in the refrigerator for up to 3 days. Over time, the tomatoes will release more liquid, so give it a quick stir before serving. For the freshest flavor and texture, it’s best enjoyed within the first 24 hours.
Freezing is not recommended.

Nutrition

Calories: 69kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 21.6mg | Calcium: 19mg | Iron: 0.3mg
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